QUICK WEEKNIGHT DINNER: CHICKEN ENCHILADA BOWL

One of my new goals this year was to cook more at home. It’s not easy for a full-time working mom to prepare home cooked meals after a long day at work. Up until now we were eating most nights at my parents house. After a couple years of this (yes, years LOL) I decided it was time to be an adult and make things happen in my own kitchen. Cooking used to be so therapeutic for me before kids, but with kids is a variation of a nightmare. Now that they’re a little older, they love helping out in the kitchen whenever possible. Regular enchiladas can be a bit time consuming to make, so I came up with a just-as-tasty version with one of my ultimate kitchen hacks.

Chicken enchilada bowls are just as tasty as the real thing and take a fraction of the time to prepare. Using quick, brown rice and other prepared ingredients, this meal can be on the table in less than 20 minutes! The biggest time saver in this meal is not having to chop our fresh ingredients. Pop and Cook has been a long time favorite in our home thanks to its fresh taste and ability to cut out a huge chunk of time. Pop and Cook takes garlic, cilantro, basil and ginger at their freshest and flash freezes them in the perfect little portions in order to maintain their taste and nutritive value. No more cutting boards, chopping, or stinky garlic fingers!

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