For those of you who follow my Instagram, you’ll know that I invested in a nice camera. A Canon Rebel T6. I contemplated upgrading for at least 3 weeks before I decided to do it. The pre-Christmas sales helped my wallet slightly- thank goodness! I am beyond excited to take my photography to the next level but also dreading the reality of how much I have to learn. Not just with the camera itself, but also with staging, lighting, editing, etc. Since starting this blog, the photography part has been extremely enjoyable (and perhaps one of my favorite parts) because I can tap into my creative side, but I have only brushed the surface in how a camera can help tell a story in the form of pictures. I am determined to learn how to shoot in manual mode, but now, especially with an unfamiliar camera, I have no idea what I am doing. Hence the picture above. Those are chicken enchiladas and they are probably one of my favorite meals on this planet. The pictures do no justice and I promise to re-shoot the next time I make them.
This recipe is my Mom’s, so you know it is amazing. It is not healthy, and it does not follow any special diets. I definitely make the clean version of enchiladas more often, but sometimes the real deal is worth it. And this, my friends, was sooo worth it!
On an unrelated note, today is my last day of maternity leave. There is no way to explain exactly how I feel. Before going into labor, I was convinced that I wouldn’t be able to stay home for more than 6 weeks and that I’d be begging to return to work. I never thought of myself as someone who would enjoy staying home with kids, cooking and cleaning, and enjoy wearing pajamas instead of classy business attire. Boy…I was so wrong. My whole mindset is different. I ended up taking 12 weeks off and there is nothing I would rather do. Don’t get me wrong. Taking care of a newborn is tough work, and there are days I feel like getting away. However, I’ve never been as stress free, content, happy, energetic (while being exhausted), and in my element as I am at home with Aiden.
As the New Year rolls in, I plan to work more efficiently and effectively (both in my job, on the blog, and in my workouts) so that I can spend as much time as possible with my baby as he grows. I know I will miss moments that I wouldn’t have otherwise if I was home all day with him, but I am going to do my absolute best to be there for him as much as possible. I’ve never considered time as precious as I do now and I plan on soaking up every minute I can.
So my question to all you mothers: Did you go back to work after the birth of your child? If so, how did you manage your time? If not, do you do anything on the side, or do you plan on returning to work someday? Did anyone go back to work only to realize they’d much rather be home? How was that transition? Id love to hear all of your experiences!
Chicken EnchiladasPrint Recipe
- 10 large flour tortillas
- 2 chicken breasts, cooked and shredded (turkey breasts are great too!)
- 1 can cream of chicken
- 1/4 C milk
- 1/3 C onion, finely chopped
- 1/2 C cheese, plus extra for sprinkling on top
- 1 can enchilada sauce
Preheat oven to 350º.
In a medium bowl, mix together the chicken breasts, cream of chicken, milk, onion, cheese, and 1/4 can of enchilada sauce.
Pour another 1/4 can of enchilada sauce in the bottom of a large baking pan.
Scoop about 1/3 C of chicken mixture into the middle of one of the tortillas, and spreading evenly in a line from one end to the other.
Roll the tortilla into a cylinder and place into the prepared pan with the seam side down.
Repeat until all mixture is gone (about 8-10 tortillas, depending on how full you fill them).
Pour the other half of the can of enchilada sauce over the tortillas evenly. Sprinkle with cheese to your liking.
Cover the pan with tin foil and cook for 20-35 minutes.
Let cool before devouring.