Yes yes ya’ll…it’s Thursday. Finally. This is definitely one of my favorite days of the week! I teach my last spin class of the week (my 4th) tonight. Thank you Lord, I made it.
I started the day off in typical fashion with a 5-ish mile run. Admiring the pretty colors in the sky. I’m starting to find all of kinds of pretty views in my hood and I’m loving it.
Then I had a little bit of time before work so I got my foam roll on. Felt good to get those kinks out. Lots of working out going on over here lately so I take every lil bit of TLC I can get.
So anyway, I think I was supposed to share this recipe with you a couple of weeks ago but then I got all A.D.D. and time slipped away from me. So here it is. A lil mexi dish…chicken enchilada black bean casserole. Adapted from this recipe but I swapped out a few things and added goat instead of cheddar cheese. Just cuz I can.
What you’ll need to make 1 small square pan.
Shredded cooked chicken
1 can green chilies
1 cup crumbled goat cheese
1 can red enchilada sauce
Chopped fresh cilantro
Garlic powder/salt/pepper to taste
Preheat oven to 375. Mix shredded chicken (seasoned with dash of salt/pepper/garlic), black beans, and green chillies together, set aside. Spread half of the enchilada sauce over the bottom of a baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with some of the cheese. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil. Bake for 25-30 minutes.
Serve! Then devour.
What meals are you cooking up in the kitchen this week?