Salsa Verde Chicken Enchiladas

3,000 hours- done!

March 21, 2013: Welp, my four years of college, two years of graduate school, extra qualifying classes, studying for the NCE, and 3,000 hours of supervised hours as a Licensed Professional Counselor-Intern all paid off today. Today, I logged my 3,000th hour, and I am, paperwork aside a LPC!! This is definitely my biggest accomplishment to date. I had been meeting with my fabulous supervisor, Phil, once a week since August of 2011, and I was ready to send off my paperwork to get my official title. 

Ryan, me, and Holly at dinner at Shaw's to celebrate Ryan & me finishing our LPC hours

March 22, 2013 my co-worker, Ryan, had also finished his LPC hours recently. We decided to have a joint happy hour celebration get together. Or a "stress reduction" as I like to call them. We Nantes to go to the patio at Live Oak but it was really cold, so we decided to convene at The Usual. Many of our co-workers joined us, and we toasted to being done with our licensure. After drinks, a handful of us went to dinner at Shaw's for some sweet potato fries and burgers.  

Holly and me at The Usual to celebrate finishing my LPC!

I received my official license in the mail a few weeks later after all of the paperwork was processed in Austin. I promptly framed the most important piece of paper I have yet to receive and put it next tour diplomas in the sports room. Thank you to all of my amazing friends and family for your support- you've been my cheerleaders, and I have you to thank for my success!

Andy and me at celebratory dinner at Bonnell's with my parents

For dinner the weekend after my LPC triumph, I made Salsa Verde Enchiladas. I made my own salsa verde, which was much easier than I ever assumed. I always like to celebrate with a margarita, so I figured enchiladas would pair quite well with an El Grado margarita to cheers to my license. 

Salsa Verde Enchiladas

Servings: 8; Weight Watchers PointsPlus Value: 4

• 1 cup chopped onion
• 1/4 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1 (7-ounce) bottle salsa verde (or make your own!)
• 2 cups shredded cooked chicken breast
• 1/3 cup (3 ounces) fat free cream cheese
• 8 (6-inch) corn tortillas
• Cooking spray
• 1/2 teaspoon chili powder
• 4 lime wedges
• Cilantro sprigs (optional)
• 1/4 c queso fresco

Salsa Verde Chicken Enchiladas

1. Preheat oven to 425°.
2. Combine first 4 ingredients in a blender; process until smooth. 
3. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
4. Warm tortillas in a tortilla warmer or wrapped in paper towels for 30 sec in microwave
5. Flip tortillas, microwave additional 30 seconds
6. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. 
7. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. 
8. Repeat procedure with remaining tortillas and chicken mixture.
9. Pour remaining salsa mixture over enchiladas
10. Sprinkle evenly with queso fresco and chili powder. 
11. Bake at 425° for 18 minutes or until thoroughly heated. 
12. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

Salsa Verde Chicken Enchiladas and Mexican-Style Asparagus

Keep on cookin'!

-Katherine