Hey there, friends!!!! Before I tell about all of our latest adventures, I will start with a recipe. I am soooo bad about misplacing my paper copies of recipes, so when I am cooking, it is much easier to pop open my computer and take the recipe directly from the screen.
This WONDERFUL recipe is courtesy of my former co-worker at the crisis center, Earley. It was originally from a vegetarian cookbook, but she modified it and added chicken and a few other veggies. It is HEAVENLY. I have tried several chicken enchilada/green enchilada recipes, but none has been as yummy as this one. (Logan can attest to this.... he is quite the foodie.) This recipe is relatively healthy, has LOTS of nutrition content, and with the added spinach, you have some extra iron to boot! And most of the food in the enchiladas I can find organically, without GMOs. With me being pregnant, Logan liking the dish, and Weiss eating it because it is yummy, I cook it often now. Here is the recipe, modified by Earley and then modified by me! (You can make the rolled up, traditional enchiladas, but for time's sake, I do the stackable ones now..... It really cuts down on prep time, you can fit more in a casserole dish, and it tastes no different!) Okay, here it goes.....
Green Chicken Enchiladas
2 large sweet onions, chopped finely
1 container of Cherub tomatoes (or other sweet tomatoes)
3 pieces of garlic (or 1 tablespoon, if you don't do fresh)
12 to 20 corn tortillas, depending on how many you want to stack
3 cups (or more, if you like) shredded Monterrey Jack cheese (I just grate a whole medium block... we like it cheesy)
1 package (10 oz.) frozen chopped spinach, thawed
2 green onions (including tops), sliced
1 can (4 oz.) diced green chili peppers
1 can of condensed cream of mushroom soup
1 cup of sour cream
1 lb to 1.5 lb of boneless chicken breasts
Salt and pepper to taste
Boil a large pot of water. Cook the chicken; drain. Shred with a fork and set aside. Finely chop the onions, half the tomatoes, and crush/chop the garlic. In a large skillet or in the pot you cooked the chicken, add some olive oil and turn to medium heat. Add the onions, garlic, and tomatoes. Cook 10 minutes, stirring ever so often, or until soft. In the meantime, squeeze the spinach to remove excess moisture. In a blender or food processor, puree spinach, green onions, chili peppers, soup, and sour cream until smooth to create the green sauce.
Preheat oven to 350. Take a 9 x 13 inch casserole dish; make sure to spray/grease so the enchiladas will not stick. Place some of the onion mixture, chicken, green sauce and grated cheese on the bottom of the dish, spread out. Now place corn tortillas, spread out to cover bottom of casserole dish, on top of the mixture. Now continue with next layer of onion mixture, chicken, green sauce, and grated cheese. Top with corn tortillas. Continue this until you run out of room in the dish or run out of tortillas! Finally, top the last layer of tortillas with a bit of green sauce and grated cheese.
Bake, uncovered, in a 350 oven for 30 minutes or until hot and bubbly. SUPER YUMMY!!!!!
(I like to serve this with organic brown rice cooked in a pat of butter and chicken stock. I make sure to cook extra onions and tomatoes to add to the rice when it has finished cooking. I also add a can of drained, diced fire roasted tomatoes with onion and garlic to the cooked rice. I also cook a mixture of kidney, garbanzo and black beans with cheese and cilantro for another side. You have a yummy, nutritious, and high protein meal that kids and adults love!)