I’ve slowly started to come around to Mexican food. It’s not that I don’t like it, because I do (I mean, who doesn’t love a culture of food that makes it acceptable to devour a big bowl of melted cheese!?), however I’ve always stuck with plain tacos. Though, when getting ready to have my sweet baby boy I wanted to prepare a few meals the last few months that I could freeze for when I knew I’d be too busy cuddling to cook. I did make up some precooked Taco meat, but I also knew I wanted some more substantial foods as well. With Cinco de Mayo around the corner last year I decided to “be adventurous” and step outside of my Mexican comfort realm. While looking through some of my favorite blogs, and poking around on FoodGawker , I found these delicious looking chicken enchiladas. What I loved about the recipe is that they seemed like an easy way to recreate a Mexican restaurant staple. Easy, yes – quick, no! I am glad I didn’t try making them for the first time AFTER Tyler was
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