Growing baby

It's all known that Alex is a big boy. He had his 2 month appointment today. Poor baby had to get his shots :-( Now, James and I have been aware that Alex does weigh quite a bit. We know that he is heavy but he also pretty long too. So we got his official weight and length at his appointment and this boy is 17 lbs 7 oz and 25.25 inches long! He is in the 97th percentile for length but he is certainly off the charts for weight! Doctors expect babies to double their birth weight by 6 months, but it looks like Alex is going to attain that by his 3rd month! I asked the doctor if I should be concerned and she said no since all I've been doing is breastfeeding. And of course, breastfeeding is the best thing for both mom and the baby. To give you an idea of where he stands on the chart, here it is for boys (yes, it's different for boys and girls):


Looks like I need to go shopping for more clothes. He's growing so fast! So tonight, I'm making chicken enchiladas and here is my recipe:

1-1.5 pounds of chicken (breast or thigh)
4 cups of chicken broth
1 tsp of Chili Powder
2 tsp of black pepper
2 tsp of garlic powder
2 cans of enchilada sauce
1 can of diced Mexican tomatoes
1/4 cup of diced spicy peppers of your choice
1 small chopped green bell pepper
1 cup of Mexican shredded cheese
8 corn or 5 flour tortillas

Preheat oven to 375 degrees. Put the chicken broth in a saucepan, add the black pepper and garlic powder. Add the chicken into the broth mixture and bring to a boil. Leave chicken till it is cooked thoroughly. Drain the broth, then shred the chicken.

In a saucepan, combine the shredded chicken, chopped bell pepper, chili powder, diced spicy peppers and diced Mexican tomatoes. Add 1.5 cans of enchilada sauce and 3/4 cups of cheese and cook over medium heat till sauce thickens.

Put the mix into the tortillas and roll them into a light greased casserole dish, laying the enchiladas side by side. Pour the remaining enchilada sauce over all the rolled enchiladas. Put the dish into the oven and cook for 10 minutes. Take the dish out of the oven and add the rest of the cheese on top of enchiladas. Let the dish cook in the oven for another 5 minutes, then serve.

Tip: If using corn tortillas, use the microwave and a lightly damped paper towel to soften the enchiladas.