Tonight, I got in a nice run outside and practiced body step. I also made this Enchilada meal inspired by Chandra at Chandra's Shenanigan's. I <3 reading Chandra's posts. She puts up her meals, recipes, workouts, and her generally hilarious thoughts on various matters. I had never thought to make enchiladas with shrimp until I saw Chandra's post. Since Josh isn't a big fan of peppers, I used a corn and kidney bean mix with tomato sauce and onions. I made some enchiladas with chicken and some with shrimp.
Flat out wraps (cut in half to make tortillas or use tortillas!)
1/4 cup onion chopped
1 cup corn
1 cup kidney beans
~4-8 ounces tomato sauce
1 serving thawed cooked shrimp (cut into small pieces)
1 serving cooked chicken (shredded)
Enchilada sauce (desired amount)
Cumin , chili powder and other desired seasonings
Desired amount of shredded cheese
Preheat oven to 375. Place a small amount of olive oil in a skillet, add onion and cook until translucent. Add tomato sauce, corn, kidney beans and spices and cook until desired tenderness. Divide mixture in half and add 1/2 to chicken, 1/2 to shrimp. Place into tortillas, roll up, top with enchilada sauce and bake for 20-25 minutes. Yummmy!