Sunday, July 26, 2015
Power Chicken Enchilladas
Coming home from Poland, my first thought goes to Mexican food. Fresno is the motherland of Mexican food and seriously......nothing else will do! My dear friend decided to cheer me out of my Mexican food blues by taking me to the "Tia Juana" in Warsaw. Let's just say......I was lucky it didn't effect me like my meal from a street vendor in Cabo! When in Poland - eat Polish food.
I digress.......ok so I was inspired and made th is mostly organic chicken enchiladas. They are super easy and fill the bill for those of us who have Mexican food withdrawal.
4 cooked chicken breasts, chopped
4 c. power greens (kale, chard, etc.)
2 c. (or 2 cans) green enchilada sauce*
12 oz. bag of shredded Mexican cheese
1/2 round of queso fresco*
16 small flour tortillas (you may need more or less)
A few shakes of hot sauce, salt and pepper to taste
Non stick spray
Cook the power greens till tender. Toss with chopped chicken, crumbled queso fresco, 8 oz of shredded cheese, salt, pepper, hot sauce, and about a 1/4 cup of the enchillada sauce. Pour a little sauce on the bottom of the pan (which has been sprayed with Pam or a non stick spray.). Add a few tablespoons of chicken mixture in to a tortilla, roll and place in the pan. When pan filled, top with remaining cheese and pour remaining sauce on top. It should make two 9x13 pans....more or less if you don't roll them tightly. Bake at 350 for about 30 minutes or until bubbly. Photo forthcoming.... Enjoy!