Welcome back to my kitchen!

I’ve always enjoyed spicy food and heated conversation. I’ve struggled to find the championship substitute for tortillas for over six months. I’ve tried making them out of cheese, almond flour and even baked cheese wraps to epic fails.

But, I never gave up. Never gave up hope. Just like in life, always opening up new doors, facing new challenges and meeting all of life’s adventures with peppery seasoned tanginess. This week, someone asked me “What has been your hardest challenge in life to overcome?” Well, it certainly isn’t trying to find a substitute for tortilla shells and feeling sorry for myself that I can no longer scarf down a plate of nachos.

That question made me think—repeatedly since she asked it—what would be your biggest challenge you have overcome. We all see the world differently—our victories, our defeats, our wins, and our challenges.

Perseverance is my main blood line. It’s what I do—and used throughout my life—so far and hopefully, always. It’s what you need to do, too.
As simple as this sounds—as little as this sounds to compare to real life challenges—I persevered and found a way to make modified chicken enchiladas that are snappy, pungent and satisfying.

We’re on a roll. Life is sweet.

All this made with LOVE!
Jayne (aka The No Sugar Baker!)

The No Sugar Baker’s Chicken Enchiladas!

Ingredients:

2 Skinless Chicken Breasts
1 Can of Cream of Chicken Soup
1 C. Sour Cream
2 Cs. Chopped Mixed Fresh Peppers
2 C. Shredded Mexican Cheese
4 Egg Wraps (Found in Deli Section)

Easy Directions:

In large frying pan/skillet, cut and cook chicken. Drain any excess fat. In small bowl, combine soup and sour cream. When chicken is cooked, add two large spoonfulls of soup mixture to chicken, add in all peppers and combine. In 8×8 baking pan, spread just enough of the soup mixture to lightly coat the bottom of the pan. Now, carefully (they are very thin) take one egg wrap and spread a layer of cheese, then add a generous ¼ c of the chicken/soup mixture, top with some more cheese. Fold it like a tortilla and place in pan. Do with the remaining egg wraps. Top all folded egg wraps with remaining soup mixture and generous amount of shredded cheese. Bake at 375 for 20-25 minutes. Let sit for 5 minutes—enjoy!!

Print Friendly, PDF & Email