Wow! Life is so wonderfully different these days. I can't say that I'm anywhere near being an "experienced" mom of two. Actually, I don't know if I'll ever be able to say that. But everything everyone has been telling me about having two children is true; somehow your heart just expands beyond what you ever thought possible to love them both.
I still feel like a hot mess most days and probably will for a while. (I'm pretty pumped that I am even getting this post written and published!) My mom has been staying with us for almost three weeks and I am so thankful for her presence, love and care. Having her here has allowed me to do just a little cooking. It makes me feel normal to cook dinner so when I've actually had the energy, I've put together some simple meals.
I wanted to share one recipe I made earlier this week that was super simple but a big hit. A dear friend had brought us a delicious dinner of roasted chicken the night before (thank you Marina!!) and we had quite a bit of leftover chicken. I wanted to come up with a recipe that I could use all that great chicken but was different enough to not get boring.
This Easy Chicken Enchilada recipe is one you can hide all kinds of veggies in. I was soooo tempted to add fresh spinach to the filling too but didn't. Next time I certainly will and may even add double peppers and onions. If you want to make this vegetarian, nix the chicken and use two types of canned beans or refried beans.
When I was shopping for ingredients I tried to find the most all-natural enchilada sauce and tortillas. Here are the brands that I chose that seemed to have the cleanest ingredient list.
This enchilada recipe is a great one to make and take as a meal for someone. So keep it bookmarked as an idea when you need it in the future. You can also make a double batch for your family and freeze the second pan. Enjoy!
Easy Chicken Enchiladas
1 green bell pepper, diced
1 large yellow onion, diced
4 cloves of garlic, minced
2 cups shredded, cooked chicken
1 1/2 cups shredded, reduced fat cheese (Cheddar, Mexican blend, or Jack all work great)
2 cans (15 oz each) all-natural Eenchilada sauce
4 oz can canned green chiles - use amount to your preference; I only used 1/2 the can
8 -10, 8" whole wheat tortillas (can use smaller tortillas to get higher yield)
Canola or grapeseed oil
- Preheat oven to 375 degrees. Spray a 9 x 13 pan with non stick spray.
- Heat a large skillet over medium heat. Saute onions and peppers for about 4 minutes. Add garlic and continue cooking for another 3-4 minutes, until all veggies are tender. Turn off heat and let cool slightly.
- In a large mixing bowl, combine sauteed veggies, shredded chicken, 1 can enchilada sauce, and green chiles. Fold in 1 cup cheese.
- Fill each tortilla with a "strip" of filling down the center. Roll up tortilla and place seem side down in pan. Continue until you've used up all the filling and tortillas.
- Pour second can of enchilada sauce over all of the prepared tortillas in the pan. Sprinkle with remaining 1/2 cup of cheese.
- Bake uncovered for 20 minutes, or until enchiladas are heated through and golden. Serve with light sour cream, diced avocado, and/or salsa.