Mistake #4 and Enchiladas

To begin, this is a continuation of “Stalking for Cheesecake,” where I said I would eventually tell mistake #4.

Here it is.

At this point in time, the stalker in question has been showing up on a weekly basis for the past two months.  He had originally been calling and texting me multiple times, but I blocked his number.  Thankfully, his sobs were loud enough that I could hear them outside my window, and thus I was saved from the misfortune of buzzing someone in (you can’t always see who is standing at the door) and then opening the door to him man-sobbing.

That is, until mistake #4 happened.  First, it was raining outside, which drowned out the sobs.  Second, my friend was on her way over and I still buzzed the person in, even though I couldn’t see who was outside the door.

I then opened my apartment door to the sobbing stalker (aka SS) and sighed.

SS: So my grandfather just died…

Me: Oh, I’m sorry for your loss.

SS: Anyway, we were going through his house, and I found these wine bottle stoppers and thought they would be the perfect gift for you, so here they are. (SS then proceeds to hand me a package of vacuum wine bottle stoppers, still in the original faded packaging that appeared to be from the early 1990s)

Me: You brought me wine bottle stoppers from your DEAD GRANDFATHER’S HOUSE?

SS: Well yeah, I thought it was the perfect gift.

Now, I’m sorry, but I don’t think that most people want things like this from the deceased whom they have never met.  At least, I certainly didn’t.

The very positive part of this story is that after I informed him to leave my apartment, he finally stopped showing up sobbing after 2 months.

Go Away Stalker Healthier Enchiladas

Ingredients

• 2 cloves garlic, chopped
• 1 onion, diced
• 1 tbsp olive oil
• 14 oz low-sodium chicken broth (make your own or use 1 can)
• 2 14 oz cans fire-roasted tomatoes
• 1 can chipotle peppers in adobo sauce
• 2 tbsp dark chocolate chips
• 2 c protein (cooked shredded chicken or turkey, cooked and diced shrimp, or rinsed black beans) or 1 package frozen spinach, thawed and drained (or you could use 2 c any other roasted vegetable- zucchini, peppers, etc!)
• 1 c fat-free sour cream
• 1 1/2 reduced fat mexican blend cheeses
• 2 cans diced green chilis (don’t drain)
• 8 whole-wheat tortillas, burrito size (if you’d rather use corn, heat them so they don’t break when you fill them)
• 1 c pepper jack cheese, grated
• Cooking spray

How-to

1. Preheat oven to 350 degrees Fahrenheit.
2. Saute garlic and onion in olive oil over medium heat until onion just becomes translucent.  Add in chicken broth, fire roasted tomatoes, and dark chocolate chips.
3. Determine level of desired spiciness- I prefer dicing up the entire can of chipotle peppers (extra spicy), but feel free to just use 1 chipotle pepper diced and 1 tsp adobo sauce.
4. Cook sauce while simmering for 15 minutes over medium heat.  Voila- homemade enchilada sauce!
5. While sauce is cooking, mix together protein or vegetables, sour cream, mexican blend cheese, and green chilis with their liquid. Divide mixture up into 8 equal portions (feel free to just divide in mixing bowl).
6. Spray lasagna pan or 9x13in baking dish with cooking spray.
7. Place 1/8 filling mixture into middle of tortilla, roll, and place seam side down in baking dish. Repeat with the other tortillas.
8. Pour enchilada sauce over tortillas and top with pepper jack cheese.
9. Cover with aluminum foil and bake for 45-60 minutes or until bubbling (normally 60 minutes in my oven).  Remove foil and return to oven for 10 minutes while cheese browns.

Serves 8 (and makes great leftovers, too!)