My Cinco de Maya post is late. Big surprise there. It was a hectic weekend. D managed to nearly electrocute himself and he also managed to nearly break my ankle. Not at the same time. Two separate projects.
Well, I guess technically, he did break my ankle. After waiting a day, I finally consented to a visit to the doctor where I was diagnosed with a microfracture. Which is like saying it broke, but only kind of: enough that I get a fun air cast and orders to hobble around on crutches for the next week or so.
I'm not doing any projects for a few days now!
Instead, I'm going to share a recipe ... I'd say I'm less likely to injure myself or anyone else in the kitchen, but I've landed myself in the ER from kitchen accidents before.
I adapted this recipe from one of the Publix Aprons recipes. I had to make a few changes: poached chicken instead of rotisserie and homemade enchilada sauce.
This was a nice change from the white chicken enchiladas I usually make.
2 C cooked, shredded chicken
3/4 cup refried beans
2 cans enchilada sauce or homemade sauce 6 (10-inch) flour tortillas
1 large can olives, sliced
6 flour tortillas
1 1/2 cups Colby Jack Cheese
Preheat oven to 350 and grease or spray a 9x9 pan.
Stir chicken, beans and half the enchilada sauce together. Divide equally on to the flour tortillas, then roll, burrito style. Place them seam side down in baking dish. Pour remaining enchilada sauce over the top. Top with cheese and olives. Cover with foil and bake 15 minutes.
Avocado Salsa Salad
2 T fresh cilantro, coarsely chopped
3 medium avocados
juice of 1 lime
3/4 cup fresh mild salsa (you can use jarred but a good fresh salsa like Jack's or from your deli is best)
1 (8-oz) bag shredded lettuce
Chop cilantro. Cut avocados into small pieces. Squeeze lime over the avocado and cilantro. Stir in salsa. Serve over lettuce.
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