Sunny Skies

18 Jan

rain, rain go away.

It might be a dreary day outside my window, but it is a sunny day inside my home {and heart}.

Today was my last first day of school, at least for my undergraduate degree. I awoke with jitters in my tummy as I always do on first days. (you already know how I feel about change) But these jitters were… different. They stemmed from excitement instead of nerves.

For the first time in my life, I was ready for the first day. Ready to begin the end. Ready to bang out one more semester and start a new chapter in my life.

So, today, instead of allowing the gloom outside to creep inside, I am filled with sunshine. JWD also received a bit of exciting news today, so the forecast at our house is especially bright: clear, sunny skies without a cloud in sight.

Don’t forget your SPF.

Enchiladas with Easy Guacamole

*makes about 6 enchiladas

For the Enchiladas:

  • 1/2 pound boneless chicken breast
  • 1/2 cup corn kernels (frozen, fresh, or canned)
  • 1/2 cup black beans
  • 1/4 onion, chopped
  • 1 tsp garlic, minced
  • 1 14.5 oz can fire-roasted tomatoes
  • 1 cup spinach
  • 6 tortilla shells (I use Ezekiel sprouted grain tortillas)
  • 1 can/package enchilada sauce (if you’re feeling ambitious, make your own)
  • cheese of your choice (I used habanero cheddar)

*Make it vegetarian by losing the chicken and beefing up on the beans

*Make it vegan by doing the above plus losing the cheese. Cheese-less enchiladas are just as incredible- trust me.

For the Guacamole:

  • 2 ripe avocados
  • a couple tbsp. salsa of your choice (more or less to your liking)
  • 1 lime
  • salt, pepper, and hot sauce to taste
  • fresh cilantro, chopped (optional)
  • tortilla chips of your choice

How To:

  • Throw the raw chicken (frozen is fine), corn, beans, onion, garlic, and tomatoes into a crock-pot. Because I was able to supervise, I kept mine on high for 3 hours and then on low for 1 hour. If you throw it in before work, keep it on low all day. Feel free to add additional spices or veggies.

I like to keep it simple.

  • Meanwhile, prepare the guacamole.

  • Slice the avocados in half lengthwise. I like to scoop out the flesh with a spoon. I find it separates from the shell very easily. My sister likes to slice and dice the flesh while it’s in the shell and then scoop it out. Whatever your style, get the avocados from point A to point B.

Please don’t fear avocados.

They are good for your body {and your soul}


  • Next, mash the avocado flesh. Fork, spoon, knife– whatever gets the job done.

  • Now mix in the fresh-squeezed lime juice, salsa, hot sauce, cilantro (if using), salt and pepper until your taste-buds are happy.


  • Taste test.


  • Back to the enchiladas: Pre-heat the oven to 350 degrees.
  • Add the spinach to the crock-pot. While the spinach is wilting, prepare a casserole dish by spooning in enough enchilada sauce to coat the bottom.


I used this Frontera sauce for the first time and it was yummy. My apologies for the fuzzzzy picture.

  • With a utensil, gently shred the chicken in the crock-pot (it should just fall apart with a few pokes).

  • Scoop the filling into tortillas, roll them up, and place them gently in the casserole dish.
  • Pour the remaining enchilada sauce over the top and sprinkle with cheese.

Snug as a bug in a rug.

  • Bake for about 15-20 minutes or until the cheese starts to brown.
  • Serve with a dollop of guacamole.


After dinner, JWD suggested we get in a time machine so we could eat dinner again.

It was that good.

The sun may be hiding from the world today, but it is shining inside of us.

In life, you must carry your own weather.

Thanks for reading 🙂


3 Responses to “Sunny Skies”

  1. emily January 18, 2011 at 11:01 pm #

    Hooray for the last first day of school! You have lots of exciting things ahead for sure. 🙂

    Your enchilada recipe looks fantastic. I love anything topped with guac, too.

    Glad your sunny attitude helped you get through an otherwise dreary day in the StL!

  2. Quay Po Cooks January 21, 2011 at 12:55 pm #

    You sure do have a sunny smile! Your recipe looks good.


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