|amazing poster from the US Food Administration in 1914 (advice still totally applicable today, almost 100 years later!), reproduction available via etsy|
Hope you had a fantastic weekend! In between taking care of a sick baby, I did a lot of laundry and a whole lot of cooking. I made pumpkin bars for a funeral, banana muffins to use up the sad bananas on my counter (while I'm still holding out on the purchase of a new blender), applesauce to use up some neglected apples, and a double batch of delicious enchiladas (with more filling in the freezer for another day). Sunday dinner was a version of "let's pretend it's summer"- pulled pork sandwiches on homemade rolls, cole slaw, veggies and dip, and corn cut off the cob and bagged during last summer's bounty. I'm slowly making progress on things around the house, but a productive day in the kitchen makes me feel like a rockin' homemaker no matter the messes that abound. I doubled the roll recipe and the pork so I have another dinner ready and waiting in the freezer in addition to my extra pan of enchiladas, and that, my friends, is satisfaction.
I wanted to share my favorite enchilada recipe. During one of the dairy-free bouts I've been through with my boys I came across this version for red enchiladas instead of creamy green enchiladas that were already in my cookbook, and I haven't looked back. When I make dairy-free enchiladas, I just omit the cheese from half the filling and don't top that half of the pan with cheese (obvious, I'm sure, but thought I should clarify). The original recipe does not call for beans or the peppers or mushrooms, so you can omit those and increase the amount of chicken to 3 cups, but I liked adding the extra fiber and vegetables and no one seemed to notice the difference. I included my notes in the recipe in italics so you can see how I adapt it for my family. Enjoy!