Tuesday, July 13, 2010

Salsa Verde Enchiladas

This was one of the tastiest meals I can remember in awhile. And it couldn't be more super, and since we got a reprieve here in the Northwest, we all joked because we said you know your an Oregonian when its sixty degrees out and cloudy and you are happy as can be, after a few 80-90 degree days we were all thankful for typical Pacific Northwest weather. And as such my house hovered around 70 degrees all day and I had no problem cooking the enchiladas in the oven, otherwise I was going to pass them off to my husband to do it outside on the BBQ, and use it like an oven. Hey Bobby Flay uses his grill to cook everything, why can't I? Any who the entire meal was so good, that I was about half way through the meal before I realized I didn't take a picture. Thankfully the recipe makes so much there was leftovers, this was my lunch the next day. I apologize that it doesn't include a picture of the three berry salad, there weren't any leftovers of that, but you get the idea, SO GOOD! You must must must try this one, it was too easy!

As I was taking pictures of the dish Molly was practicing saying cheese and smiling. She was watching daddy and mimicking him.
I did take some shortcuts with the Relish recipe, again because it is summer and hot I used Foster Farms precooked Grilled Chicken (you can buy a big bag at Costco and they are a lifesaver!) Instead of grilling two chicken breasts as an extra step I used the precooked chicken. Other than that I pretty much followed the recipe.
Salsa Verde Enchilada
2 Chicken Breasts (Since I used the precooked I just guessed on the amount)
Olive Oil & Salt and Pepper
2 cups of Prepared Salsa Verde
(8) 6 inch corn tortilla
Shredded Monterrey Jack Cheese (I didn't want to grate my frozen block but I had some Mozzarella on hand and I used that -worked fine and didn't add to the spicy which was good for my daughter and myself, Brian might have liked it but it would have been too much for me)
1. Season Chicken breasts with olive oil and salt and pepper and grill till done. Cut into bite size pieces.
2. Heat tortillas for 10 minutes to make pliable (375 degrees)
3. Pour 1/4 cup of salsa verde into a shallow dish, dip warmed tortillas in salsa verde and put a small handful of chicken and roll up and place in an oven safe dish. Fill dish, and then pour the remaining salsa over the top, and cover with mozzarella.
4. Heat for 10-15 minutes until cheese is melted.

Salad Topping for Enchiladas
1 romaine heart shredded
6 radishes sliced thin (I used a mandolin, if you don't have one then slice with your chef night just be careful)
Juice of one lime (2 tbsp)
2 tbsp Olive Oil
1 Avocado sliced
1. Toss all together and then top the enchiladas with the salad

Triple Berry Salad
1/2 of a personal seedless watermelon (cubed)
8 oz Strawberries sliced
8 oz blueberries
1/4 cup sugar
1. Toss together and serve!

You know I believe it takes me longer to write these up than it takes to cook!

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