im back. PTL.

Green Enchiladas from Haven.
The ones I made were not this pretty...but whose tasted better?

Hello hello free world! So pleased to finally reunite. 

I am done with my Internal Medicine board exam and can happily say that no one will find me hunched over a book at the dining room table for at least a little while now. Time to play! Time to spend some quality moments with people I love! Time to participate in the household chores again! Ben is so supportive of me during test week, to ensure that we do not both emerge at the end of it smelling like a college boy's dorm room with laundry piled to the ceiling and kitchen looking like it's ready for a dish soap commercial.  Yesterday he even comforted my apologies about being selfish with my time this week by saying "We have our whole lives to help each other." I just looked at him and smiled, full of that "who are you?" type gratitude. 

After the test today, we went to Haven for a hot date with all the other "ladies who lunch" and suave looking business men. I got the green enchiladas pictured above and Ben got shrimp and grits. It felt truly so nice to sit and be present, a task that is normally very difficult for me. I often struggle with compromising my time with others by letting my mind spin its wheels over all the things I think I have to do at that same moment. I am going to work on this Mary vs Martha mentality (which I realize is hardly fair during this week I have off, as I actually have nothing else I am committed to!) but more on that later. 

A few weeks ago, I made some very basic chicken enchiladas and I must say (or goad Ben to say for me) that they were better than the ones at Haven. Yes, that is bold. But make these yourself and be the judge.

Salsa Verde Enchiladas

2 teaspoons olive oil

4 cloves fresh garlic, diced

1 teaspoon finely grated lime zest

3-4 cups Mexican salsa verde, divided

1/2 cup cream cheese (or you can use greek yogurt)

2 cups roasted chicken, shredded (you can use a store bought rotisserie chicken if you don’t want to roast it yourself)

1 cup Monterey jack cheese

1/4 cup chopped fresh cilantro

8 six-inch flour tortillas

Heat oven to 350 degrees F.

Heat a large skillet with olive oil over medium heat. Add garlic and lime zest and sauté for 30 seconds. Add 2 cups of the salsa verde and heat through. Now turn off the heat and stir in the cream cheese (or greek yogurt), chicken and half of the cheese and cilantro.

Pour a thin layer of green sauce on the bottom of the baking dish you want to use. Pour the remainder in a shallow dish and bathe your tortillas in it until they are soft and coated. Take each tortilla (get your hands dirty!) and fill with 3 tablespoons of the chicken mixture and roll it up. Place enchiladas side by side, seam side down in your baking dish. Pour the rest of the green sauce over the enchiladas and top with remaining cheese. Bake about 20 minutes until the cheese is melted. Sprinkle on the remaining cilantro and serve hot!