About food again:(

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Yikes!

Still no luck with that darn pillow. Last night I was pretty close to tossing it off the bed, but for 59 dollars WE BETTER MAKE IT WORK!

I think my problem is that there is just too much bulk- If I can’t figure it out soon, we will just have to do a little pillow surgical procedure:) Buahahaha!

Baby E moved all day yesterday, which was nice! I kind of feel like that’s his/her way of saying, “What’s up mom!”
I feel sorry for hubby, because he can only hear about it right now…
The book says pretty soon the fluttering will feel more like kicks, and I am not sure if I really like that:/

Soooo… I have been looking for a really good cheesy chicken enchilada recipe (made with flour tortillas), and LUCKY FOR ME, there are like 1,014,246 of them online!

So I tried a couple last night, took a little’o’this from one and a little’o’this from the other…

They turned out good. But it was not what I was looking for.
I think I just tried too hard and it ended up being too cheesy and sour cream-y.

My friend K makes similar ones, (this is who I got the idea from) but she used Picante Sauce in hers, and I wanted an easy peasy tex-mex recipe but  Picante Sauce is too much of a shortcut for me because the flavor is easy to pinpoint, and I feel like it may take away from some of the other flavors.

Well last night the enchiladas were very flavorful, I will not say they were bland at all… But they needed a little ‘extree’ something…
Today at lunch I plopped a spoonful of Picante Sauce on my leftovers and WHOA! WHAT A DIFFERENCE!

They still had a rich cheesy sour cream-y flavor, but the acidity of the Picante Sauce really added a little ZING! (Just what I was looking for)…

I enjoyed them a lot more today, so I think I will keep this recipe and find a way to incorporate it into the dish.

This is what I did:
Poached about 6 chicken tenders in water and shredded them.
Minced some onion and fried in a little oil until softened,
Mixed  chicken and onions with about 2 spoonfuls of Sour Cream, and squirted about three spoonfuls worth of Ranch Dressing
Dumped  in about 1/4th of a medium sized can of Chopped Green Chilies
Set Aside.

Shredded a 16oz block of Sharp Cheddar Cheese

Took 10 flour tortillas, (Tia Rosa brand, good flavor for casseroles and tex mexy foods)
spread about two spoonfuls of the chicken mixture into each tortilla, and some shredded cheese.
Roll and place in a greased 13×9 baking dish.

For the sauce, take ½ stick of butter and melt.
Add about 1/3 cup of flour and whisk until bubbly.
Add a 15oz can of Chicken Broth
When it starts warming up, add a cup of the shredded cheese until melted
Stir stir stir until this starts to bubble and thicken a bit.
Turn off the heat, add  about half a cup of sour cream, and the rest of the green chillies.
Pour this on top of the enchiladas, Cover with leftover grated cheese.

Bake at 400 degrees for about 15minutes.

My kitchen was a total mess because I had to poach and shred the chicken, grate the cheese,  and make rice while getting everything else ready. Usually, I prepare this during my lunch break, or atleast try to prep whatever I can during lunch or the night before…

Anyway- So yesterday I decided to start eating TWO  toaster strudels for breakfast  instead of just one.

***Crickets***

<span style="font-size:28.0pt;line-height:115%;mso-bidi-font-family:
"Times New Roman"”>I know!
I’m pregnant and I should be eating something nutritious for breakfast…
BUT- you have to remember I’m pregnant– so it’s very very very hard for me to wake up early… So BAM!

So I ate the last two TStru’s yesterday and I had to quickly come up with some breakfast. I had some bolillo bread left over from this past weekend, and some leftover refried beans from Monday…

So there were no green spots on the bolillo bread, and no hairs or bugs in the beans and I decided to go old skool and make something my mom used to make us when we were kids.

First, you butter up half of the bolillo bread and leave it on the ‘comal’ or one of those little flat skillet pan things on low heat until it starts to brown and crisp up.

(The longer you leave it on the comal, the more crispier the bolillo gets, and that’s what you want.)

Once the bolillo is done, you heat up some refried beans, and sprinkle some shredded cheese on the top and microwave until the cheese melts.

Add a jalapeño slice or two, grab a cup of coffee and call it DESAYUNO  baby!

(a.k.a breakfast)

 

Anyway- til’ next time!

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