Whole-Lotta-Enchilada!

It's summertime. It's hot. And I'm boycotting use of the oven, except before 9:00am or on a cloudy day. No, I did not fix enchiladas for breakfast. It was, however, cloudy and cooler on Monday. I think John was pleasantly surprised to come home and smell dinner cooking in the oven! Nothing but the best for my man!

Sweet Potato, Chicken, and Black Bean Enchiladas:

• 2 local, antibiotic-free, free-range, chicken breasts
• I tossed these into the crockpot with a small can of green chilies and some olive oil around 2:30 (I think). Cranked the crockpot to high for about 30 minutes, then down to low for 2 1/2 - 3 hours. Shredded the chicken and it was ready to go.
• 1 organic sweet potato - chopped into 1/2 inch cubes
• 1/2 organic onion - diced
• 1 can organic low-sodium black beans (drained and rinsed)
• 1 can green enchilada sauce (again, make sure it has no MSG)
• 1/2 C sour cream
• Shredded cheese
• Whole wheat tortillas
• Saute onion in olive oil
• Add sweet potato, cover and cook until tender
• Uncover and let sweet potato brown a bit
• Add black beans until heated through
• Butter the bottom/sides of a 9x9 oven-safe pan and pour 1/3 can enchilada sauce in bottom
• Mix remaining sauce with sour cream
• Assemble enchiladas - fill with black bean/sweet potato mix, add shredded chicken, sprinkle some cheese, pour in a bit of enchilada sauce/sour cream 
• Once enchiladas are rolled in the pan (I think I filled 4-5), top with remaining sauce and sprinkle with cheese
• Bake uncovered at 350° for 25-30 minutes

Then, as soon as dinner is done, run immediately to the bedroom, strip off your current outfit, and return decked out in glitter, frills, glass slippers, and crowns. That's what these enchiladas will do for you. Now get cookin'!