Getting By

"Getting by" might seem like the mantra of under-achievers everywhere, but when I use the phrase I mean doing your very best to handle/juggle everything life may hand you. For some it's raising kids while working, for me it's school and everything in between, and for others it's the daunting combination of work, school, and kids. Whatever the circumstances are, sometimes just "getting by" or surviving the day is quite a feat and, in my opinion, not possible without the support of friends and family. My parents, sister, and fiancé have all been my biggest pillars of support but my friends are the daily, even hourly providers of comradery and encouragement. Living alone underscores the importance of friends even more-- especially when it comes to the kitchen. Cooking for one is no fun (and since that rhymed, it's probably worth becoming an official "saying"). I'm ashamed to think about the once beautiful bell peppers, plump mushrooms, crisp kale, and nutrient-packed sweet potatoes I've thrown out...Not to mention the food I prepared, got sick of, and left "to mature" a few weeks in the fridge. I've had to learn the hard way that cooking and eating one's food alone is simply a recipe for disaster and waste. Once I started cooking for and with my friends and exchanging dishes, things became much more manageable. The social aspect of eating and cooking is practically imprinted in our DNA and done solo they can become yet another monotonous chore. Today, I'm sharing a recipe for Chicken Enchiladas that I make to share with friends. The flavors are best the next day, and it makes a great lunch you can heat up at work or school. Bonus points: it's great on your wallet at under $20 for the whole meal or less than $2.00 a serving. Whether it's cooking, motivating myself to get to the gym, or studying for hours on end, I get by with a little a lot of help from my friends.

p.s. Don't let the length of this recipe fool you. I made these again last night and timed myself: from start to finish, it took 30 minutes.

KiwiConfections Enchiladas

Serves 8-10

1 Tablespoon Olive Oil

2 Cups sliced white mushrooms

6 Cups raw baby spinach

½ Cup finely chopped onion

3 Tablespoons chili powder

4 Tablespoons corn starch

1 teaspoon cocoa powder

½ teaspoon garlic powder

1 teaspoon oregano

3 Cups Organic, Low Sodium Chicken Broth

1 (8 oz) Can Low Sodium Tomato Sauce

1 pound cooked chicken, shredded

2 Cup reduced fat “Mexican Blend” cheese

Directions

1. Drizzle olive oil in a large saucepan or wok and heat over medium heat. Add mushrooms and onion to the pan. After allowing the onions and mushrooms to cook for about 1 minute, add the baby spinach to the saucepan. Sautee the vegetable until the spinach starts to soften. Remove the saucepan from the heat and allow the vegetables to cool down.
2. Pour the cooked vegetables into a colander and allow the excess water to drain while you make the enchilada sauce.
3. Combine all dry ingredients in a small bowl
4. Stirring constantly, add enough chicken broth to create a thin paste. Pour into saucepan and add the rest of the chicken broth.
5. Cook over medium heat, stirring constantly, until the sauce thickens.
6. Stir in Tomato Sauce
7. Pour half of the enchilada sauce into a heat safe bowl
8. Add the cooked chicken to the remaining half of the enchilada sauce and stir.
9. Pre-heat your oven to 400°F.
10. Heat corn tortillas in a pan or heat them up in the microwave with a wet paper towel on top.
11. Fill each warm tortilla with a mixture of chicken, mushrooms/spinach/onion, and cheese.
12. Roll the tortilla up and place it seam down in a baking dish.
13. Repeat this until your casserole dish is full.
14. Spoon enchilada sauce on top of the enchiladas and sprinkle remaining cheese on top.
15. Bake the enchiladas for 20 minutes.
16. Serve and Enjoy
    

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