Chicken Enchiladas with a Creamy Green Sauce

This is a dish that is meant to be changed up however you would like it! From vegetarian to chikcen or fish these are easy to use whatever you have on hand in your pantry/fridge. Change up the vegetables from greens to squashes--like butternut cubes or sweet potatoes cubed and parboiled before adding into the tortilla roll. Even yukon gold potatoes would be a good addition...of course beans are a great option...pinto, black beans or kidney beans.....and/or cooked brown rice with cilantro mixed in.....or you can use green onions in the tortillas for a fresher take.  Just use the tortillas and sauce and fill them anyway you'd like! Let me know what you create...I'd love to hear from you.

Chicken Enchiladas with a Creamy Green Sauce

Enchilada Ingredients:

1 rotisserie chicken, remove meat from the bones, and shred (or 2-3 boneless skinless chicken breasts, cooked and shredded)
8-10 whole wheat soft taco size tortillas (medium size)
1 bunch of collard greens (or spinach, kale, or any cooking greens)
1 small yellow onion, chopped
3 cloves of garlic, chopped
shredded carrot
shredded mexican blend cheese
olive oil
kosher salt
freshly ground black pepper

Sauce:
1/4 C of butter
1/4 C of flour
15 oz of chicken stock
1 C of sour cream
1 jar of Salsa Verde, 16 oz (my favorite is Hernandez)

Place onion in a large cast iron skillet with olive oil and a pinch of kosher salt over medium heat for about 5 minutes until softened, add garlic and cook another 2-3 minutes, add chopped kale with another pinch of salt and a pinch of black pepper, and cook until collard greens have cooked down some and softened (but don't overcook it should still be bright green).

In a 9X13 glass dish, with a few Tbsp of the green salsa spread onto  the bottom, you will fill and roll tortillas and place seem side down.

Inside each tortilla place some of the kale mixture, carrots, chicken and cheese (about 1-2 Tbsp) and roll and place seam side down into the dish.  Continue filling 8-10 tortillas and fitting tightly into the dish.  Top enchiladas with some more cheese.



In a cast iron sauce pan (or stainless steel saucepan), melt the butter and add the flour.  Whisk constantly for about 5 minutes to slightly brown the roux and cook out the raw flour taste, add the chicken stock and bring to boil while stirring.  Remove from the heat and add the sour cream the rest of the jar of green salsa. Pour this sauce over the enchiladas.

Bake at 350 degrees for about 30 minutes until bubbly. Let cool for 10-15 minutes before serving.

Chili with sweet potatoes and black beans

With the rain here in Central Ohio today chili seemed like a great idea. I love vegetables..and I have continued to be a member of the Green Grocer CSA all winter again..I need to get moving on more of these recipes from what's in the bag and my pantry....so tonight I decided to come up with a combination that would make everyone happy and use some of what just arrived.

So, I've gone with a combination of lean ground sirloin, sweet potatoes and black beans. My kids love roasted brussel sprouts and kale, so that is on the menu too.

Chili with sweet potatoes and black beans

Ingredients:
Olive oil or grapeseed oil
2 lbs lean ground sirloin
1 yellow onion, chopped
3-4 cloves of garlic, minced
1 Tbsp of ground cumin
1 Tbsp of chili powder
1 28oz can of crushed tomatoes
1-2 C of beef stock
1 sweet potato, peeled and cut into small cubes
1 can of black beans, drained and rinsed well
1 C of whole wheat orzo pasta or brown rice
kosher salt and black pepper


Drizzle a cast iron dutch oven with the oil...add the onion and a good pinch (probably a 2 tsps) of salt of pepper, cook the onion for about 3 minutes, add the garlic and cook another 2-3 minutes, then add the beef, cumin and chili powder and cook until the beef is no longer pink. Add the tomatoes. Add in the sweet potato, orzo/rice and black beans. Add enough beef stock to cover and simmer for 20-25 minutes.



Roasted brussel sprouts

1lb or so of brussel sprouts
Olive oil
kosher salt and black pepper

Place the brussel sprouts on a baking sheet and drizzle with olive oil, and sprinkle with salt and pepper, toss around to ooat with oil, salt and pepper.  Roast in the oven at 350-275 for about 30 minutes until very dark brown spots appear on the brussel sprouts.




Kale Chips

1 bunch of kale
salt
olive oil

Tear the kale from the stalk into about 1 inch pieces, toss with olive oil and salt (go easy on the salt on this one) until coated, then spread on a cookie rack on a baking sheet and bake in a 350 degree oven for about 15-20 minutes, kale should be just crisping up.