Sunday, October 16, 2016

Salsa Verde Enchiladas

It's been over two weeks since I last checked-in but I promise I'm still alive! About two weeks ago I was assigned a big project at work with lots of visibility amongst all of our laboratories. So needless to say, I've been working pretty hard at getting it off the ground. At first I was really nervous about all of the exposure I would get within my company and then I realized that exposure is what I wanted when I convinced my husband to sell our house and move to Texas while I was 7 months pregnant with our first child (talk about craziness). I wanted to grow my career and manage large projects and here I am... doing the scary stuff.

Anyways, even though I haven't posted about any real domesticated stuff lately... I have still been cooking and feeding my child everyday :) Well, let me rephrase that... I've been feeding my child everyday... I have NOT been cooking everyday. Joanna is eating everything we are eating (as long as it doesn't contain egg and its not spicy... she basically screams with her tongue sticking out if she eats anything spicy! And we don't want to learn about what type of allergic reaction she will have if we feed her eggs, so we just avoid it). 

I've still been running and getting ready for that half marathon I never officially told you guys about (next post... pinkie promise!). But I've been desperately trying to find yummy meals that are relatively healthy, don't take forever to prepare and serve well for leftovers. Because no one has time to cook everyday! If I can make these Salsa Verde Enchiladas, I promise that anyone can...

First, you have to find something to entertain the baby while you prep all of your ingredients... (Lesson #1 I learned about cooking is to get all of your stuff out on the counter so when your stovetop is over-cooking your food, you have better chances of preventing a burn if all of your ingredients are laid out, prepped/cut-up and already measured. Yeah, it only took me a lot of burning food to figure this one out!)


Then, once your salsa/chicken mixture is finished, you roll your ingredients into enchiladas... (Lesson #2 I learned while coking with children... the approximate cooking time will take 3x longer than it would have before children. Now do you understand why I'm hooked on leftovers?)

Later, you let your food cool down before serving... (Children don't have the skill of cooling off hot food in their mouths like us adults do when we are too impatient to wait for it to cool. They scream! So I basically serve my child's plate and wait 5-10 minutes until its cold.)

Lastly, you eat! I am 100% sure that she approved this meal :)


I borrowed the recipe from here but I made a few changes to it (you see how this "seasoned chef" [ha... ha... HA!] made changes to a recipe? 2 years ago I would have depended on my husband to that kinda jazz).

Here were my modifications:

  • Instead of pepper jack cheese, I used mozzarella 
  • I put cheese INSIDE of the enchiladas, not just on top
  • My "shredded chicken" was really just left-over rotisserie chicken
  • Instead of sour cream, I used Chobani NON-FAT yogurt

See my problem with doing domesticated stuff is that I often forget to take pictures. Then I realize that no one wants to read about some young-woman (am I allowed to call myself a woman now that I am approaching 30?) burning stuff in the kitchen if there are no pictures. Or, no one wants to read about her successful attempts at making high-chair decorations for their child's first birthday party if there are NO PICTURES!

By the way, I have a picture of that :)



I'm out! Enjoy those extra large pictures :) I sure did!

xo
Enchilada Mama

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