Indiana has been getting pounded with snow this winter. I’m not complaining, I like the snow. We should have a second Saturday in a row of fresh snow for snowboarding. ::Pumps fist in air.::
I suppose that the only downside to the fluffy white coating on the ground is that Chris and I have been sharing a car. Our long snow-covered driveway and unplowed rural roads pretty much make 4WD a requirement and while we are the proud owners of two 4WDs, we have been operating with just one.
Chris broke his. Notice a theme?
At first I wasn’t all that amused by the idea of sharing a car, but I think we’ve finally figured it out. Communication and flexibility are key. It helps to know that we’re not alone. Mostly, it helps to know that Chris’s Jeep should be back in commission any day now.
On our way home from work yesterday, I made a big announcement: “I am going to use the rest of the shredded chicken in the refrigerator for a recipe.”
Chris wasn’t having it. “But I had plans for that chicken!”
Ok, I thought. “Can I use half of it?”
“What are you going to do with it?”
“I want to make enchiladas. What are you going to do with it?”
“It’s ok, just take it.”
“I just need half. What are you going to do with your half?”
“Eat enchiladas. It’s all yours.”
So we had enchiladas for dinner last night. They were amazing even without taking the nutritional stats into account. Another “tastes way worse than it is” dinner!
- 18 corn tortillas
- sour cream sauce
- 1 tbsp yogurt butter
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken broth (I used 99% fat-free, low sodium broth.)
- 1/2 cup sour cream (I used reduced-fat.)
- 1 small can green chiles
- 3/4 tsp salt
- 1/4 tsp pepper
- 3 boneless, skinless chicken breasts, cooked and shredded (Ours came from mammoth chickens, this was about 1 lb. raw.)
- 1 cup black beans, drained and rinsed
- 5 oz baby spinach, chopped
- salt and pepper to taste
- 3/4 cup Manchego cheese, grated
- 3/4 cup tomatillo sauce (I doubled this recipe here, but any tomatillo sauce should work.)
- First make the sour cream sauce:
- Melt the butter in a skillet over medium high heat.
- Add the flour, whisking until fully combined, about 2-3 minutes.
- Slowly whisk the broth into the flour mixture.
- Stir in the sour cream, whisking if necessary to remove any lumps.
- Add chiles to the sauce, then simmer until sauce thickens.
- Season with salt and pepper.
- Pre-heat oven to 375 degrees F.
- As the oven is heating, place the tortillas in the oven for several minutes until they soften.
- Spray a large casserole dish (or a large one and a small one in my case) with spray oil, then set aside.
- Coarsely chop spinach, then combine the chicken, spinach, salt, pepper in a medium to large bowl.
- Gently stir in beans.
- Once tortillas have softened, fill the tortillas one by one with the chicken filling, rolling them, then placing them seam side down in the casserole dish.
- Repeat until all tortillas have been filled.
- Spoon sour cream sauce over the enchiladas, evenly distribute the shredded cheese and tomatillo sauce.
- Bake for approximately 20 minutes.
Servings ~ 9
Calories ~ 267, Fat ~ 7 g, Carbohydrates ~ 32 g, Protein ~ 20 g