When you just need that “EASY” button!

I don’t know how often you get the same feeling, but lately (read: for the past year) I feel like the Schedule Devil finds out about my plans, waits until I feel like I am in control of my day/week/month, then throws his wrench at my plans… or at my head! Then it hits my head, that is when I get my migraines!

Sometimes, life gets so hectic, you desperately need to get your head above water to breathe, but something keeps pulling you down. That is when you need that easy button for everything in your life! Press “EASY” to take the dog out to do his business when you have only five minutes in the morning, or when you find out that Oxyclean did not really remove that stain on your shirt that you thought about wearing to a client meeting, or have to finish a presentation in a couple of hours. During those times, I wish I was out with a cold, with a blanket over my head, watching a Doris Day movie. And these types of days are definitely NOT for complicated meals, you know the from scratch kitchen adventures…

So I gave up on clenching my jaw and decided to be a “Betty” this past week. What is a Betty you ask? A couple of weeks ago, I was invited to a Pampered Chef party by my sister-in-law, Jennifer. The Pampered Chef lady asked us how we would describe ourselves and gave us three options: Betty (Crocker: you open cans, boxes and make it a meal), Rachel (Ray: try to be creative in the kitchen, make things from scratch – although she opens some cans in 30-minute meals-) or Wendy (as in Wendy’s: Take-outs, fast foods etc). I said I was 70% Rachel and 30% Betty (not sure why those numbers, I don’t have any statistical proof, just go with it!). Well, this past week I was 100% Betty according to the PC lady’s dictionary.  And there is nothing, nothing wrong with it!

The only hard thing I did for this dish was to chop cilantro (hard because: I absolutely, whole-heartedly do not like washing and snapping parsley and cilantro!) tomatoes and green onions. The rest involved opening cans and bags, mixing everything in a bowl. Then wrapping it up in a tortilla. And then cook it with mild enchilada sauce over it. You can spice up the filling if you want. And if you have some extra stuff for filling, you can decrease the amount of chicken and add black beans and/or corn if you like.

Then I gave myself permission to eat on the couch while watching Mad Men Season 1 to see what this show is about and why everyone is talking about it! Then, seeing the workplace in 60s and the place of women back then, and thanking to all the women who fought for our place in the “man’s world”… I am so glad it is a MUCH MUCH different place now.

I would like to raise my plate of Mexican Chicken Stuffed Tortilla to all women making it in a “Man’s Man’s World!”. You Go Girls!

Mexican Chicken Stuffed Tortilla

  • 12 oz.shredded or cut up chicken breast (I used 2-6 oz bags of Hormel Natural Choice Carved Chicken Breast)
  • 5 green onions (chopped)
  • 3 medium size tomatoes(diced after you take the juicy core out)
  • 2-7 oz cans of diced green chili
  • 1 1/2 cups of cilantro (chopped)
  • 1 tablespoon cumin
  • 1-1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 8-oz cream cheese
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 4 cups of shredded Mexican cheese ( I used 3 cups for the filling and 1 cup over the wraps)
  • 10-inch flour tortillas ( this recipe makes somewhere between 7-9 pieces, depends on how much you want to stuff the tortillas and how good you are at wrapping them.)
  • 1- 16 oz mild enchilada sauce

1. Mix the first 10 ingredients in a bowl.

2. Mix cream cheese with cumin, paprika and chili powder. You will use this cream cheese to spread a little bit on the tortilla before you put any of the filling in, and then dot with a teaspoon of cream cheese on top of the filling before you wrap everything.

3. On one tortilla, spread a little bit of cream cheese, put some shredded cheese, and put the filling in. Once you experiment with the first roll, you will know how much filling you can put. Then divide up that filling and see how many rolls, you can get out of it. I used probably little more than a 1/3 cup of filling and made 9 tortillas.

4. Dot the filling with 1 teaspoon of creamcheese mixture and fold, put it in a lightly greased  baking pan.

5. Once everything is in the pan, pour the enchilada sauce over it, and bake it in 350-degree oven for 30 min or until everything is headed thoroughly.

5. Put the remaining shredded cheese over it and bake another 5-10 min.

6. Garnish with cilantro and sour cream if you like.

4 Comments:

  1. by Jennifer McAliley
    7:23 am
    Oct 24, 2010

    Although I LOVE to cook (you know this), sometimes I think it would just be easier to be a Wendy. Sigh. I found my self nodding my head and saying “yep” a lot while reading this entry! These look great! I’ll have to try them!

  2. by Quay Po Cooks
    7:48 am
    Oct 24, 2010

    On hectic days when everything seems to throw a curve ball on you, I think you did the right thing making a simple yet delicious meal, relax, eating on the couch and watch TV:D

  3. by Ilke
    10:39 am
    Oct 24, 2010

    It is just not worth fighting it sometimes!
    We should be all three (B/R/W) and take it easy. :)

  4. by Karen
    3:37 pm
    Oct 26, 2010

    Good for you to take it easy! We all need to do that from time to time. Your stuffed tortillas look delicious…a very satisfying meal. And a bonus that it was so easy to do!

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