What’s for Dinner: Zesty Chicken Enchiladas

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The weather this weekend was perfect, and the Mister and I spent most of Sunday in the yard, enjoying it. For the Mister, that means actual yard work. For me, that means sitting on the patio with a good magazine and fresh fruit to snack on. We have different concepts about what relaxing means.

I also some time getting a grocery list and coupons together before heading to the store. I have really been succeeding with the extreme couponing lately. Last week, I save 40 percent and this week about 38 percent at Publix.

We wound the evening up by having dinner on the patio with a couple of our neighbors. This recipe from Real Simple was on the menu:

Serves 4
Hands-on Time: 35m
Total Time: 55m
Ingredients
  • 1 tablespoon canola oil
  • 1 pound tomatillos (papery skins removed), chopped
  • 1 onion (preferably white), chopped
  • 1 poblano pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • 3/4 teaspoon ground cumin
  • kosher salt and black pepper
  • 1 cup heavy cream
  • 1 2- to 2 1/2-pound rotisserie chicken, meat shredded
  • 1 14.5-ounce can diced tomatoes, drained
  • 1 1/4 cups grated Monterey Jack (5 ounces)
  • 8 6-inch corn tortillas
  • Pico de Gallo or salsa
Directions
1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.
2. In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.
3. Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
4. Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.
Tip: Tomatillos resemble small green tomatoes with papery outer skins and a delicious tart flavor. Can’t find them? Try a shortcut version of the sauce by mixing a 16-ounce jar of mild green salsa with 1 cup of cream.
P.S. The Mister is thinking of creating a blog this spring that would record our garden and yard process. He’s been doing a lot of research and reading about gardening. Would anybody be interested in reading about our gardening attempts?