Glutton for Gluten-Free

Good Food, Gluten Free

Am I lazy?

on February 27, 2012

Or just a good planner?

I’ve already breached the subject of my dislike for chopping veggies.  Well, I’m about to share more of my distaste for cooking-type activities in this post.  For someone who loves food so much, it seems like I don’t enjoy preparing it.  But I do!  I just wish I had a sous-chef.  🙂

The plan for dinner tonight was chicken enchiladas.  Not one to stray too far from my plan, I went ahead with the idea.  I did it even though I realized (a little too late), that I have another Mexican dish planned for tomorrow…and I’ve done nothing but prep spicy foods for days??  Oh well, go with the cravings right?

Gluten-Free Chicken Spinach Enchiladas

  • 1 c. chopped onions
  • 1/2 tsp. diced garlic
  • 3-4 chicken breasts cut into strips or chunks
  • 1/2 cup spinach (frozen or wilted)
  • 1 cup pico de gallo
  • 10 – 8″ corn tortillas
  • 1 – 12 oz. can low sodium V8
  • 1 tbsp. cayenne pepper
  • 1 tbsp. red pepper flakes
  • 1/2 tsp. black pepper
  • 3/4 cups sour cream (or greek yogurt)
  • 2 cups shredded cheese
  • 1 tsp. canola oil or can/spritzer of canola oil
  • salt and pepper to taste to season chicken

Into a skillet went about 1 cup of chopped onions along with 1/2 tsp. diced garlic (I used the organic jar kind).  You did not see me dice these onions on my veggie chopping day, you say?  No, I did not dice these onions on Friday! BUT I didn’t buy them either!  I actually diced a ton of white, red, and yellow onion a couple months ago and froze it for times such as this.  Yeah.  I know.  I’m strange…Just wait.  It gets weirder.

What in the world?

Chicken breasts cut into strips.  Like veggies, I try to get my protein prep taken care of before I need it.  (Ok. I confess I didn’t cut these strips, my mother totally cut them for me when she came to visit.  I’m a little chicken paranoid due to my fear of germs.  I do, however, prep the proteins prior to the work week.  Look at that alliteration…and I’m not even an English teacher!)

These strips were sliced and ready so I just had to grab them from the fridge.  The plan is so simple that Drew even starts dinner on nights I work late thanks to color coding.  I have white, polka dot, yellow, striped, and blue.  Each day gets a color that way there’s no chance that chicken “nuggets” can be confused with chicken “strips”.

Cook the chicken thoroughly in the skillet with the onion, garlic, and some salt and pepper.

Once cooked, add in some spinach!  I used 1/2 cup frozen organic spinach that I pre-thawed.

On top of the spinach I dropped 1 cup pico de gallo.  I used store bought, but I could have just as easily made my own.  That would require chopping veggies though…and we know how I feel about that.

Let everything cook up and when you’re done you  have this beautiful pan of enchilada filling, and if you’re anything like me a messy stovetop as well. 🙂

While the filling cools slightly, I prep the pan.  I use a 9″x13″ pan, and preheat my oven to 375 degrees.  You’ll also need between 10 and 14 – 8″ corn tortillas (the number depends on how full you want them), about 3/4 cup sour cream (if you like it) and also 2 cups shredded cheese.

First, I use a little canola oil to grease the pan:

Then per every enchilada I plan to wrap, I add 1 tbsp. of enchilada sauce to the bottom.  (In this case I was going to do 10 wraps, so 10 tbsp.)  My enchilada sauce is simple.  I heat 1 can low sodium-V8 along with 1 tbsp. cayenne pepper, 1 tbsp. red pepper flakes, and 1/2 tsp. black pepper.  I’m lazy, and I’d rather not start from scratch…

Spread it around.

Then prepare to roll some enchiladas!  I use 1 tbsp. sour cream, 2 tbsp. shredded cheese, and a scoop of the chicken mix in each corn tortilla.  Roll the two edges in and put the tortilla seam down into the pan.  I’m bad at this.  Pour the remaining sauce on top and do the same with the remaining cheese.

Yes.  We buy cheese in bulk.  Yes.  Only 2 people live in this household.

I said it tastes good.  I never said it would be pretty.  Bake covered for 30 minutes then uncovered for 30 more.

Ta-Da!!  Yeah, I know.  Still not pretty.  It is delicious, however. 🙂

Since I’m lazy organized, a second meal prep I got accomplished today was for tomorrow’s Mexican style shredded beef.  Full disclosure on the recipe later, but it starts with a flank steak (maybe 1.5 lbs?), some celery and carrots (precut from Friday), and ONION.  What?!?!  How did I forget to cut the dang onion for this??

My angry, onion-chopping-on-a-Monday face. (Ignore still-sickish-ness)

I added the onion, decided I was too angry to take a picture, dropped the flank steak into the pot and covered the veggies with some good old H2O.  Simmer until it will shred with a fork.  Save until tomorrow’s post.  Yeah.  I’m still mad about the onion.

So what’s the verdict?  Am I lazy?  I kind of think so…just a little.  But I’m okay with that!

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3 responses to “Am I lazy?

  1. Looks yummy! Love your enchilada sauce “recipe” 🙂 I started making my own when I forgot to buy some, but had a can of tomato paste in the pantry … And it turned out way better than anything store bought! Never crossed my mind to try v8, tho.

    Ps – hope you’re feeling better!

  2. Aimee says:

    I’m finally feeling 100%, thanks!

    Enchilada sauce from a can is always missing something, isn’t it? I like the my “recipe” isn’t really a recipe at all, but still tastes great!

  3. […] some tomatoes, red and green bell pepper, a scoop of jalapeno refried black beans, cheese from the giant bag (that is dwindling btw), and salsa. […]

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