Printables and a Recipe (!!)

Hey there, friends of the interwebs. It's Tuesday, which is always exponentially better than Monday, right? Right. And, in case you didn't gather it by the title, there's no rhyme or reason to today's post. I'm a loose cannon like that...

-Free Printables (!!) 
Am I the only dork who gets really, and I mean really excited when I see the words Free Printables? I saw these come across my inbox from Today's Creative Blog and have already printed out several. Rather than keeping a planner this year, I'm keeping a binder.

With two kids and a million different schedules/appointments/etc, it's a better option for us. Anyway, if you're trying to get organized in 2015 like me, print these off and enjoy!

Weekly cleaning schedule printable
Menu planner printable
Password/login printable

-Chicken Cream Cheese Enchiladas
Ladies, this is not Paleo-friendly, Whole 30-friendly, Weight Watchers-friendly or cholesterol-friendly. If you were looking for one of those recipes, you've come to the wrong girl. BUT. Oh, are these tasty. I made these last night and folks - TO DIE FOR. I'd tell you how many I ate, but that'd be embarrassing. I've seen so many variations of this recipe, but my favorite is my momma's : )


2-3 chicken breasts, shredded up
1 {8 oz.} pkg. cream cheese, (Do NOT use low-fat! It makes the mixture too runny!)
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 28 oz. can red enchilada sauce, (We like Old El Paso brand.)
1 can black beans, drained & rinsed
Flour tortillas
1-2 cups shredded monterrey & colby jack cheese

Preheat your oven to 375 degrees. Cook chicken and shred. Mix the shredded chicken, cream cheese, garlic powder, onion powder and 2 cups of the red enchilada sauce together.  Pour 1/3 cup of the enchilada sauce into the bottom of a greased 9 x 13 baking pan. Grab a tortilla and load that puppy full of the chicken mixture and black beans. Roll 'em up and lay them one-by-one into the baking dish in a row, making sure that the enchiladas are seam side down. Top with a thin layer of the remaining enchilada sauce, then pile on the cheese!

Cover the dish with foil and bake for 25 minutes. Take them out, remove the foil, put them back in and turn on your broiler for 3-5 minutes to brown the cheese on top. 

Top with sour cream, avocado, green onions, salsa - whatever the heck you want!


  1. Love those printables! So helpful! Having a cleaning schedule has been a life-saver - no more dreaded "cleaning days" that take up the entire afternoon.

  2. Thank you so much for sharing! Can't wait to try the recipe!!! Have a great day!!


  3. mmmm those enchiladas look so good! xo jillian - cornflake dreams

  4. Ok so this is a super silly question! That enchiladas looks so delicious and I really want to try them, but I'm a girl who cannot take the heat...I know, I know us northern girls! Softies! So...my question: is the enchilada sauce hot? I mean like does it have a kick at all? I don't mean for those of you who have burned your taste buds off from eating flaming spicy food...I mean for a softy like me!!! ;)

    1. Not a silly question at all! I can't do the spice in ours either anymore since Caroline eats it too, now, so I would go for the Old El Paso red sauce in MILD. It comes in different heat variations, but the mild variety has no spice whatsoever. Still delicious, but it won't light your tongue on fire at all! : )

    2. Also, Las Palmas brand makes a terrific mild red sauce, as well!

  5. need that printable! drooled over that pic on IG

  6. Love your blog! :) This post is very inspiring, keep up the great work! I'm a fan. :)


  7. I made (a variation) of those enchiladas yesterday…. OH MAN! Took everything in my power not to polish off the whole thing. Knowing this recipe could be very dangerous….


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