July 6, 2010
"Why don't you come over for dinner with the kids tonight"! In my seemingly never ending attempt to always make Kenya and Chloe's dinner times fun, those words fly out of my mouth to my mom friends on a weekly basis. And, without fail, moments after asking I think to myself, "Who am I kidding? When am I going to have time to prepare dinner for 4 kids and 4 adults when I've already got a crazy day of work ahead of me?" As a result of my big mouth and boundless optimism, I've been forced to become the (self-proclaimed) queen of doubling recipes and freezing them for these types of occasions. And these enchiladas are a perfect candidate for doing just that. No matter if you're cooking for 2 or 12, there's nothing easier then pulling these out of the icebox, popping them into the oven and, 30 minutes later, enjoying warm tortillas filled with chicken, veggies and tons of gooey cheese.
At my last impromptu kids dinner, we were all sitting around, chowing down on this Mexican treat, and a mom friend leaned in to me to say, "I can't believe you had the time to make these!" When it's really that easy, why not have friends over every night?!