Bikers High and Chicken Enchiladas

I think I  got a biker's high this afternoon.  I meant to just go on a quick jaunt about the neighborhood on my bike but I ended up going 6.77 miles! I took this route I've been wanting to go ever since I did my longest run and saw the quiet looking road, but feared it would take me too far away from home to run back. Not so on the bike; I know I can make it back cruising down hill, just like my junior high ride to school. Although, holy shmoly, over 2 miles of the ride was straight up hill. Also, excitingly enough, I figured out my large 3rd gear does work! This means I really do still have a 21 speed bike, and not the measly 14 speed I thought I was stuck with. And thus the girl in the bright pink flowered top ducked down into the wind as she pedaled as fast as she possibly could in the bike lane, still poking along by car standards, but a large grin on her face all the same.

Okay enough about that. My Uncle Michael is in town this Labor day weekend to help my parents out by laying their hardwood floor. Since they don't really have a kitchen or any time, I thought I'd make them dinner and bring it over.  This also gives me a chance to say hello to an uncle I very rarely see. i.e. the cookies (ok so  I only at 3 cookies, cooked ones, anyway) of the previous post. Now, for the chicken enchiladas:

Chicken breasts with regular salsa, tomatillo salsa (salsa verde),  beef broth, and 3 cloves minced garlic in the slow cooker.

After about 4 hours on high it was cooked and I shredded it  with 2 forks.

Don't you just love fresh produce?

To the shredded chicken, I added half a lime, chopped cilantro, some cumin, celery salt, garlic salt, paprika, aprox. 1/4 cup greek yogurt, and a sprinkle of flour to help thicken the broth.

Sauteed the veggies

When I sauteed these, I put a dollop of olive oil in the hot pan then tossed in some whole cumin seeds and left them for a minute in the oil. Then everything else was coated with the cumin infused oil and cooked until crisp tender.

Into the warmed whole wheat tortilla went the chicken, sauteed veggies, mexican cheese, and canned black beans and corn.

I spooned some of the broth from the chicken onto the bottom of the pan and the tortillas were nicely moist and flavored from this.

 I smothered the burritos in a mix of tomatillo salsa and plain nonfat yogurt:
 

Smothered good.

 

Topped with cheese and ready for the oven

All done.

Miles of burritos, I mean enchiladas, I mean..uh..tex mex wet burritos-ish

I brought them over to the padres house and we had enchiladas with spicy guacamole,  rice, and cookies for desert. The floors are looking great; can't wait to see them done.