Sunday Enchiladas

This weekend was perfect! The weather was beautiful and all the leaves turned RED and yellow. I love Utah falls. (When they happen )
Yesterday, we were able to have a little family time! We got a lot of house stuff done and got to celebrate our cousins first birthday! She turned one and had her birthday on a little farm. We got to see goats and ride horses!
It was B & T’s first time on a horse!

They were a little nervous at first but calmed down and I think they really liked it! I wish I could take them on rides more often! Do you think Brent would be okay if I asked for a horse this year for Christmas?

Thanks to my cousin Ben for trolling us around!
I used to have a horse growing up. And chickens, pigs and even ducks! My horse was named leah. Riding “stormy” yesterday reminded me of my childhood.. I love horses and miss the “farm life”.
Today we headed up to my parents to celebrate my sister, Heather.

She turned 23 on Friday! She is one of the sweetest most caring person I know! She is always so concerned about others and will do almost anything for anyone. I admire her for that!

All the Sibs! I love my family!
My step-mom made both cakes! A red-velvet with cream cheese frosting and a lemon chiffon cake. Both were melt in your mouth fantastic.


HAPPY BIRTHDAY SISTA!
For dinner, Brent has been asking me to make enchiladas! I haven’t made enchiladas for a long time!! So I have been putting it off for awhile and finally got around to browsing some different enchilada recipes and I couldn’t find one that either 1. I was missing 1 or more of the ingredients or 2. It didn’t have all the ingredients I wanted to use. SOOO… I decided to just make them myself. I gathered some ingredients and this is what I came up with.

CHICKEN ENCHILADAS

Serves: 3
Prep time 30 minutes
Cook time: 20 minutes

Ingredients:

• 2 Chicken Breast
• 3 tortillas (GF or whole wheat)
• 1 can of tomato sauce 8oz
• 1 can black beans (I only used about half)
• 1 packet of enchilada sauce (Or you can buy canned enchilada sauce)
• 1 T Olive Oil
• 1 small onion
• 2 tbs minced garlic
• 2 laughing cow swiss cheese wedges
• 1 container of plain greek yogurt
• 1 tomato
• 1 T Chopped Parsley
• 1/2 C. daiya mozzarella cheese
• 1/2 C. daiya chedder cheese
• 1/4 tsp Cumin
• 1/2 tsp chili powder
• 1/2 tsp of basil

Directions:
Pre-heat oven to 400 degrees
1 T Olive oil and saute onion and garlic until onion is soft


Shred Chicken
Prepare enchilada sauce as directed. (Mine was 1 packet, 1 1/2 C. water + tomato sauce)


Add Chicken, Cheese Wedges, black beans, yogurt, diced tomato, Cumin, Chili Powder, Basil.


Mix well and let simmer for about 5 minutes


Pour some enchilada sauce in the bottom of your 8x8 pan


Fill each tortilla with Chicken mixture

Fold them and place fold down into glass pan

Pour remaining sauce on top and sprinkle cheese, a few diced tomatoes and parsley over the top of the enchiladas.



Bake for 25 minutes

*Good wife award goes to moi.

I served it with green beans and quinoa!

Brent loves me even more now. They beat out any restaurant enchilada—or maybe I’m biast. –>since I’m not really a mexican food fan.

I was surprised how easily it all came together and they tasted fantastic! I will definitely be making these again!
Make your husband and or significant other happy to and make these tonight.
Bring on Monday!!—body attack 74 launch!!
Q. Do you prefer Mexican or Italian?
Honestly, Neither. I not a fan of beans, I think they are furry and Pasta is slimy weird and I’m picky about pizza ---> I know I’m crazy..
Q. Any horse lovers out there?
I wish I had a big backyard with a barn for some chickens and a few horses. I’m a total country girl at heart!