Yummy Winter Meal Prep

So this just happened. Our “living-at-home-soon-to-be-married adult son,” Kai, totally earned his keep the other day. I think the Millennials call this “meal prep,” but whatever you call it, I’m loving it. And we’re not talking McDonald’s here. All in one day, during another cold Kansas City weekend, Chef Kai cranked out a giant Crockpot full of soul-warming chili AND a melty, golden, mouth-watering Pyrex-filled pile of chicken enchiladas. He even shared his work with dear old dad.

The empty nest is a bit wonky at the moment as Lailan has been in Hawaii for an indeterminate amount of time to be with her rapidly declining, 93-year-old mother. So, with her out of town, I find myself staring at the pantry wondering what I can do with various cans of corn, beans, tomato paste, olive oil and other basics.  So, perhaps you can appreciate my complete and utter joy when Kai steps up and knocks out the chili and enchiladas!  If you’re interested, here’s an untouched photo of the enchiladas and the simple recipe below.  Enjoy!

SOUR CREAM CHICKEN ENCHILADAS

Prep Time:   10 minutes                                                                                                Cook Time:   20 minutes                                                                                                Total Time:   30 minutes

INGREDIENTS

• 1 lb chicken, boneless/skinless, diced
• 1 onion, chopped
• 1 tbsp vegetable oil
• 8-10 flour tortillas
• 1-1/2 cups Mexican cheese, shredded
• 1/4 C butter
• 15 oz. chicken broth
• 1 C sour cream (or greek yogurt – yes!)
• 4 oz. green chiles
• Optional: add some spinach (always Lailan’s idea). I say chop of some jalepeno and throw that in.

INSTRUCTIONS

1. In a medium skillet, cook chicken and onion in the vegetable oil until chicken is cooked though and onion is tender. * Add 1 tbsp taco seasoning for added flavor!
2. Divide chicken evenly between the tortillas.
3. Place 1-2 tbsp cheese on top of chicken in each tortilla. Roll tortilla closed and place seam side down in a greased 9×13 baking dish.
4. In medium skillet, melt butter.
5. Add in flour to create a roux. Kai says “it’s like gravy.” Allow to cook about 2 minutes.
6. Slowly add in chicken broth and heat until bubbly and thickened.
7. Remove from heat and stir in sour cream (or yogurt) and chilis. Pour sauce evenly over tortillas.
8. Sprinkle remaining cheese on top of sauce.
9. Bake in preheated oven (400) for about 20 minutes, or until bubbly.