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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! 

Ingredients:

  • 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.)

Directions:

  • 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

It has been a while since I did a cooking post. The last few weeks have been crazy at Duke’s House and we are doing well to feed ourselves, let alone try cooking new things. I think our crazy schedule is about to settle down some, so I expect to be back in the cooking game!

As I have mentioned before, Chris loves Mexican food, so when I saw this recipe on Branny’s website I couldn’t wait to try it out. I knew that it would be tasty and healthy and it did not disappoint.

While I was preparing the enchiladas I told Chris, “Just to set your expectations, these are going to be veggie enchiladas. They don’t have any meat in them.”

He replied with, “Brit, most enchiladas are veggie.”

“Yeah, but not quite like these.”

He finally made his way into the kitchen to see what I meant. He had been envisioning gooey, cheese filled, enchilada bliss. What he saw, was a skillet full of squash.

He also saw that I was roasting tomatillos and garlic and making green sauce from scratch. “Brit, you know they sell cans of that stuff, right?”

Of course I know that, but what fun would that be?

The verdict, these were great. I will consider doubling or tripling the recipe for the green sauce next time. I will also consider incorporating queso fresco.

From: Branny Boils Over.

Ingredients (enchiladas):

  • 3 cups (cooked) black beans, about 210 g dry if cooking from dry beans
  • 1 medium onion
  • 1 poblano pepper
  • 1 jalapeño
  • 1 large zucchini
  • 1 small yellow squash
  • 2 tsp chili powder
  • 2 tsp cumin
  • 2 tsp lemon juice
  • 2 tsp dried oregano
  • 12-14 5″ corn tortillas
  • (optional) sour cream and hot sauce as a garnish

Ingredients (tomatillo sauce)*:

  • 6-8 tomatillos, husks removed and washed
  • 3 tbsp garlic, minced
  • 1/2 bunch cilantro
  • water as desired (I did not add any.)

*I will consider doubling or tripling this recipe next time. We like sauce a lot.

Directions:

  • Pre-heat oven to 450 degrees. 
  • Place tomatillos and garlic in a pan for roasting, and spritz with olive oil spray. 
  • Cook 35-40 minutes, turned once or twice, until the vegetables soften.
  • Dice peppers, onion, zucchini, and squash. 
  • Saute vegetables over a medium heat in a pan sprayed with olive oil for several minutes, until the veggies soften.
  • Season with all chili powder, cumin, oregano, and lemon juice. 
  • Add black beans and cook 3-4 minutes longer. 
  • For the green sauce, combine tomatillos, garlic, and cilantro in a food processor. 
  • Process for a few seconds and check to see if water is needed. Add water as needed to reach desired consistency and continue processing until desired texture is achieved.
  • Place 1/3 of the sauce in a saucer or shallow.
  • Slightly warm the tortillas by placing them in the oven briefly.
  • After they are warm enough to be pliable, dip the first corn tortilla into the tomatillo sauce so that it is covered on both sides. 
  • Fill tortilla with several spoonfuls of the bean mixture. 
  • Fold over tightly and place seam side down in a baking pan that has been sprayed with olive oil spray. 
  • Repeat as needed until no filling remains. 
  • Spread the remaining 2/3 portion of the tomatillo sauce over the enchiladas and bake, covered, at 350 degrees for 30 minutes.

Servings ~ 4-5
Calories ~ Difficult to estimate. Branny estimated hers at about 94 calories per enchilada. I think 100 calories per enchilada is a fair ballpark figure, but it is hard to calculate because of varying zucchini and squash sizes, different brands of corn tortillas, different amounts of filling, etc. I would eat 2-3 enchiladas plus some sides for a reasonable dinner.