Enchilada Express

Hacking Your Way to Homemade Bliss

My season of heavy travel begins this week. I’ve been able to luxuriate at home for the past few weeks and it’s been great, in fact, I’ve managed to maintain a consistent workout routine, eat well and even have time to redecorate my home a bit. Oh, the joys of a regular schedule!

Having a little more time on my hands, I’ve been experimenting with some time saving meals and meal prep ideas in my kitchen. Things that I either can cook ahead and freeze, or meals that are healthy, filling, and delicious but can be whipped up on a whim. Time and money savers!

My friend Erica and I were talking about kitchen creativity and how some of the best meals actually don’t need very many expensive ingredients or fussy steps and can be lurking at the tip of your nose.

What is your favorite no-fuss recipe that is simple and delicious?

I had bookmarked one of my cookbooks with a sticky note on a recipe for Enchiladas Suizas which is a creamy green sauced chicken enchilada dish that originally comes from Mexico City and translates to “Swiss Enchiladas” because of the use of dairy in the recipe. The ingredients include tomatillos, cilantro, sour cream, chiles, garlic and shredded chicken wrapped up in corn tortillas. After weeks of itching to make the original recipe, I asked myself, “I wonder if I can “hack” this?”

Trusting my instinct, I stepped into my kitchen and immediately pulled out a jar of my favorite Trader Joe’s salsa, their Salsa Verde. I looked on the back to check out the ingredients and low and behold….the list included: tomatillos, garlic, onions, chiles, salt and spices. Boom. Instant inspiration!  There was no sour cream in the fridge, but I always have Greek yogurt (which I tend to like better than sour cream anyway) and I always keep a bunch of cilantro in my crisper bin because it’s by far my favorite herb on the planet.

just keep this in your pantry at all times, it slaps.

I poached a couple of chicken breasts that took no time at all, shredded them up and seasoned them and threw together this recipe in about 30 mins. Let me tell you…it slaps. John was making all the ooh’s and mmm’s while he ate these enchiladas and was even happier that there wasn’t a huge pile of dishes left behind to clean. My enchilada craving was pleasantly satisfied and now I have a go-to meal that is great with a simple salad on the side or even better, with rice and beans.

I think you should make this. It’s packed with protein, satisfying and beyond easy to assemble. If you’re REALLY feeling lazy, buy a rotisserie chicken and use that. Life doesn’t have to be hard, neither does cooking. Until next time friends!

Shortcut Enchilada Suizas

Makes 6-8 enchiladas

Ingredients:

• 2 boneless, skinless, chicken breasts, cut in halves