Sometimes I want to cook but I REALLY don’t have the patience to do so.
I absolutely love cooking, but I have to be in the right mood to do so. I wanted enchiladas for dinner, but I did some major grocery shopping after work and by the time I got home my motivation to preheat the oven was pretty lukewarm. But, in the spirit of putting to use some of the goodies I purchased, I tossed this rough-around-the-edges concoction into the oven and it ended up tasting great.
Lo’s Lazy ‘Ladas
3-4 cups shredded chicken
2 cups frozen corn
28 oz. can green chile enchilada sauce
6 oz. can large black olives, rough chop
4 oz. can diced green chiles
1 ½ cups grated cheddar
8 medium-sized tortillas, torn into strips
Here’s my layering system: Tortilla strips dipped in sauce. Goodies (chicken, corn, olives, chiles, cheese). Repeat. If baking with a 9-by-13-by-2-inch dish, you’ll end up with, going from bottom to top: tortillas, goodies, tortillas, goodies, tortillas, extra cheese, extra sauce.
A couple notes to consider…
First, I bought a rotisserie chicken at the store and removed all the meat when I got home. I ended up using about ¾ of the chicken meat in this dish.
Second, I used a packet of Mission Artisan Style Tortillas (flaxseed and blue corn blend) for this recipe. Straight-up corn tortillas would have given the dish a little more texture, but this is what I had in the fridge, so that’s what went into the dish. If you’re interested in trying these tortillas, print out this coupon first.
Thursday, September 29, 2011
Monday, September 5, 2011
Strawberries and bananas go together like peanut butter and jelly. These classic flavors taste great together when mixed up with some yogurt and milk.
1 ripe banana
2 cups strawberries
¾ cup plain lowfat yogurt
½ cup nonfat milk
Combine all ingredients in a blender. Blend until smooth.