My husband, Luke, and I had one of our good friends over for dinner last night. I’ve known Will for years and he’s a personal mentor of mine and is one of the most motivated, driven people I’ve ever met. He loves getting me out of my comfort zone and is personally responsible for some of the most embarrassing moments of my life that also caused the most growth.
This is him and I on my 21st birthday, where he got me a balloon hat and had the entire restaurant sing to me, even when I asked him not to. Growth.
From him I learned:
- Leadership is all about meeting people where they are.
- Believing in someone can make all the difference in their lives.
- Constantly grow and dedicate yourself to personal development reading and conferences.
- Do what you love to do and do it unapologetically.
- Never forget to spend time with friends, no matter how busy you are.
- Be yourself in every situation, even if people think you’re crazy.
He’s also responsible for the only speeding ticket I’ve ever gotten, one that cost me a whopping $250. The lesson that can be learned from this? If someone tells you that they’ll pay for a speeding ticket if you drive their BMW 100 mph won’t do so if you only get up to 98. I’m usually the one who doesn’t go a MILE over the speed limit. The power of persuasion, I tell you.
Anyway, I asked him what he wanted to eat and he said, “chicken enchiladas!” Enchiladas are one of my favorite meals, so of course I obliged!
Now, traditionally, enchiladas are full of cheese, sour cream and other things that make them nearly impossible for those of us who are lactose-intolerant to eat. Not this version! I took a traditional chicken enchilada recipe, made a few tweaks and came up with a delicious, hearty meal that you and your family will love. Though this version has no lactose, you can feel free to substitute with regular ingredients as well.
- 1 medium white onion, diced
- 2-4 cups of your favorite shredded chicken (my favorite is Curley's sauceless pulled chicken)
- 2 cups of homemade or canned enchilada sauce
- 8-count package of 8-inch tortillas
- 1 package of Kraft cheddar cheese (this is lactose-free!)
- 1 package of Kraft mozzarella cheese (also lactose-free)
- 1 container of sour cream
- Parsley (optional)
- Green onions (optional)
- Preheat your oven to 375 degrees.
- Saute the onion in a skillet until it begins to become translucent. Then, add the chicken and cook according to package directions or until heated through. Add half of the enchilada sauce and half the bag of cheddar cheese.
- Grease a baking dish (you may need 2). Fill each tortilla with 2 spoonfuls of the chicken mixture. Roll and place crease-side down in the baking dish. Top with remaining enchilada sauce and both types of cheese.
- Bake for 15-20 minutes or until the sauce bubbles and the edges are crispy.
- Serve with parsley, sour cream and green onions.
* Adapted from Cooking with Libby *