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Monday, June 27, 2016


So, losing pregnancy weight? Not my favourite thing. Especially the second time around. UGH. Things seem to be extra flappy, floppy and bumpy. (And don't even get me started on the hair loss! Holy guacamole.) The few things I've found to "work," and I use that term loosely:

1. Not eating after 7:00 p.m. (Though I continue to drink water--since I am nursing.)
2. Limiting my beverages to coffee, water, La Croix and an occasional small glass of wine. I've cut out my beloved Cokes. I still miss them.
3. Cooking at home versus eating out. Simply from a sodium standpoint. My body just feels swollen after take-out.

So, on that note, I wanted to share one of my family's favourite dinners: Gluten-Free Chicken Enchiladas. This is a personal recipe of mine that I'm quite proud of! ELC even made these over Memorial Day weekend for one of my brothers and his wife. I was honored! Of course, you could choose to use "gluten-full" tortillas, but I honestly love the Rudi's brand of GF tortillas and use them even when I know Little Leighton won't be eating them. These can have a bit of a spicy kick, so use discretion if little ones will be enjoying these, too.

I hope you'll try these soon!

TLC's GF Chicken Enchains

2 to 3 Chicken Breasts--chopped 
(I usually roast mine ahead of time in the oven--375 degrees for 30-35 minutes--with generous amounts of EVOO, salt and pepper.)
8 oz. container of Sour Cream (Don't use light--and I prefer the Daisy brand!)
2 jars of GF Salsa Verde (I the Frontera brand.)
1 small block of Monterrey Jack Cheese--grated
1 package (8 total) of Rudi's Tortillas (They can be found in the gluten-free freezer-section of your local grocery store, hopefully.)

Preheat oven to 400 degrees.

Grease a 9x13 pan with Coconut Pam.

Mix chopped chicken, sour cream, about 1/2 of a jar of salsa and roughly a 1/3 of the block of  grated cheese. Spoon mixture evenly into the 8 Rudi's tortillas. (I always place tortillas seam-side down so they stay put--they may "crack" a bit. Have no fear! Smush them all together closely!) Top with the remaining grated cheese and a full jar of salsa. (You'll have about a 1/2 jar left. Pour it into a bowl and dip some chips into it! I am currently loving the Late July brand  chips and recently found them at Target.)

Bake for 20ish minutes until cheese is melted and bubbly!