Take A Bite

Last week I was off. I felt unmotivated, lazy, a bottomless pit, the list goes on. These weeks come and go. Unfortunately I feel like I’ve been having more than less of these weeks. Being at home with me, myself, and I is wearing on me. I scroll and scroll on social media to fill the long days and can feel the way it’s affecting me.

However, I’m totally aware of all of this. I’m trying really hard to schedule something each day to look forward to. A walk with a friend, meeting up for drinks, or my favorite - just getting out and going for a drive. I’m feeling really motivated by my new desk set up I got assembled over the weekend and ready for a fresh week’s perspective!

-I made The Defined Dish’s lasagna zucchini boats and they were honestly killer. Don’t let the zucchini scare you away from this Pinterest sounding meal. The flavor of these was next level. The recipe is in her cookbook, which I love but have honestly only used a few times.
-This bike short set, just buy it and don’t overthink it because it’s everything of the sort.
-Friday night in with these three celebrating our girl (pup) Finley Anne turning 5!
-I just love a good salad - sue me!
-Tried my twist on these NYT Tahini Chocolate Chip cookies and my twist failed…I tried to turn them into bars since the dough was so crumbly, but they were actually disgusting. The biggest downside was that I proceeded to eat so much of the dough and baked bars that I spent the rest of Saturday on the couch with a stomach ache - yay!
-A new neighbor left this like-new desk outside for 3 DAYS! And I wanted it. More on how I snatched it in this Instagram Reel I posted.
-Got my desk in place and thrilled about my new work from home set up!
-It’s hatch chili season and I also had these amazing homemade coconut flour tortillas I got from the farmers market (if you are in Dallas you have to check out The Salsa Texan and their 10 calorie tortillas). The combination meant one thing for me - enchiladas. I posted the quick recipe for you here.
-Graham crackers, simply the best after-dinner snack. Two a night on r-e-p-e-a-t!

Annie

Hatch Chili Chicken Enchiladas

Ingredients:
8 tortillas (your favorite flour or grain-free tortillas are great, I lucked out with these insane homemade coconut flour tortillas I got at my nearby farmers market)
1 ½ cup shredded rotisserie chicken
1 green bell pepper, diced
½ yellow onion, diced
½ cup salsa (a hatch chili or a verde salsa is preferred, but I used a red salsa I had and they were great)
3/4 cup shredded Hatch Chili pepper jack cheese*

Directions:
Preheat your oven to 375 degrees.

Sauté the bell pepper and onion in a cast-iron skillet. I didn’t even use oil, I added in a splash of water got them cooked and kept them from sticking. Once the onions are translucent add the shredded chicken to the pan just to combine. Transfer the filling mixture to a plate and wipe out your skillet.

Pour 1/2 cup of salsa in the bottom of your cast iron skillet or a 9x13 pan and set aside. In a small saucepan, heat the other 1/2 cup of salsa over medium heat. Once warmed it’s time to assemble. Dip each tortilla in the warmed salsa making sure to coat the front and back of the tortilla. Lay on a plate and fill with about two tablespoons of the chicken mixture. Roll them up and then lay in your pan seam side down. Pour any leftover salsa over the top of the enchiladas. Top with the shredded cheese and then bake for 8-10 minutes until the cheese is melted.

Top with avocado, tomatoes, cilantro, red onion, cilantro etc!

*This recipe can easily be adapted to not be “hatch chili.” Use any salsa you like and regular pepper jack or Monterey jack if you want to tone down the spice a bit.