Spice Cabinet Enchiladas

Does every one have taco night?  Last night I made enchiladas and they made for excellent leftovers tonight for dinner:

Here’s how I made them:  I browned some ground turkey and added half my spice cabinet: chili powder, paprika, onion powder, garlic powder, oregano, cayenne pepper, cumin, coriander, salt and pepper.  I don’t measure anything.  I would guess about a tablespoon of everything but only a pinch of oregano and maybe 2 tablespoons of chili powder.  Then I added some leftover chicken broth and simmered for about 10 minutes.   I wrapped the meat up in some whole wheat tortillas, poured salsa verde on top.  Topped with reduced fat mexican cheese and baked at 350 for 30 minutes.  Served with lettuce, tomato, salsa, and hot sauce.

Now on to today.  Breakfast was my usual, then to the gym for some bicep and leg work and 30 minutes running.  It was one of those great run days, where you felt like you could just keep going.  Which I may have if I didn’t have to get home, showered and ready for work.  Before work, I refueled with an early lunch:

I mixed a little chili sauce with ranch, chopped up some chicken, added it to brown rice and micro’d.  Great combo of flavors!  I also had a hard-boiled egg that narrowly escaped the camera.  This lunch was at 11:00, so I took some to work, but never got a break to eat it. So when I got home at 7;00, I was hung ray!  Easy peasy, heated up those enchiladas from above and I was a happy camper.  A couple of squares of salty milk chocolate for dessert and I’m blissfully content.  Have a great evening!

One thought on “Spice Cabinet Enchiladas

  1. That looks great. The Mrs. does not like spicy food, so I have to get my fill when I visit my father in south texas–which unfortunately happens maybe once a year or so.

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