Monday, April 30, 2012

Green Chicken Enchiladas + A Beach Day

This past week my husband had a good friend of his come down for a visit, we had a real good time. Friday we went to one of my favorite beaches Puntas Arenas, where it's a secluded beach, but filled with marine life--so perfect for snorkeling. And I also made these super easy enchiladas and they where a big hit!-- my husband's friend practically ate the entire batch... he said the they were the best enchiladas he ever ate, now that's a compliment! :)



This is where we set-up camp, natural shade.


We did bring an umbrella, but it was a little windy, so we opted for the cave, which was perfect! For lunch I made some whole wheat pita bread and cilantro hummus to make cucumber and tomato sandwiches, along with pita chips and carrots to dip. Although we also packed some quesadillas-- surprisingly they are really yummy even cold, and of course some brownies for a sweet treat.

 This beach is packed with beautiful sea shells and sand is even made of many sea shells-- its paradise!  Well, as we walked along the beach to our spot, our friends simply was overwhelmed with all of them and decided to take a few home... well okay packed his whole suitcase full :) 






Isn't it beautiful!? Incredible white sanded beach + surrounded by reefs.



Green Chicken Enchiladas: (10 servings)
Adapted from Cinnamon Spice and Everything Nice
Ingredients:
1 large chicken breast
1 cup onion, diced
1 can of diced tomato, drained
1 cup corn
1/2 tsp dried oregano
1/2 tsp chili powder
pinch of salt
dash of black pepper
1 1/2 cups shredded cheese (of your choice)
10 corn tortillas
1 jar of green salsa
3 cups spinach


Directions:
Prepare chicken by cutting it in smaller strips for quicker cooking time, about 10 minutes. In a large skillet brown chicken using a little olive oil. Next, remove chicken from the pan and use two forks to shred it. Leave it aside and begin to saute chopped onions for a couple minutes until they become translucent. Add chicken back into the pan, along with corn, tomatoes, spices, and let cook for about 5 minutes on medium-low heat, stirring frequently. Stir half cup of shredded cheese into mixture and let melt to combine. Remove from heat.
In a blender, puree green salsa and spinach together until smooth.
Preheat oven to 400 degrees F. Grease 9x13 casserole dish and spread a thin layer of sauce along the bottom.
Heat corn tortillas wrapped in a wet paper towel for 30 seconds in the microwave. Take a tortilla and fill it with a heaping spoonful of the mixture, spreading it out along the center of each tortilla, folding tortilla like a giant rolled taco, seam-side facing down in the casserole dish (with dish horizontal and filled tortillas vertical--except for 4 of them, as those will be placed horizontal to fill remaining empty space in dish) and continue until no more tortillas are left. Pour spinach green sauce evenly over top of enchiladas, as well as sprinkle remaining cup of shredded cheese.
Bake for 25 minutes, the enchiladas should bubble. Remove and let sit for a few minutes and serve with any additional topping desired-- sour cream, cilantro, or green onions.

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