Push Press x 3 OT90 x 6 - build from 70%
5 rounds 5 Front Squat (185/125) 10 HSPU rest 3 mins 5 rounds 2 Rope climb 15 Deadlift (185/125)
Nutrition Wednesday with Coach Courtney, RD
I thought making homemade enchiladas would be complicated but they are actually quite simple.
These enchiladas are filled with chicken, onion, jalapenos, black beans, and shredded cheese. The special ingredient is the red enchilada sauce. You could purchase store-bought sauce but making it yourself is surprisingly easy. See recipe below!
To make the recipe fast to assemble, pre-cook chicken or use leftovers from earlier in the week. You can even make the red enchiladas sauce ahead of time and store it in the fridge. You can assemble the dish the night before and bake immediately before serving or make a large batch and eat them throughout the week for a quick meal.
I stuck with a classic enchilada recipe, but you could try out different mixtures by using your favorite vegetables, different beans, or try leaving out the chicken for a vegetarian option. Simply spread the sauce on each wrap, add your desired mixture, sprinkle on some cheese (or a lot of cheese), roll ‘em up, and bake!
Homemade Red Enchilada Sauce
2 tbsp olive oil
1 tbsp cornstarch (or 2 tbsp all-purpose flour)
4 tbsp chilli powder