Football and a Recipe

Good Monday morning everybody.

This morning started off with yoga and a change of pace in the breakfast department.

approved on line drug stores

Kashi GoLean Crisp + vanilla Greek yogurt + strawberries + chopped dried apricots

And of course no morning would be complete without coffee.

I sneezed right before I sat my coffee down causing a little bit of a spill that nearly went all over my Macbook. Thankfully, nothing was hurt. 😉

This weekend was UA’s homecoming so my parents made a visit. Instead of sitting in the student section, I sat with the folks and my favorite oldest cousin.

I wish I could say I sat with this guy but I only got to pretend pet his mullet. Will wasn’t too happy with me doing that in fear the guy would think it was him and get angry. No worries Willy, I’d back you up.

I know I promised a recipe from last weekend’s football festivities so here it is the best I can whip up.

Chicken and Kale Enchiladas with Roasted Tomatillo Sauce


1 package 100% whole wheat tortillas

1 package shredded Mexican cheese blend

2 cans Rotel

6-8 handfuls kale, roughly chopped

1/2 white onion, diced

3 cloves garlic, minced

1 rotisserie chicken, skinned, boned, and shredded


salt + pepper

chill powder, cumin, dried oregano

for the sauce:

2 red bell peppers

~ 1lb tomatillos, husked and rinsed

1/2 white onion, diced

2 jalapenos, diced (seeded for less heat)

1/2 c low sodium chicken broth


salt + pepper

extra virgin olive oil


Preheat oven to 450 F. Toss tomatillos and peppers with olive oil, salt, and pepper and roast until blistered. Let cool and remove skin from peppers, transfer to a blender and add onion, chicken broth, jalapenos, cilantro, salt and pepper to taste and blend until smooth and set aside.

Reduce oven temp to 350 F. Bring a large skillet over medium high heat and add olive oil to saute garlic, onions, and kale. After kale has wilted remove from heat and add to a large mixing bowl with chicken, rotel, spices, and cilantro.

To assemble:

Place tortillas on a plate with a damp paper layered between each and microwave for ~ 1 minute until soft and easy to handle. Spread ~ 1/2 tomatillo sauce on the bottom of a casserole dish. Spoon 1/4-1/3 c chicken and kale mixture onto tortilla, sprinkle cheese on top of mixture and roll up and place in dish. Repeat until mixture has been used. Pour remaining tomatillo sauce onto enchiladas and then sprinkle layer of cheese on top. Cook in oven for ~ 30-45 minutes or until bubbling. Dress with a little guac and lowfat sour cream and enjoy!

Have an awesome Monday!



P.S. I brought my Canon camera back from home (fingers crossed I can make it work) so hopefully I can replace my iPhone pictures with something a little more professional!

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