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!
*not organic
