Tuesday, October 4, 2011

Super Simple Spinach Enchiladas

Let's get right to the point: Spinach Enchiladas. Can you go wrong with chicken, spinach, sauce, and cheese? There is nothing fancy about what I'm going to share with you; I don't even have a picture of the finished product. But I thought the sauce was worth noting, so here's what happened in the kitchen today...

Spinach Enchiladas
  • Sauce:
    • Organic cottage cheese
    • Canned tomatillos
    • Canned whole green chilies
      • Toss all into blender and give it a WHIRRRRRRRR!
      • Add more of whatever to make it tangier, spicier, or thicker
  • Other ingredients:
    • Local, free range chicken breasts: poached and shredded
    • 1/2 organic white onion; diced
    • 3 C fresh organic baby spinach; roughly chopped
    • Shredded cheese
    • Organic whole wheat tortillas
  • Pour a bit of sauce in the bottom of a 9x13 pan
  • Fill each tortilla with a bit of everything, including sauce
  • Pour remaining sauce over the top and add some shredded cheese
  • Bake for 30 minutes at 350° and serve with organic brown rice
  • Easy-peasy
And just because some of you enjoy the girls far more than the food... yes, they are still adorable...

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