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Winner Winner Chicken Dinner

First the winner – congrats to Aubrey, the official winner of MPMK’s very first giveaway!  Enjoy your $35 CSN gift code and come back to let us know what you got.  Thank you to everyone who participated and made MPMK’s first giveaway such a success.


Now on to the chicken dinner.  Not one, but two, of my friends have welcomed beautiful baby boys into the world in the last 2 weeks.  So this weekend the hubs and I made a triple batch of our favorite freeze and eat food, Salsa Verde Enchiladas (one for each of our friends and one for us, of course).


This meal is super simple, freezes and travels great, and tastes REALLY good.  If you don’t happen to want 3 trays of enchiladas (don’t be so sure though, I’m telling you they are yummy) obviously just divide the ingredients by 3.  Don’t be too worried about proportions, you really can’t go wrong with this one.


6 Anaheim chiles
6 – 7 chicken breasts
1 1/3 large blocks of Monteray Jack cheese (~ 2 2/3 lb total)
18 oz sour cream
Two 24 oz jars of salsa verde
21 – 24 tortillas

Step 1: Roast about 6 Anaheim chiles in the oven.  Lay your chiles on a sheet of foil and turn your oven’s broiler on high.  Set your timer to check the peppers every 5 minutes or so and flip them when one side is good and charred.  When both sides are charred take them out.
Put the peppers in a bowl covered with a dish towel and let them rest for 15 – 20 minutes.  Once the chiles are cool, peel off the charred skin and remove the seeds.  Roughly chop them and set aside.

Step 2: Grill the chicken.  Just throw 6 – 7 chicken breasts on the grill and cook ’till they look like above.  Have I made you hungry yet?  Click through for the rest of the recipe.

Step 3: Grind the chicken in a food processor.  You want the finished product to look like the picture above.
Step 4: Shred a lot of cheese.  The more cheese the better (of course) so feel free to use as much as you like.  For 3 pans we used about 1 1/3 bricks of Monteray Jack.
Step 5: Mix everything together.  To make the filling, simply mix together the chicken, chiles, and cheese with the sour cream and 1 1/2 jars of of salsa verde.  Make sure to reserve a little of the cheese for the top.
Step 6: Roll the enchiladas.  Start by pouring some of the remaining salsa verde into the bottom of the pan.  Then fill each tortilla with the filling, roll, and line up in the pan.  Lastly, top with the remaining salsa verde.


Step 7: Transport or cook.  If you’re bringing this dish to a friend, top the rolled enchiladas with a little more cheese and cover with foil.  We delivered ours with instructions on top along with blue corn tortilla chips and salsa.
If you’re ready to eat, put them in the oven at 350 degrees for 25 minutes.  Take them out, cover with cheese, and cook for an additional 5 minutes.  Get out the placemats for the kids and margaritas for the adults.  Serve with chips and salsa and Mexican rice.


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{ 10 comments… read them below or add one }

Destri {The Mother Huddle} January 17, 2011 at 11:42 am

You had me at poblano peppers :) Sounds delicious, booking marking for later!


coolkids January 17, 2011 at 3:08 pm

mmm sounds great! I have a fun giveaway today! stop by. thecoolkidsblog.com


Suzanne January 17, 2011 at 9:13 pm

Looks delicious! Question – if you freeze this, do you need to defrost before baking? If baking from frozen, do you know appx how long and at what temp? Thanks!


Steph at ModernParentsMessyKids.com January 17, 2011 at 9:45 pm

Suzanne – I always defrost before baking. Since the chicken is already cooked, it’s just a matter of heating it through so you probably could cook from fozen. You might just need to experiment a little. Good luck and enjoy.


Stacy January 17, 2011 at 10:38 pm

Yummy!! I am so copying this recipe for all of the new mommas in my life. Thanks for sharing!!


Anonymous January 21, 2011 at 3:19 pm

I’m sorry, I have to tell you, but the ones on the photo are NOT poblano peppers


Steph at ModernParentsMessyKids.com January 21, 2011 at 5:04 pm

This comment has been removed by the author.


Steph at ModernParentsMessyKids.com January 21, 2011 at 5:21 pm

Anonymous – you are right, thanks for pointing out my mistake!

The peppers are actually Anaheim chiles.

Can I make a confession? My husband is actually the chef in the family. He found/adapted this recipe a long time ago and he’s the one that did the grocery shopping and most of the cooking this time around so I could take pics (thanks hon).

Anyway, apparently he doesn’t know his peppers/chiles either (’cause he always calls them pablanos when he makes this) – but he sure can cook with them :)

FYI – My friend made the recipe a few days ago with the pablano peppers and she said they definitely had a little kick.


the.mrs March 9, 2011 at 4:42 am

Looks yummy! Are the tortillas flour or corn? Just wondering!


Steph at ModernParentsMessyKids.com March 9, 2011 at 4:55 am

the.mrs – I used flour, hope that helps!


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