Almost every morning I get to wake up to snuggles with my Bug. It's my favorite part of the morning. He makes my life infinitly better. Today we got to buy a Teansformers Dino Bot because he is now officially potty trained. It's one large step towards being grown up and independent. I'm excited, happy, and proud of him. I'm also kind of sad that he's growing up. This is a big milestone for him. One day I won't be getting morning cuddles anymore and that will be super sad. For now I'll be grateful and relish the moments in between wake and sleep when I can hold my baby boy tightly. It's the best part of waking up.
Chicken Verde Enchiladas
How do you shred chicken superfast? Insert two forks into the meat while it's still warm. Then pull apart to shred.
(400 calories)
Makes 4 servings (serving size: 2 enchiladas)
- 3/4 cup prechopped onion
- 3/4 cup unsalted chicken stock
- 1/2 cup salsa verde
- 1/3 cup finely chopped cilantro stems
- 2 tablespoons sliced pickled jalapeño pepper
- 5 teaspoons all-purpose flour
- 1/2 teaspoon ground cumin
- 2 garlic cloves, thinly sliced
- 8 ounces shredded skinless, boneless rotisserie chicken breast (about 2 cups)
- 3/4 cup chopped tomato
- 3 tablespoons reduced-fat sour cream
- 1 ripe peeled avocado, coarsely mashed
- 8 (6-inch) corn tortillas
- 4 ounces reduced-fat sharp cheddar cheese, shaved
- 2 tablespoons cilantro leaves
- 1. Place oven rack in lower third of oven, and preheat broiler to high.
- 2. Combine first 8 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 4 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat. Stir in tomato, sour cream, and avocado.
- 3. Stack tortillas; wrap stack in damp paper towels, and microwave at HIGH for 45 seconds. Spoon 1 cup chicken mixture into an 11 x 7-inch glass or ceramic baking dish. Spoon 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish. Top with cheese. Broil 3 minutes or until cheese melts. Sprinkle with cilantro leaves.
- CALORIES 400
- SERVING SIZE 4 servings (serving size: 2 enchiladas)
- CARBOHYDRATE33.0g
- CHOLESTEROL 75.0mg
- FIBER7.0g
- PROTEIN 29.0g
- SODIUM620.0mg
- FAT 18.0g
- SATURATED FAT6.5g
- MONOUNSATURATED FAT7.9g
- POLYUNSATURATED FAT2.0g
- CALCIUM 267.0mg
- IRON 1.0mg