My afternoons are probably a lot like yours, a constant wave of motion that seem to be marked with a dozen or so components ranging from soccer practice to fussy babies to math fact memorization. As if the busy-ness isn’t enough, these little people (and their parents) must eat, which means we mommas have to cook! That’s the part that daunts me.
For five years, I’ve been on a quest — a quest to cook well and to cook smart. I’m probably looking for the things that nearly every mom is looking for…non-mushy crock pot meals without condensed soups or MSG; meals that can be prepped at 1 p.m. and cooked at 6 p.m.; dinners that won’t destroy my kitchen or my sanity or our checkbook; and meals that are nutritiously dense, yet please little (and big) pallets alike.
These enchiladas are on my short list of go-to meals. They’re full of fiber, loaded with vegetables, and everyone in our family loves them. They’re just as good cold as they are warm, and they reheat perfectly in your microwave.
Make 7 enchiladas
Cost for ingredients: about $14 ($2 per enchilada)
1 large onion
3 stalks of celery
1 lb. boneless skinless chicken
32 oz. chicken broth
1 can Rotel tomatoes (I use mild)
1 tsp. cumin
1 tsp. coriander
Enchilada sauce (I use mild)
2% shredded cheese of choice
10 whole wheat tortillas
Optional — black beans, corn
1. Dice carrots, onion & celery and saute in a large pot until slightly softened.
3. Add the chicken breasts, reduce heat to medium, and cook uncovered for 30 minutes.
4. Remove chicken, shred with a fork, and add back to pot. Add Rotel, cumin and coriander. Simmer for 30 minutes. Add drained black beans and corn.
Tell us: What are some of your go-to nutritious, easy to prepare and little one friendly recipes?