This weekend was nice and relaxing. There were things that were still on the To-Do List, but these things didn't consume the whole weekend, they just took up a few hours of each day. It was nice to sleep in on both days. Saturday I made some chicken enchiladas for lunch. Then that night we went to a going away party for some of Sonny's friends. It's sad that they are moving...I just met them a few months ago and they are some really cool people. We ordered a margarita pizza from The Brass Ring while were out. It was SUPER thin and very tasty.
Today I made some pumpkin pancakes for breakfast. MMMM...they were delicious. I finally made pumpkin pancakes. I've been meaning to make them, just didn't feel like making breakfast. I found a very easy recipe from all-recipes.com during my pumpkin recipe search. I added some white chocolate into the mix to spice the pancakes up. They were very good, but could have used a little more cinnamon in them. They cooked up very light and they were great for a cold fall morning.
Chicken Enchiladas
I had been craving enchiladas for a few days prior to making them. I didn't follow a recipe and I didn't really measure anything out either. They turned out great. Usually I make refried beans and spanish rice when I eat Mexican food, but since this was lunch and I knew we were going out later I skipped the beans and rice.
Ingredients
chopped onions
2 garlic gloves, chopped
chopped peppers, green and red
1 can enchilada sauce (red)
1 can cream of chicken
1.5 large chicken breast, cubed
shredded cheddar cheese
4 10-inch whole wheat tortilla shells
Directions
1. Saute onions and garlic in a saucepan until softened. Add in chicken; cook throughly. Add in chopped peppers and cook until peppers are softened.
2. Mix enchilada sauce and cream of chicken together in a mixing bowl. Cover the bottom of a small baking dish with the sauce mix. Add the chicken mix into the remaining sauce mix, along with the shredded cheddar cheese.
3. Place some of the enchilada mix in a whole wheat tortilla shell. Wrap and place in the baking dish seam down. Fill the remaining shells and place them in the dish. Cover the top of the shells with remaining mix and add extra shredded cheese on top.
4. Bake at 350 for 15-20 minutes, or until cheese is melted and bubbly.
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