I’m all for advancements in technology.
The open road tolling transponder in my car that keeps me from stopping at every last toll in all of the Midwest states might be the best invention ever.
My cell phone is within arms reach…always. I don’t leave home without it. I do everything from take pictures on my phone to play my favorite radio stations from around the US to play Scrabble.
What did people do before DVR? I think the only reason I ever get on a treadmill is because I can catch up with my favorite shows…and fast forward through the commercials. The fact that you can rent movies from home with the push of a button? Super cool.
I ordered take out last night…and I never had to talk to a person in an overly loud restaurant to do so. I was able to order everything online. When my dry cleaning is ready, I get an email.
When my reservation at my favorite pizza place in town is ready, I get a text message.
Google Wallet – super cool concept.
At the grocery store, however, I choose the check out lanes with an actual cashier…not the self checkout. My grocery store has speedy checkers that are much, much speedier than I.
The night I made this recipe, I learned the beauty of the self checkout lanes, however.
I was driving home from work, talking to Kristen. I had to stop for a rotisserie chicken to make these killer enchiladas…but I wasn’t ready to get off the phone. I grabbed my chicken, and was out of the store after using self checkout in about 2 minutes. I’ve decided that rotisserie chickens should becomes a bigger staple ingredient in my cooking. So easy!
Typically, enchiladas are quite the chore to make…not so doable for a weeknight. These enchiladas? A true 20-minute meal. Maybe 22 if you include the rotisserie chicken run through the self checkout lane.
- 1 small onion, chopped
- 1 cup low sodium chicken stock
- 1 Tbsp all-purpose flour
- 1½ Tbsp chili powder
- 2 tsp ground cumin
- ¾ tsp garlic powder
- ½ tsp crushed red pepper
- ¼ tsp salt
- 1 (15 oz) can no salt added tomato sauce
- 15 oz (~3 cups) skinless, boneless rotisserie chicken breast, shredded
- 1 (15 oz) can unsalted black beans, drained and rinsed
- 14 (6-inch) corn tortillas
- Cooking spray
- 3 oz (~3/4 cup) 4-cheese Mexican blend cheese, shredded
- 2 Roma tomatoes, diced
- ¼ cup fresh cilantro, chopped
- Preheat broiler to high.
- Combine the first 9 ingredients, onion through tomato sauce, in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1½ cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is heated through.
- Spoon about ¼ to ⅓ cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve hot.
Weekly Menu: August 4th – August 8th
- Sunday: cookbook recipe
- Monday: Chicken Souvlaki
- Tuesday: Lemon Pepper Shrimp Scampi
- Wednesday: work late – leftovers or out
- Thursday: Spicy Asian Noodles with Chicken
Mr. Prevention is doing the half marathon portion of a 70.3 iron man today. Should be fun!