Hello! Welcome back to me! We just returned from California where we were for almost two weeks, and I won't lie, I don't mind that my kids are still jet lagged and sleeping in until 8:00 am every morning. Especially because I know it won't last! I've missed you guys, I've missed cooking, I've missed my routine... and non-travel-sized toiletries. I finally got back into the kitchen last night to celebrate Cinco de Mayo and my Mama's birthday! She wasn't with us (lives in Minnesota), but we toasted to her (tequila, obviously) and enjoyed these delicious Chicken and Sweet Potato Enchiladas.
I followed this recipe with a few alterations: used an already cooked Rotisserie chicken, added two chopped sweet potatoes with the chicken (that I microwaved for 8 minutes first), and used mini corn tortillas (which fit into one pan - the recipe calls for two). It was superb! I would highly recommend adding it to your weeknight meal repertoire.
For a behind-the-scenes look at my prep, hurry on over to Snapchat (siriouslydelish) and follow me! I think I'm slowly getting the hang of it... sloooooowly (I'm an old person now).