So, this weekend..well let me honest and say the weekend started on Thursday because my husband was home. This extended weekend was an epic fail food wise. It is so hard for me to stay on track when everyone is home! I am looking forward to the boys starting school so I can focus on getting our food where it should be. Treats, fast food, restaurants ect.. It was all here over the last few days. It was a gluten FEST I tell you filled with frankenfood galore. *sigh* Okay. It’s Monday. Darn you monday! My monday already has the seeds of failure but it doesn’t have to win. Right? Darn right! So, I will move on from the fact that I went to the German Bread Bakery and had a pretzel bun. And that I bought a german apple pie slice to eat later with my coffee. I will focus on what I did right! I went to Whole Foods in search of kosher beef gelatin that I don’t have to order off Amazon. Looks like Amazon it is! I bought grass fed milk for my boys. Chicken necks and marrow bones to make bone broth. On a side note I am going to have to head to Chinatown and see if I can find some ox tails and soup bones for cheaper than I can get them at Whole Foods. I made chicken with green chiles, zucchini and tomatoes for enchiladas later. I made soup with the leftovers that the boys and I are having for lunch. I am starting buy ingredients that don’t have added chemicals or sugars but I am also using up what I have in my pantry. I can’t just go buy all new stuff.
Even though I fell off the bus over the weekend there is nothing stopping me from hopping right back on so that’s what I did! Anyone with little kids that remembers the Doodlebops? ” Get on the bus!” Hey! I feel better already. Happy Monday!
Super Easy Chicken Enchiladas/ Chicken Enchilada Soup
Preheat oven to 375 degrees and spray a 9×13 baking dish with Pam or otherwise grease the pan.
2 pounds boneless skinless chicken
2 cans diced fire roasted tomatoes
1 can diced green chiles
2 tsp garlic
1 onion diced
salt and pepper to taste
2 thinly sliced zuchini
1 package gluten free tortillas ( I used Rudi’s Spinach tortillas )
4 cans enchilada sauce
2 tablespoons taco seasoning
1 cup shredded cheddar
1 diced avocado
Some sliced green onion for garnish
Sour cream ( optional)
I poached the chicken with the tomatoes, chiles, onion and garlic. Let it cool over night so the fat would harden on the top and I could scrape it off. Then I thinly sliced the zucchini on my mandolin. Watch out for your fingers! Roll some of the chicken mixture and the zucchini into a tortilla and tuck them into the baking pan. Once the pan is full , mine held 10 rolls, pour on 3 of the 4 cans of enchilada sauce until the rolls are covered. Bake for about 20 min. When the rolls are just about done scattered the shredded cheese over the top and pour on the last can of sauce. Bake an additional 10 min until the sauce and cheese are all melty and bubbly. Serve with diced avocado, green onions and sour cream!
There should be left over zucchini and chicken in a soupy base. I added more chicken bone broth and the zucchini to the chicken and made soup! I love how chicken stretches!