I can’t believe my maternity leave is coming to an end. My four months is FLYING by! Not okay.
I mean, I have until the first of January, but that’s basically tomorrow.
Not that I wouldn’t go back. I need to go back. I know myself, I’m just a better mama (AND wife!) when I have a job to go to.
But when I think about our new routine, how am I PHYSICALLY suppose to get a baby, a toddler and myself ready and out the door before 8am?
Then be awake enough to have adult conversations ALL DAY LONG…
THEN somehow get everyone back home and have dinner on the table before bedtime?! Then bedtime… Then do it all over again??
I just don’t see how this isn’t going to be complete chaos. Or how many times I’m going to show up to work without mascara, my shirt on backwards or my hair dripping wet and on top of my head. It is going to be complete chaos, isn’t it? Awesome. Someone please hook me up to a coffee drip, STAT.
Because I’m a crazy person, I’ve already started making freezer meals.
And of course these are the first on my list!
We’ve being eating these enchiladas ever since I got my hands on this cookbook. WE CANNOT STOP.
Just last week I doubled the batch so I could put a hefty tray of these right into the freezer. I’m now thinking I should have done two…
This would also be a great dish to give to someone who might need a little extra support – new baby, care-taking, etc.
I love mexican food, period. I can eat it all day long and I SWEAR I’m not pregnant. Oh my god, could you even imagine?? Forget it, don’t imagine. Moving on.
These are a nice change from the traditional enchiladas. White beans and ground turkey, plus some vegetables, oh yeah sign me up!
This cookbook is awesome.
I’ve probably made at least a dozen recipes from it already. Some of my favorites so far – Roasted Cherry, Coconut & Quinoa Breakfast bowls. Breakfast cookies. Chewy Granola Bars. Sour Cream and Onion Popcorn. And an awesome Wedge Salad! There’s still so many bookmarks left on the recipes I’m waiting to try.
I’m so freaking proud of you, Jess! Such a kick ass cookbook. <insert high-five emoji>
Green Chili Turkey & White Bean Enchiladas
Recipe adapted (to be gluten-free) from Seriously Delish Cookbook
- 1 tablespoon extra-virgin olive oil
- 1/2 sweet yellow onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 teaspoon plus a pinch of salt
- 2 garlic cloves, minced
- 1 (4-ounce) can diced green chilies
- 1 pound lean ground turkey
- 1 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup low-sodium chicken stock
- 1 cup canned white beans, rinsed and drained
- 2 1/2 cups enchilada sauce
- 6 ounces Monterey Jack cheese, freshly grated
- 8-10 corn tortillas (she used whole wheat)
- 2 tablespoon chopped chives (optional)
Preheat oven to 350 degrees.
Heat a large skillet over medium heat and add olive oil. Add the onions and peppers with a pinch of salt and toss to coat. Cook, stirring for about 5 minutes. Add the garlic and green chilies. Stir and cook for 30 seconds.
Push the vegetables to the side of the skillet and add the ground turkey. Break it apart with a wooden spoon and cook it until the turkey is browned, 6-8 minutes. Add the cumin, paprika, chili powder, garlic powder, remaining 1/2 teaspoon salt, pepper, and chicken stock to the skillet. Stir well to mix the turkey and vegetables together and reduce the heat to low. Add in the white beans. Cook for another 1-2 minutes. Add 1/2 cup of the enchilada sauce to the skillet along with 2 ounces of the cheese and stir it together. Turn off the heat.
Pour 1/2 cup of the enchilada sauce into the bottom of a 9×13-inch baking dish and use a spoon to spread it evenly over the surface.
*If using corn tortillas – place in a small pan over medium heat. They need to be warmed slightly so they’ll “fold” without tearing.
Spoon about one-quarter of the turkey filling into each tortilla and roll them up tightly. Place them in the baking dish, seam side down. Once all of the tortillas have been filled and rolled, pour the remaining enchilada sauce over the top and brush it to cover every portion of the tortillas. Sprinkle the remaining cheese on top.
Bake the enchiladas until the cheese is golden and the sauce is bubbling, 30-35 minutes.
Optional – top with freshly chopped chives.
Serve and enjoy!