“FSE” is shorthand for “Faster, Simpler, Easier,” and it is more than a tagline for Close To My Heart, it’s become my recipe for living! Once upon a time, I used to go all-out over EVERY detail, poring extra effort into everything I did—call it the perfectionist in me! And honestly, I still enjoy working on projects and finessing the details, whether it’s a fabulous home-cooked dinner or a meticulously embellished card. But most of the time, keeping my life balanced means keeping it “FSE,” faster, simpler, and easier. I’m always looking for ways to make my life—and my customers’ and Consultants’ lives—FSE so we can spend more time enjoying, playing, and learning!
Every product we evaluate at Close To My Heart has to pass the “FSE test.” If it makes creating more challenging or time consuming, it doesn’t make the cut. If a policy is needed but feels complicated, it doesn’t leave my office until it’s FSE. I take the FSE recipe to heart at home, too, trying to simplify our meals, cleaning routines, and family time to make each as enjoyable as possible—I want my kids to remember the time we spend at the dinner table, not the time I spend in the kitchen!
So, to celebrate FSE with a special nod to the “green” of St. Patrick’s Day, I thought I’d share one of my favorite, fast, and fabulous recipes with you: Jeanette’s Green Chile Enchiladas. (They aren’t Irish, but they are “green,” and you’ll definitely feel lucky when you try them!)
Green Chile Enchiladas
2- 12.5 oz. cans chicken and broth
2- Tbs. taco seasoning
1- 8.8 oz. package Uncle Ben’s Ready Rice Spanish Style
1- 15 oz. can pinto beans
8-10 flour tortillas
1- 28 oz. can green chile enchilada sauce
½ cup cream cheese
1 Tbs. butter
2 cups shredded mozzarella cheese
1. Preheat oven to 350 degrees. 2. Pour chicken, broth and taco seasoning in a large saucepan and break up with a fork. Cook for 5 minutes. 3. Add drained beans and prepared rice. 4. In another saucepan mix enchilada sauce, cream cheese, and butter. Bring to a boil and stir until sauce is smooth. 5. Dip both sides of the tortillas in the enchilada sauce, then place 2 large spoons of chicken mixture in the middle. Roll each enchilada and place them in a 9×13 glass casserole dish. 6. Pour remaining enchilada sauce on top. 7. Top with cheese. 8. Bake for 30 minutes.