When the weather gets cold and I'm feeling like crap, I tend to surf websites and cookbooks looking for NOMNOMNOM recipes to make. This weekend in particular I have felt absolutely horrid, so last night I sent the husband to the grocery store armed with a huge list of ingredients.
Five hundred bucks and four phone calls later, the husband made it home and I started dreaming up all the things I wanted to cook.
(Digression #1: I most likely won't be able to eat much if any of this food, but the whole point here is to distract myself. POOR, SAD ME.)
Today, I woke up with a hankering for chicken enchiladas, so after whining that nobody delivers Mexican food in this country, I decided to make my own.
So I give you, my Green Enchiladas:
4 boneless/skinless chicken breasts
2 limes, zested and juiced
2 cloves of garlic
bunch of fresh cilantro
2 tsp. kosher salt
pepper
Add all the above ingredients into a large saute pan and cover with water. Simmer on medium low until chicken is cooked thoroughly. Remove chicken and let cool.
When chicken is cool enough to handle, shred into bite-sized pieces and place in a bowl. Refrigerate while you assemble the following:
2 1/2 c. shredded jack and colby cheeses
1 bunch of green onions, chopped
1 package of flour tortillas
Sauce:
One package frozen spinach, defrosted and well drained
One can cream of chicken soup
One whole tub of sour cream
One can of green chiles
Combine cooled chicky with cheeses and green onions. Fill each tortilla with about 1/3 c. of filling and roll up and place seam side down in a lightly sprayed 13 x9 dish. Continue until pan is full or you get bored.
Place all sauce ingredients in blender and puree until smoothish. Pour over tortillas and spread to cover. Wrap with tin foil and bake for 45 minutes in 350 F oven. Remove tin foil at last ten minutes and sprinkle on a bit more cheese to get all melty if desired.
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