Delivering Delicious this Mother’s Day with a Chicken Enchilada recipe

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Delivering Delicious this Mother’s Day

This Mother’s Day I wanted to share a delicious and nutritious recipe to give to a mother who has just delivered. As a mother of two young children, I know how difficult it can be to put food on the table while you are still recovering especially with visitors popping in to welcome the new addition to the family. That’s why I always try to bring a good nosh whenever I get an opportunity to visit a new baby. This is a recipe from my book, The Ultimate New Mom’s Cookbook, which I created after having my son and finished a week before delivering my daughter. Parenting is hard enough, so a huge passion of mine was to make the entire culinary process from pregnancy through the toddler years so much simpler and more enjoyable.

Freezer Friendly Chicken Chile Enchiladas

Makes 10 Enchiladas

My mom made me this recipe on her visit after I gave birth. It was such a gratifying meal: chicken, rice and just enough spice. We loved it so much that on subsequent visits she would always leave an extra batch in the freezer, the way only a mom can.

Simple Enchilada Sauce:

2 cups green salsa

½ cup chicken stock

Ingredients:

2 cups cooked jasmine rice

2 cups cooked and finely diced chicken

1 teaspoon cumin

1 (4.25 oz.) can of diced green chiles

1 cup diced scallions (4 scallions)

1 cup cilantro leaves, chopped

3 cups grated cheddar cheese, divided

10 medium size flour tortillas (6 inches in diameter each)

Avocado, cilantro, jalapeno and sour cream as garnish (optional)

Preheat the oven to 375F. In a medium bowl, mix green salsa and chicken stock and set aside for your enchilada sauce.

In a large bowl mix rice, chicken, cumin, chiles, scallions, cilantro and 1 cup of the grated cheddar. Top with ¾ cup of enchilada sauce and mix well.

Add ½ cup of enchilada sauce each to two 9×9 inch baking dishes and spread evenly. Next begin to fill tortillas. Fill each tortilla with ½ cup of rice and chicken mixture. Lay rolled tortillas in a tight row with the seam down in your first baking dish. Repeat until all tortillas are filled.

Divide remaining enchilada sauce between two baking dishes making sure to spread over the top and sides of every tortilla. Top each baking dish with 1 cup of grated cheese, spreading evenly. Freeze one pan of enchiladas for later and bake off the other for dinner. Bake for 30 minutes and cool for 10. Garnish to taste with avocado, cilantro, jalapeno and sour cream.