While I'm in "baby mode," some lovely bloggers will be stepping in to guest post for me! (Be sure to leave them some love!) I'll be popping in here and there to share sporadic baby updates with you :). In the meantime, enjoy!!
I'm honored to be here today helping out Sarah while she's taking care of her new bambino! Being a new mom is such an amazing adventure and I'm glad she's soaking up every moment she can.
I'm Alli and I blog over at Life on LeRoy. I live in Wisconsin with my sweet and sassy 2 year-old, Day and my handsome devil of a husband, Tony. I'm a full-time working mom and truly love my job. When I'm not in the office, I'm usually enjoying the great outdoors, cooking, having tickle fights, taking naps or of course blogging. Stop by and say hello, I would love to meet you!
Now onto the good stuff! I've got a nummy, easy and perfect for summer recipe for you today: CHICKEN ENCHILADAS!
16 oz. can of enchilada sauce
1 jar of salsa
2 cans of refried beans
1/4 cup sharp cheddar cheese
1/4 cup shredded sharp Monterey Jack cheese
1/2 cup low-fat sour cream
1/4 cup kalamata olives, pitted
1 jalapeno, chopped and seeded
Heat oven to 400 degrees
Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.
On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced roasted chicken to cover the beans. Sprinkle with cheddar and Monterey jack cheeses. Add olives, chopped jalapeno and salsa.
Roll up the tortillas and place seam-side down in a 9x13 baking dish.
Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle with remaining cheese.
Cover and bake for 25-30 minutes until hot and bubbly.