It’s the last day of winter break at home. I’m pretty sad and not quite ready to say goodbye to my family, but I’m doing my best to enjoy the evening.
Rewind to this morning: I was up really early because I was anxious about leaving. I already knew what I was having: pancakes with strawberries.
After breakfast, I did a little packing and took a shower and then Allen and I ran some errands. I needed to take one of my coats to a tailor to get new buttons on it, so I did that, and then we went to Sports Authority in search of a pair of lined track pants to wear over my running tights when it’s really cold.
I’d searched everywhere for the pants I wanted but couldn’t find them because I guess they’re not in style anymore. But I found a lucky pair today! Hooray!
After succeeding on my pants mission, I went home and threw together lunch:
The afternoon was relaxing: a little TV, a little reading. I made a snack of “chips and cheese” which was really baked corn tortillas with a little salt and some cheese melted on top in the microwave.
Weeknight Chicken Enchiladas
- 1 can black beans
- 1 rotisserie chicken
- 1 jar salsa of your choice (I used a tomatillo salsa)
- 2 cups Mexican cheese (I used queso cotija)
- Corn tortillas
Start by pulling the chicken apart and shredding it. I used mostly white meat with a bit of dark mixed in. I mixed 3/4 of the black beans, 1/3 of the jar of salsa and about 1/2 cup of cheese together as the filling. I put about 1/4 cup of filling onto a tortilla and rolled it up and fit it into my baking dish. I ended up using seven tortillas.
Then I topped the enchiladas with the rest of the salsa and about a cup of cheese. Baked at 400 degrees for 20 minutes.
Tonight I’m hanging out with the family watching HGTV and eating some chocolate silk pie. Tomorrow morning I head back to school and we start training on Wednesday afternoon. See you tomorrow!