Busy, busy, busy
Things have been pretty rushed for me lately. I have started my own business, which is very time-consuming. I also have several projects I am involved in that also place demands on my time. Then I’ve been out of town more than usual, and that shakes up my routines. I’m sure all of you know the feeling, especially if you have kids. Sometimes there’s just a lot going on.
One thing that can easily go out the door in times like that is making a good, from-scratch dinners. Lately, I’ve been guilty of my fair share of fast food runs, shortcuts in the kitchen and even snacking throughout the evening instead of having a full and nutritious meal. But, like with many of you, my food habits don’t just affect me. I usually cook for my boyfriend Albert, so when I take the easy way out for dinner, then he does, too.
Bringing back love
I believe the way you eat dinner affects your relationships. Something about gathering around a meal that takes a little effort seems to stimulate more meaningful conversation than something pre-made. Lately, I’ve found support for this theory in my own relationship, so I decided to shape up. I made one of Albert’s favorite dinners, and we had a really good evening with more conversation and less Netflix. I could tell that he appreciated me putting effort into making a dish that he loves. Food really does bring people together. Try this Stealth Health meal with your loved ones and watch them open up!
Chicken cream cheese enchiladas
Makes 8 enchiladas
- 5 ounces cream cheese, room temperature
- 1/2 cup sour cream
- 15 ounces green enchilada sauce, divided
- 1 1/2 tablespoons Activz Mixed Veggie Powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 pound shredded chicken
- 2 cups cheddar cheese, divided
- 8 ounces corn
- 1 (4-ounce) can green chiles
- 1 small bunch green onions, sliced and divided
- 8 large flour tortillas
- Preheat the oven to 350°.
- In a medium bowl, mix together cream cheese, sour cream, half of the enchilada sauce, Activz Mixed Veggie Powder, chili powder and cumin until smooth. (I like cutting my cream cheese into squares before mixing.)
- After setting aside a handful of green onion for garnish, add chicken, half the cheese, corn, green chiles and the rest of the green onions; stir until evenly distributed. (If you are using frozen corn, you don’t need to thaw it.)
- Pour a little of the enchilada sauce on the bottom of a 9×13 glass pan.
- Divide mixture evenly between the tortillas, making a strip down the middle. Roll them up and place them in the pan.
- Pour remaining enchilada sauce over the tortillas and sprinkle with the rest of the cheese.
- Bake uncovered for 20 minutes.
- Sprinkle with remaining green onion before serving.