I had a great weekend, which left me a little distracted and MIA. Everyone needs a break once in a while.
The weather was absolutely gorgeous yesterday morning, that my sister and I went for a run along the lake. It's been almost 4 months since I last run, and yesterday's run made me energized and craving for more. It's great having a partner to workout with, because they always motivate you to push yourself a little farther. I'm excited to do it again, once the weather warms up again.
Monday Dinners are usually something that's "Brown Bag Lunch-able," since Tuesdays I'm in the office. This recipe is great because its filling, but not too heavy for a lunch.
Traditional Enchiladas are made using meat/beans wrapped in tortillas and smothered with Enchilada Sauce and Cheese. Using only the "filling" to make this enchilada bake, and creating a rice pilaf underneath, still gave you the flavors of an enchilada without the guilt.
You could always use Pure Wraps but I like keeping things simple.
You can also adjust the spices to make this spicier. I sprinkled Chili Powder on mine for added heat. I topped it with a homemade Cilantro Salsa that I made since I had bought some in anticipation of making Guacamole...
Hopefully you don't get intimidated by all the directions/ingredients. I promise this recipe is really straight forward....