Chicken Spinach Enchiladas

Chicken Spinach Enchiladas
(350º oven)


2 - 3 oz. Baby spinach
1 - 1/2 T. Jalapeño (diced finally)
1/2  15 oz. carton  Ricotta
1/2 C. Chihuahau cheese, grated

12 oz. Chicken breast, grilled  (small dice)
4 - 5  8" Tortillas (La Tortilla Factory, white corn)

1. Roughly chop baby spinach, then thoroughly mix first 4 ingredients.
2. Lightly fry tortillas; pat dry with paper towels.
3. Arrange filling down the center of each tortilla; sprinkle chicken dice on top.
4. Roll tortilla as snuggly as possible.
5. Place in an oiled baking dish. Pack as tightly as possible open-side down.

Jalapeño Cream Sauce

2 - 3 T. Butter
2 - 3 T. Flour
1/2 & 1/2 (amount required for thickness of sauce desired)
1/2 T. Jalapeño, finely diced

1. Melt butter over medium heat.
2. Whisk in flour.
3. Continue whisking as you add 1/2 & 1/2.
4. Whisk until smooth. Add more liquid if necessary.
5. Stir in jalapeño.
6. Pour sauce over enchiladas.
7. Bake for 30 minutes or until top is lightly browned.
8. Serve with brown rice and avocado cream sauce.

Avocado Cream Sauce

1 Avocado, peeled and mashed

1 - 2 tsp. Fresh lime juice

1 - 2 T. Milk

Mix together with fork until smooth.  Drizzle on top.

SHARING A FAVORITE RECIPE

One of our all-time favorite salads was adapted from Macaroni Grill's menu--sauteed spinach salad. It is quick and easy--requires serving as soon as it comes out of the wok as it cools so very quickly.

SAUTEED SPINACH SALAD w/ROASTED GARLIC
1 bulb Garlic
1 - 3 T. Olive oil
8 - 12 oz Baby spinach, triple washed or wash, spin, and thoroughly dry
1 half Lemon
1 - 2 T. Parmesan, grated
To taste Salt and pepper, freshly ground

1. Cut the top off the garlic bulb to expose some of the cloves and peel away excess papery layer.
2. Place garlic in small heat-proof dish.
3. Bake at 350 degrees for 10 - 15 minutes or until cloves are tender when you prick with point of a knife or fork. Cool.
4. Reserve garlic oil for sauteing the spinach.
5. Cover your hand with a small plastic bag and squeeze the garlic bulb from the bottom until all cloves are release; set aside.
6. Heat reserved garlic oil in a wok or medium large skillet until bubbles a bit.
7. Add half to all of the spinach and quickly toss using tongs. Repeat with additional portions, if necessary.
8. Shut off the flame when spinach appears half cooked--some leaves will still be crispy.
9. Squeeze lemon juice over spinach and toss together.
10. Salt and pepper.
11. Use tongs to remove to a shallow salad bowl or individual small plates.
12. Sprinkle with roasted garlic cloves and Parmesan.
13. Serve immediately.

Serve fresh focaccia or French bread alongside. Spread the roasted garlic on the bread.

HINT: The garlic olive oil is great rubbed onto pizza crust before assembling the rest of the ingredients. Even frozen pizza will be better if you rub some of the garlic oil on the edges before baking,