Pregnancy, like any major life event, has a steep learning curve. You can’t really prepare, because you don’t know how things are going to be for you, but at the same time, you can learn about the range of things you can expect and know what resources are available once you run into trouble.
Enchiladas are a labor of love, so I keep coming up with lazy methods for getting the same flavors and textures.
About two months into my pregnancy, my older brother D said “you’re so lucky you’re doing this in school, it’s way easier.” He wasn’t wrong.
This is a recipe most easily prepared with two people, although my mom made these weekly by herself (I watched, unhelpfully). It produces a lot of dishes, but these cutlets are fantastic cold, on a sandwich, or chopped up in any dish you would want to have chicken in. So, it’s a good opportunity to make a ton and eat them throughout the week. Read More