When was my last WIAW post, two weeks ago? And it’s Wednesday AGAIN?? My how time flies!

Jenn at Peas and Crayons continues to show us how great it can be to Fall into Good Habits this month, and the habit of trying new things (such as a delicious Chicken Enchilada recipe I’ll be talking about) can be habitual, especially when you know how much fun it is not only learn something new, but to EAT something new!

But before we hit dinner, let’s start off with a look at my early morning meal. Breakfast is sometimes peanut butter toast but this morning I nibbled on some peanut butter-chocolate chip rice krispies treats I made over the weekend. I used a couple tablespoons of powdered peanut butter, but the flavor wasn’t too strong. I still enjoyed it, though, especially with all those chocolate chips:

A small heart-shaped dish was the mold for these crispy treats.

Lunch was my usual favorite: yogurt bowl mixed with vanilla protein powder, a rib’s worth of finely chopped celery, 1/4 apple, 1/3 mushy banana, and fresh pineapple:

I keep the pineapple stored in a plastic bag and slice off what I need. Stays nice, fresh, and neat!

Experimenting with new recipes can be a good way to break up your usual cooking repertoire, and I enjoy checking out what’s new at REM Cooks. His recipes are delicious and versatile, often making sauces that can be used in two or more recipes. He recently posted a recipe for a deliciously spicy salsa verde, but it was the photos of his chicken enchiladas that won me over. The next day I got all the ingredients I needed and made one of the most delicious and easily scarfed chicken dishes I’ve made in a long time.

Mexican food isn’t something I’ve experimented much with, but this is an easy recipe even if you are not an avid cook. “Some assembly required” is the key here, but all you have to do is read his easy-to-follow directions and you’ll be sitting down to a delicious Mexican dinner in no time. NOTE: the salsa verde recipe is SPICY, so if your’e like me and will grab anything within reach to quench the fire, stick with two serrano chiles for a medium heat (Richard also suggests using the milder jalapeno chile). Or, make it full-strength and have some ice cold cervesas ready and waiting!

These chicken enchiladas are amaaazzzziing!!!

If you are hungry for delicious Mexican food, please try this Chicken Enchilada with Salsa Verde recipe. You can also turn them into tacos:

My two tacos with shredded chicken, refried beans & cheese with salsa verde on the side.

My husband seemed to love it twice as much as I did:

FOUR tacos topped with a medium-spicy salsa verde.

In addition to these four tasty tacos, he also ate one cold leftover enchilada, which I was hoping to save for lunch the next day. Oh, well. :(

With the chilly autumn weather we’ve been having recently (low 30s this morning!) these heat-packing enchiladas and tacos will definitely be on my regular menu rotation. What are some of your favorite spicy comfort foods? (We also love  pho, and miss eating at Ha Long in Kalihi!)

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