I've been finding myself wanting to cook more lately. I really don't know why, but my family is certainly glad. Seems like the summer has us eating a lot of fresh pesto and grilled chicken and while that is fine, it can get a bit boring. Some of the cooking inspiration has come from my organizing the spice jars. I have posted about these before and wanted to let you know that I decided to add some clear packing tape over the labels. I found that messy hands can mess up a rather pretty label and I certainly don't want to waste my Cath Kidston labels!
I decided to store these jars in a vintage enamel baking pan. It slips conveniently into my kitchen island and I like opening the door to see them. At 99 cents these jars are a bargain from World Market.
This recipe for Green Enchiladas comes from Martha Stewart's Quick Cook Menus and I've been making them for years. This is one of her early books (1988) that I got as a gift from my FIL for Christmas the year after I married his wonderful son. Enjoy!
2 pds boneless chicken breasts
1/2 stick unsalted butter
1 lg. white onion, peeled and finely chopped
1 pd. fresh spinach
3 cups sour cream
2 (4 oz.) cans green chiles, drained and chopped
1 tsp. ground cumin
1/4 cup milk
salt to taste
12 flour tortillas
6 oz. Monterey Jack Cheese, grated (I use pre-shredded)
1. Poach the chicken breasts in a small skillet or saucepan with water to cover until done, 15-20 minutes. Remove from water, cool slightly, and shred into small, bite-size pieces. Set aside.
2. In a small skillet, melt the butter and saute the onion until tender, about 5 min.
3. Preheat oven to 350 degrees. Lightly butter a large casserole (I use Pam).
4. Steam the spinach in a steamer or colander. Drain, reserving 1/2 cup of the cooking liquid. Let the spinach cool slightly; chop coarsely.
5. Combine the onion, spinach, sour cream, chiles, cumin, reserved spinach liquid, and milk; mix well and season to taste.
6. Add half the sauce to the shredded chicken and mix well. Place the tortillas in the oven to soften (about 3 min.) and remove. Fill the tortillas with equal amounts of filling and roll up. Place the rolled tortillas seam side down in one layer in the prepared casserole. Cover with half the grated cheese and top with the remaining sauce; sprinkle on the remaining cheese. Bake until heated through, about 30 minutes.
Have a lovely day!