Here’s the deal. I’m a dipper.
Put a dip in front of me with some sort of chips and I’ll be all over it. Onion dip, yogurt dip, guacamole, hummus, queso dip. Whatever, it doesn’t matter if I can scoop something onto a chip, a vegetable, bread, my spoon. . .anything I’m happy.
I’d make a meal out of dips if I could.
Lucky for me La Terra Fina asked if I was interested in trying out their new line of traditional and Greek yogurt dips. Of course I said yes and after digging into these delicious, fresh, gluten-free, all-natural dips, I made a meal out of it.
Next to eating all the dips, cooking up a feast of Mexican food might be my next favorite thing to do. However I usually stick with a few easy dishes to make at home that work with my busy schedule. Between work, exercising, blog work and now getting a bakery up and running my time is extremely limited. Gone are the days where I’m willing to spend an hour or more on dinner during the week. I want something quick but also nutritious and delicious and while I’m not always willing to take a shortcut, for a chance to enjoy enchiladas after a long day I am all for it.
The other thing about me is that I’m a label reader, I will pick up an unfamiliar product at the grocery store and scrutinize what is on that label, if I can’t pronounce an ingredient or if there are preservatives or “natural flavors” it’s out of my cart. Totally not the case with La Terra Fina, so it got the Girl In The Little Red Kitchen stamp of approval for weeknight dinner shortcut to saucing up my enchiladas.
A couple of notes to speed the cooking process up – you can really use any type of chicken that you like. In the recipe I suggest using and poaching skinless boneless chicken thighs. They have the most flavor and they cook up quickly. This can also be made in advance. If you don’t care for dark meat, go ahead and use chicken breasts, it’ll just take a little longer to poach. Alternatively, you can use a rotisserie chicken or any other leftover roasted chicken you may have cooked at home.
For the green salsa, bottled is fine but this is another one of those recipes that is tastier homemade and can be cooked ahead of time. I recommend this recipe from Simply Recipes.
Other Mexican meals that you might enjoy: