The whole enchilada

My daughter loves to dip. I’m not talking about skinny dipping, though she certainly loves to run around in the buff (“I’m naked baby!!!!” she squeals as she streaks through the living room.) No, like most toddlers, she loves to dip her food, whether in ranch dressing or ketchup or maple syrup.  I wouldn’t think green beans would taste good dipped in ketchup, but I can’t say I’ve tried it lately.

This afternoon, I made chicken enchiladas (recipe below!). As I spooned a dollop of sour cream on mine, Eve asked for some “butter,” too.  I put a tiny bit on her cut-up tortillas, chicken, black beans and corn, and turned back to my plate. Moments later she asked for more “dip.” I put another dot on, watching her this time. She carefully took her finger and scooped up the sour cream, managing to avoid any other form of nutrition on her plate. Again, she asked for more. This time, I stirred it into her food. She picked up a bite of tortilla, licked the white stuff off and put it back down.

Yep, she asked for more.

I told her she had to eat some actual food before she could have any more dip. I know toddlers’ finicky palates can limit their food horizons, but I don’t think I’m expecting too much by asking her to eat more than condiments.

Besides, the enchiladas were really good! It’s a recipe a former co-worker shared (I think it may be from the back of an enchilada sauce can). Eve did eventually eat some of it, and some of the lettuce I served with the main dish:

Chicken and Bean Enchiladas
2 cups cooked chicken (shredded or sliced)
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 (15 ounce) can diced tomatoes
1 (29 ounce) can of enchilada sauce
3 teaspoons cumin, divided
6 to 8 8-inch tortillas
1 (8 ounce) package of shredded cheese
Chopped jalapeño peppers, to taste (optional)
Sour cream, for garnish

Combine 2 teaspoons cumin, chicken, beans, corn, tomato and jalapeños (if using) with about three-fourths of sauce. Place equal amount in tortillas, sprinkle each with cheese, roll up and place in 9- by 13-inch baking dish (spray dish with non-stick cooking spray first). Mix remaining sauce with 1 teaspoon cumin and pour over rolled tortillas. Sprinkle with cheese and bake 20 to 25 minutes at 375 degrees. Top with sour cream.

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