enchi-ritos!

Good Evening!  First of all, another exciting announcement.  Don't know if any of you read Design*Sponge, (if you don't, you should check it out!!!), but they've released their 2008 Gift Guides!!!  I've been waiting for this for about a month now, and just checked in today.  I'm super-excited because they find the coolest stuff...!!!  If you're not familiar with the site, make sure to check out all of their guides...the City Guides are especially useful when searching for fabulous design while traveling, which the hubby and I typically are. We're design dorks.  :)

On to food...

Breakfast:  I found a use for my No-Bakes!!!  Last night I decided to stick them in the fridge to see if they would firm up...they didn't.  So instead of eating a cold cookie as I was hoping, I crumbled (or more accurately pulled and pinched) one "cookie" into my oats bowl.  YUM!!!!!!!!  This was a standard bowl with 1 cup prepared rolled oats, one mashed banana, 1 tsp ground flax seeds and a failed No-Bake.  The "cookie" melted into the oats and added the perfect amount of chocolate-y peanut-y goodness.  Now granted, I could have had the same affect by adding a regular spoonful of PB and a sprinkling of cocoa but I felt much better knowing that I had not wasted at least one cookie.  At 120 calories it wasn't a horrible add-in, but it didn't stick with me as well as my standard tbsp of almond butter does.





Lunch: A little boring today, but still really tasty.  I never got around to making my lentil salad as planned, so lunch groceries are getting a little low...  I made a spinach salad with the last of my mashed chickpeas, some orange bell pepper, frozen corn, frozen broccoli shrapnel and light ranch dressing.  All mashed together it was divine!!!



And an Amy's Low Fat Black Bean Veggie soup.





It was a very filling + satisfying lunch.  For dessert I had two of these beauties:



Mini Pumpkin Walnut Chocolate Chip cookies from my co-worker's wife.  They were sooooooo good.  :)

Snack:  My lunch + dessert really filled me up today, so I managed to hold off 'till 4:30 to eat my Pink Lady apple.  I skipped the ZBar all together...



Dinner:  Chicken Black Bean Enchi-ritos!  This is a recipe that I found on foodnetwork.com awhile ago and have modified quite a bit since then.  I made my hubb my classic comfort food version and  made myself an even further modified version.  So modified that it can't even really be called the same thing, so I think I'll post both recipes...

Chicken Black Bean Enchiritos



Hehe...can you tell which side is mine and which side is the hubb's?

Brian's Enchirito Filling

Ingredients:

• 3 oz 1/3 less fat cream cheese, softened


• 1/2 cup light sour cream


• 1/2 cup salsa


• 1/2 cup enchilada sauce (more for topping)


• 1 cup shredded monterrey jack/cheddar cheese (more for topping)


• 2 small chicken breasts, baked and shredded


• 1/2 cup frozen corn, thawed


• 1/2 cup black beans (canned)


• 1/2 tsp cumin


• 1/4 tsp dried oregano


• 1/4 tsp cayenne


• salt + pepper


• 2 scallions, thinly sliced

Steps:

1. In a medium bowl cream together the cream cheese and the sour cream.  Stir in the salsa , enchilada sauce and shredded cheese.


2. In a separate bowl, mix together the shredded chicken, corn, black beans, cumin, cayenne, salt, pepper and scallions.


3. Add the chicken mixture to the cheese mixture and stir to combine.

Andrea's Enchirito Filling

Ingredients:

• 1 chicken breast, baked and shredded


• 3/4 cup black beans


• 1/2 cup frozen corn, thawed


• 1/2 tsp cumin


• 1/4 tsp oregano


• 1/4 tsp cayenne pepper


• 1/2 orange bell pepper, chopped


• 2 scallions, thinly sliced


• 1 cup fresh spinach leaves


• 1/2 cup salsa


• sprinkle of shredded cheese (plus a little for topping)


• enchilada sauce for topping

Steps:

1. In a medium bowl mix the chicken, corn, black beans, corn, cumin, oregano, salt, pepper and cayenne.


2. Add the salsa, bell pepper and scallions.


3. Last, stir in the spinach leaves.

My hubb found these tortillas in the freezer section at Whole Foods awhile ago and knew I would like them.



The enchiritos can be made in any kind of tortilla...I think they'd be really good in the 6" corn tortillas too.  These are burrito size, so the mixtures above resulted in 5 total burritos.

2 of Brian's...



2 of mine...



And one that mixed the two fillings.

Assembly:

1. Pour 1/2 cup enchilada sauce in bottom of large, glass baking dish.  


2. Place filling in tortillas, roll up and place seam-side down in pan.


3. Cover enchiritos with enchilada sauce and cheese.


4. Bake at 350* for 25 minutes until hot and bubbly.

Both of these recipes are soooooooooo good.  Brian's is definitely better, that cheesy mixture is amazing.  But, I was really happy with my version too.  

I had one enchirito topped with salsa, and steamed broccoli on the side.  It was a very filling, satisfying meal.





Whew!  That was a long post!  I hope everybody had a fabulous day...I'm off to bed to read.  Goodnight!