Thursday, April 29, 2010

Mmmmmm, More Food!

Today's Recipes: Green Enchiladas, Fruit Salad

Ya'll, I made Green Enchiladas, and DAMN they were good! Here you go - you're welcome :-P

Rachel's Green Enchiladas

3 boneless skinless chicken breasts
Chili Powder
Salt & Pepper
4 garlic cloves - minced
1/2 pkg of sliced mushrooms - broken into even smaller pieces
1/2 pkg of baby spinach - sliced
Cotija cheese - crumbled (a salty, crumbly Mexican cheese)
Monterey Jack cheese - grated
10 whole wheat tortillas
1 can mild & 1 can medium Hatch Green Enchilada Sauce
Plain Greek Yogurt

preheat the oven to 350°. sautee the chicken breasts in a small amount of EVOO - while cooking, season with chili powder cumin and s&p to your taste (I used quite a bit). take the chicken out of the pan & set aside. using the same pan, sautee the mushrooms and garlic. when they are mostly done, turn the heat off, lay the spinach on top and cover until the spinach wilts. chop the chicken into small bits. in a bowl, combine the chicken and the mushroom, garlic and spinach mixture.

spray a glass baking dish with non-stick spray. now, since I used whole wheat tortillas, and they are harder to roll than corn, I laid the ingredients into the tortillas, and set them into the dish as though they were tacos (unrolled).

Then I rolled them one by one without removing them from the dish so that they held each other in place. SO, a little Cotija and a little chicken/mushroom/garlic/spinach mixture into each tortilla. roll 'em up using whatever method works best for you. place them 'open-side down' in the glass baking dish. cover liberally with sauce - that's why I used 2 cans. bake for 40 minutes. uncover, sprinkle with MJ cheese and dot the surface with plain yogurt. bake uncovered for an additional 10-15 minutes.

SOOOOOOOOOOOOOOO good! here are a few options for substitutions:

- whole wheat tortillas - you could use any flavor: corn, flour, flavored...
- Cotija - you could use ANY cheese. I chose Cotija because I had some in the fridge from my Fiesta weekend impromptu gathering. I also have access to multiple Mexican cheeses. If you do not, don't fret, just pick your favorite cheese and go for it :-)
- Hatch enchilada sauce - this is another product I am just lucky to have access to. there are lots of other pre-made green sauces out there, and it sounds ridiculously easy to make a yummy tomatillo sauce from scratch if you have access to those babies.
- Greek yogurt - you could use sour cream or Mexican Crema. I happen to have yogurt in the fridge as Lily Ruth will eat pretty much anything mixed with Greek yogurt, and I have noticed in the past that it subbed in well for sour cream... or even mayo...

I also made another yummy fruit salad (I ADORE warm weather fruits!):

Mandarin Orange slices
Black Grapes
Chili Powder

Great. Now I'm hungry again. Time to plan out a few meals and head to the store!
xoxo, r


  1. mmmm....dinner at your house?

  2. I'm making this for din din tonight.....

  3. Juanita - that just absolutely tickles me! I write these as though everybody is waiting with baited breath for my next epistle, when in truth I'm just chronicling my life and writing my own recipe catalogue. Enjoy! I still am... I still have a few servings in the freezer :-)