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:
- 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