Let’s talk about baby meals. And how good they are. And the variety of food you get to eat without having to step into the kitchen. Or smell it all day. Yup! I plan to get those in exactly 7 months and 3 weeks. Haha. Oh but what I was really gonna say is, I was able to indulge on Janelle’s leftover baby meals when I went to visit little Chloe. They were treated swell. One day, I woke up feeling quite queasy and couldn’t stomach breakfast (I’ll spare the details!) so by the time lunch came around at Janelle, I felt like I could eat a cow. Sharon Waldner had brought her a meal the night before and thank God! There were leftovers. I could talk to you a long time about how delicious those Enchiladas were. Some of the best I’ve ever had. I loved the cheesy white sauce versus the red sauce that normally comes with enchiladas. They were so good that when I told some ladies about them at the hockey game that evening, they instantly guessed that I was pregnant. I didn’t think it very unusual for me to talk about good food but they said I was drooling (please don’t believe that!).
Most of you have probably seen this picture by now, but this may explain some of my recent (blog) silence. Pregnancy and cooking just don’t even sound right in the same sentence.
In all of my short life, I’ve never experienced such a distaste for cooking. I wasn’t very sick with Declan but this time around is completely different. I’m so grateful for such a patient man that takes such good care of me and tucks me right back into bed on sick mornings and a few minutes later I hear him eating a bowl of cold cereal. I promise I try not to take advantage of his goodwill…. because there are other mornings (like today!) that I wake up feeling ready to meet the day.
The only thing that hasn’t changed from my pregnancy with Declan to this one, is my cravings! All I want is crunchy potato chips, salty french fries, and loaded baked potatoes. Goodness! How awful is that? And the cravings are really strong. Oh, and I hate salad right now. Or anything else healthy and green. I just can’t stand it. I’m hoping that changes soon.
The only plus to craving salty, is I really could care less right now about sweet things. With the exception of the delicious THM cheesecake I had at Naomi’s tea party the other day. That was good. I could eat some right now. And I’ll take fries with that order too!
I needed to satisfy a pregnancy craving so I recreated Sharon’s delicious enchiladas. If you like cheesy, smothered things, then you will love these. Sharon is known in these parts for her good, finger-licking, thumb-sucking cooking that’s good to the last drop.
White Chicken Enchiladas
- 10 (8 in.) Flour Tortillas
- White Sauce:
- 1 1/2 cups milk
- 8 oz cream cheese
- 4 tbsp butter
- 2 cups Mexican melting cheese (or mozzarella)
- 3/4 cup sour cream
- salt to taste
- In small saucepan, whisk milk, cream cheese, and butter. Cook over medium heat until smooth. Add cheese, whisk until melted. Remove from heat. Add sour cream and salt. Set aside.
- Chicken Filling Mixture:
- 5 cups cooked chicken pieces
- 1 cup onion, chopped
- 1 cup bell peppers, chopped
- 1 cup chicken broth
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp crushed garlic or garlic powder
- 1 tsp parsley flakes
- salt/pepper to taste
- In skillet, fry onion and pepper pieces until almost tender. (If you need to cook chicken go ahead and do that now)
- Add broth to onion and peppers, also add chicken pieces, seasonings, and 1/2 cup white sauce. Mix until combined.
- Preheat oven to 350º.
- Prepare 2 9×13 pans by spreading 1/4 cup sauce in each pan. Fill each tortilla with 2/3 cup meat mixture. Roll up and place in baking dish.
- Cover with white sauce and additional shredded cheese.
- Bake uncovered, in preheated oven for 20-25 minutes or until cheese is melted.
- Serve immediately with rice and beans, or fried rice, and salad.