Okay okay okay I know it’s the morning, but I can’t get over the supper I made last night!! These are the days when I absolutely love leftovers so I can relive the moment all over again today! Chicken enchiladas with honey sweet potatoes is calling my name and it’s only 7:00 in the morning.
Since I have to coach tonight I got my 5-mile run in early this morning and am ready to rock n’ roll for the day. I love morning runs because I get to start my day off with this beautiful view.
The morning is starting with Anne’s delicious Pear-Pineapple smoothie for breakfast and my leftovers from last nights dinner for lunch.
Before I get into details about the amazing supper and the intense workout I want to say how sad I will be once this week is over. I have really enjoyed this challenge. The workouts have been intense yet fun. I am a sweaty hot mess after every workout, but I truly feel stronger and more energized by mixing up my workout routine. As for Anne’s meal plans, don’t even get me started! It seems like each week she throws another recipe at me that I wish I would have known about for ever ago!
This week I am in love with the Healthy Chicken Enchiladas. I’m going to be completely honest, please don’t jaw drop at me right now, but I have never made enchiladas in my life. I was always so intimidated of them for some odd reason so when I saw them on this weeks meal plan I knew they were a must try.
I used 1 package of McCormick Enchilada sauce, lime juice, vanilla greek yogurt, green chilies, 2 chicken breasts, 8 wheat tortillas, cumin, pepper and cilantro.
Tyler was a sweetheart and put the chicken in the oven when he got home so it could bake through before I got home from work. I don’t know what I would do with out him. This saved me a lot of time since I didn’t have to wait for the chicken to cook! Team work. High Five!
Next I cut the chicken up and added the green chilies:
Added the yogurt, lime juice, cumin and pepper:
Yup I forgot a picture at this point because I was so excited! I did do a little taste test and loved it! I could have sat and ate the whole bowl then and there. In the future, I might make this recipe and serve it on bread like a chicken salad, it was that good!
For the enchilada sauce, I took the easy way out and used 1 package of McCormick Enchilada sauce. It did the job. Poured a thin layer on the bottom of my baking dish:
Then it was go time! I put the chicken mixture into the tortillas and rolled them up with the seam side down.
Topped the tortilla with the rest of the enchilada sauce, cheese and cilantro and put it in the oven on 350 for 25 minutes:
For the side dish I used a recipe for honey-cinnamon sweet potatoes I found on PeanutButterFingers and had to try it with this meal. They were so easy to make and absolutely delicious.
Peel sweet potatoes and cut into cubes:
Throw them in a bowl, add coconut oil and cinnamon until the potatoes are completely coated:
I honestly have to say this entree was by far one of my favorites on the meal plan. I feel like I keep saying that every review, but my mind=blown by all of these tasty dishes. I think all my bland foods deprived me all these years. 🙂 For the full ingredients and measurements for the recipes above click here and here.
I’ll check in later this week to give my full review of Workout 4 and how sore I am! As well as my adventure making some pretty amazing Carrot Muffins!
Have a wonderful day everyone!
Questions for the day:
- What is your favorite all time recipe? I would love to try new ones since Summer Shape Up is coming to an end!