Late again! I do have lots on the plate – I just got married and have been working non-stop coaching the girls for an upcoming competition next weekend, and just in general, shooting and taking care of the pooch!
Because of my persistence, rather than my punctuality, here is what’s for dinner this “week”.
Chicken Enchiladas with rice & beans
Chopping up some green onions.
Searing the chicken breasts, not cooking all the way because the rest of the time will be in the oven.
Cut up the chicken breasts that was just seared.
Spanish rice beginning to brew.
Mix green onions with ricotta cheese to go in the tortillas with the chicken.
Afterwards, add salsa, chopped tomatoes, and shredded cheese on top.
Wrap in aluminum foil and bake at 450°F for 15 minutes.
My partner in crime keeping watch of the kitchen. 🙂
With some Spanish rice and refried beans.
Easy dinner! Takes less than 40 minutes to prepare and make! And yummy too!
Until next time, stay warm or stay cool – wherever you all are.