Cream Cheese Surprise

Holy moly, where have I been?  Did you all the see wordless photo post from yesterday?  It was the least I could do!  Actually that is a strange phrase…from a time standpoint it was the most I could do!  What did you think of my “Sheriff” costume? :

I had seriously planned a second regular recap post for last night but I got caught up in a two and a half hour phone call.  Yipes!  So you get yesterday…um, well today!

We welcomed November in with a bang…of dismal drizzle.  It was a comfort food day all day.

Oats.  Straight up with banana, cinnamon and raisins.  No fancy business.

Coffee.  Which my tummy was none to pleased with.  Rejected half a cup.  I blame the Halloween party.  Who poured all of those vodka/sodas?

Soup.  I may have become a processed soup snob over the years but nothing says comfort like a mug of Campbell’s Cream of Mushroom. 

With cheeeeese and crackers.  Light cheddar and Kashi.  I let them float in the soup until melty then scoop them up.

Sweet Treat.  I busted into the sacred Coconut M&M’s, but you know what?  I wasn’t feeling them so stopped at half a bag.  Pat me on the back please.

After work things got more interesting.  I finished up late and somewhere in that final hour I got a craving for enchiladas.  Off to the store I went!

I cheated and bought premade enchilada sauce (however I won’t buy this brand again…I’m not in love with it), pre-shredded cheese (it was cheaper than a block), and pre-cooked chicken (cuz it was late and I was lazy).

The enchilada creation this time was Chicken, Black Bean, Spinach and Cream Cheese!  Yes, I know.  It’s sounds fabulous.

Ingredients:

• 2 pre-cooked chicken breasts, skin removed, meat shredded
• 1 cup black beans, drained and rinsed
• 3 cups fresh spinach, lightly steamed
• 3/4 cup shredded cheese (I used TexMex but cheddar or Jack would work)
• 2 green onions, chopped
• 1 jalapeno pepper, seeded and diced (I used half)
• 1/2 cup salsa
• 1 can enchilada sauce
• cumin to taste
• salt to taste
• 1/4 cup light cream cheese
• 6 large tortillas (I splurged on Jalapeno Cheese variety this time)

Directions:

Pretty much the exact same as my previous enchilada instructions. Mix. Roll. Bake. Eat.

1. Preheat oven to 400 degrees.  Spray large glass casserole dish with non-stick spray and set aside.
2. In a mixing bowl combine shredded chicken, black beans, steamed spinach, 1/4 cup enchilada sauce, salsa, 1/2 cup shredded cheese, almost all of the green onions and jalapeno (save a bit for sprinkling on top) and a healthy dash of cumin.  Mix all together, taste, and season with salt if necessary.
3. Spread each tortilla with a dollop of cream cheese down the center, and top with 1/6 of the chicken mixture.  Do this six times.
4. Pour about 1/4 of remaining enchilada sauce in casserole dish.  Lay each filled tortilla in the dish, seam side down, side by side.
5. Pour the rest of the enchilada sauce over filled tortillas, sprinkle with remaining 1/4 cup of shredded cheese and reserved green onions and jalapenos.
6. Bake for about 10 minutes or until sauce is bubbling.  Broil for additional 2-3 minutes to brown the cheese.  Remove from oven and let stand 3-4 minutes before serving.

By the time I actually got to eat one of these babies I was barely hungry anymore.  Served one up with light sour cream to finish it off.

Cream cheeesey good. :)  But definitely need a different brand of sauce.  Or you know, actually make my own like I keep saying.

Dessert.  Stick a spoon in the Coconut Crack Yogurt.  Oh Liberte.  I hate you but I love you. 

What I notice:  Not enough veggies or fruit.  Those that I had were hidden (banana cooked into oats, spinach cooked into dinner).  Must do better.

Nom.