Remind me Again

I’ve had a week long hiatus from classes, so now I am doing my best to catch up on life’s moments. However, I have been struggling with MO-MEN-TIA {MO’men(t)SH(ē)A}. “A persistent disorder of the mental processes caused by one or more children marked by memory disorders, personality changes and impaired reasoning.” In other words, losing my memory, madness due to said loss of memory and slight insanity. The worst part, I can’t blame it all on the the kids, I am doing it all on my own. Age I suppose? Too many balls in the air, I am not the best at compartmentalizing. I’m not even sure what I was going to write today, I had an idea, sat down at my computer, and then I was asked what 9 x 30 was. So obviously, I had to stop and ask Siri. The next thing I knew, I was up and preparing tomorrow’s lunches, then I put the girls stuff in the wrong backpacks. Luckily they caught me before they were stuck in class with the wrong lunch. I find myself having to go upstairs multiple times because I forgot what I went up there for in the first place. And, last weekend, I even forgot to feed the girls breakfast. I just went ahead with my morning workout and then Kaili comes in and asks me when she could have breakfast, uh crap, breakfast… So just in case I forget, I have ribs in the oven and cookies to bake.

Before our cruise, we all {sans kids}went out to dinner to celebrate my mom and uncle Brian’s birthday.

I’d like to tell you what we had but I’m not sure anymore, I know there was dessert.

I also took two of the girls out for a lunch date in Bay Park. Kaili ordered fish and chips, which were so good, Averi ordered….wait for it….mac and cheese, which she didn’t like because she is an animal and doesn’t like anything. I had poke, always the poke.

I found this picture on my phone later that day.

I think my original plan was to tell you guys about a recipe. This is an old Cooking Light recipe that I couldn’t even find on their site anymore. I have the recipe printed out, old school style.

I’ll tell you what, I had this dish prepped and in the oven in about 20 minutes. The fact that it can feed a handful of people and/or make for leftovers, it’s a perfect weeknight meal.

Obviously over the years my culinary talent has improved and I have become one with the kitchen. Since this is an old recipe, I made changes to suit our palates. Originally the recipe called for reduced fat cheese…um no thanks. Instead I used half shredded pepper jack and half Mexican blend. I changed the type of beans, the cheese, the oil and even the tortillas. You do you! Let this recipe be a starting point and then go for it. It’s a casserole, it will be so good in the end, no matter what cheese or sour cream you prefer.

The chicken is the most time consuming part of this recipe. If you can grab a rotisserie, you’ll save yourself an hour.

Cooking Light’s Chicken Enchilada Casserole

1 tablespoon canola oil (or olive oil)

1 cup chopped fresh onion

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

1/4 teaspoon garlic salt

Pepper to taste

1 (15 ounce) can white Cannellini beans, rinsed and drained (black beans are just as good)

2 cups shredded skinless, boneless rotisserie chicken

1 cup thinly sliced green onions, divided

1/2 cup sliced ripe olives, divided

18 (6-inch) tortillas, divided (corn or flour)

Cooking spray

2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese, divided

1 cup 1% low-fat milk

1/2 cup chopped fresh cilantro

1 (16-ounce) jar salsa verde ( I used a medium spice level)

10 tablespoon sour cream, you can use light sour cream.

Cilantro sprigs, for garnish

Directions

Preheat oven to 350°

Grab your 13 x 9 inch baking dish and spray with cooking spray.

Heat your oil in a large nonstick skillet over medium heat. Add the onion; cook 3 minutes or until tender. Stir in cumin, chili powder, garlic salt, and pepper; cook a couple more minutes. Stir in the strained beans; cook 2 minutes. Add chicken, green onions and half of the olives, stir well, and then remove from heat.

Layer 6 tortillas on bottom Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. Repeat layers once. Top with remaining 6 tortillas.

*Note, these measurements are completely at your discretion.

Combine the milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350° for 35 minutes. Uncover, sprinkle with remaining cheese, remaining cup green onions, and the remaining olives.

Bake for 10 minutes or until the cheese is bubbly and you can’t wait any longer.

Serve with sour cream. Garnish with cilantro sprigs and your favorite hot sauce.

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