Well, I finally got sick. I’ve had probably 4 different sore throats that I was able to shake before they amounted to anything. But I’ve officially got a head cold. I came home from work yesterday with every intention of getting in a light workout, but I ended up with a screaming headache and retreated to the bathtub with my book, putting Mark in charge of both the kids…and dinner. I hear they had breakfast for dinner.
Two hours later, the bath water was getting cold and my phone battery was dead. So, I got out. I still required a migraine pill to rid of the headache, but I was feeling MUCH better.
Today, I knew I had several patients scheduled and therefore, knew I’d be doing some talking. I was sure to pack my throat lozenges and, I made it. My 9:30am patient went until 10:50am and my 11am patient was still in my office at 1pm. I used a lot of hand sanitizer and I didn’t seem to offend anyone with my sniffles.
At least those busy days fly by and I squeezed in a workout today. Note to self: don’t choose the most badass Peloton instructor when you want an easier ride. She kicked my butttttttt.
The workout put me a bit behind and let me tell you, starting dinner at 6pm leads to nothing good. Even beyond hangry little girls. The night I made this recipe, I went to take pictures only to find out that my SD card was full. I quickly popped it into my computer and started deleting. As it ends up, some of what I deleted were pictures of this meal. You’ll just have to take my word that they were SERIOUSLY impressive pictures.
Because here’s the thing…this recipe is SO good. And it reheats SO well. I mean, Creamy Green Chicken Enchiladas…what’s there not to love? This cream sauce is amazing and the addition of chicken and beans is spot-on. I might double up on the beans next time, but otherwise, perfection!
- 16 corn tortillas, cut in half
- 3 cups shredded rotisserie chicken (skinless)
- 1 (15 oz) can pinto beans, drained and rinsed
- 2 cups shredded Monterrey Jack cheese, divided
- 2 Tbsp unsalted butter
- 2 Tbsp extra-virgin olive oil
- ½ onion, diced
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup salsa verde
- 1 (4 oz) can mild diced green chilies
- 1 tsp ground cumin
- 1 chicken bouillon cube
- ½ tsp cayenne pepper
- 1 cup whole milk Greek yogurt
- Preheat oven to 350 degrees F. Lightly spray a 9x13-inch baking dish with cooking spray; set aside.
- Melt butter in olive oil over medium heat in a large saucepan. Add onion and garlic; sauté 3 minutes. Sprinkle in flour and cook for 2 minutes; whisk constantly. Reduce heat to low and slowly whisk in chicken broth. Add the salsa verde, green chilies, cumin, bouillon, and cayenne. Bring to a boil then reduce to a simmer until thickened. Remove from heat and whisk in the yogurt until well-combined.
- Spread ½ cup of the creamy enchilada sauce evenly in the bottom of the prepared baking dish. To the remaining sauce, stir in chicken and beans.
- Layer 10 tortilla halves onto bottom of the sauce, with the straight cut edges flush against the sides of the pan, then fill the center with the other halves. Top evenly with ⅓ of the chicken mixture, followed by ⅔ cup of cheese. Repeat with another layer of tortillas, ⅓ chicken mixture, and ⅔ cup cheese. Finish with final layer of tortillas, remaining chicken mixture and remaining ⅔ cup cheese.
- Cover the pan with aluminum foil and bakefor 20 minutes. Remove foil and bake an additional 15-20 more minutes, until the cheese is melted and heated through. Remove pan from oven and garnish with desired toppings, if desired.