A Leprechaun and a Charmer . . . .

Just wanted to share a couple of pictures of two of my nephews with you.

I'm loving that Waylon made a leprechaun hat and wore it at school yesterday. Although when I got to his house this morning to get him ready for school (his dad was leaving for work, and his mom was on her last night of her shift at work) and asked him if he was dressed like a leprechaun at school yesterday, his response to me was "No".

I've got to say that Wyatt's Momma got the right shirt for him. He is such a little charmer, and I think he knows it too. I love having him spend the day with me. I can honestly say with him here, there is no lack of conversation. That boy can talk, and doesn't forget about anything. He doesn't mind reminding you of things either. I have been so very blessed with having these two for nephews.

Chicken and Black Bean Enchiladas

One of my favorite meals at our house is Chicken and Black Bean Enchiladas. Tonight I put together and baked the enchiladas and my sweet husband helped by making the side dishes of yellow rice and re-fried beans to go with it. A friend gave me this recipe about seven or eight years ago. I have to say that I don't fix this alot, maybe once every couple of months. So I thought I would  share the recipe with the my blogging friends.

Chicken & Black Bean Enchiladas

Ingredients:
1 pound boneless, skinless chicken breast
1 can enchilada sauce
15 ounce can black beans
1 1/2 cups Monterrey Jack cheese, shredded and divided
4 ounces green chili peppers, diced
2 teaspoons cumin powder
1 teaspoon garlic powder
6 to 8 flour tortillas (10 inch size)

Boil chicken until done. Drain and cool. Cut up and set aside. Preheat oven to 400. Drain and rinse black beans. In a medium bowl, combine chicken, beans, 1 cup of cheese, green chili's, cumin and garlic.

Spray a 9x12" shallow baking dish with cooking spray. Pour one cup of enchilada sauce into the baking dish and spread evenly. One at a time, moisten each tortilla by dipping it briefly in the enchilada sauce. Place approximately 1 cup of filling on each tortilla and roll it up. Put in baking dish seam side down. Continue this process until all enchiladas have been assembled. Pour remaining sauce over enchiladas.

Bake uncovered for 20-25 minutes. Remove and sprinkle with remaining cheese. Return to oven for 5 more minutes. 

My family likes to have yellow rice and re-fried beans with our enchiladas. I also like to have a little sour cream with mine. I didn't have Monterrey  Jack Cheese on hand so I used Colby Jack Cheese, which works just as good.