Friday, October 11

Spicy Zucchini and Chicken Enchiladas with Creamy Tomatillo Sauce

I have been on a zucchini kick lately. Its been fun. What a great way to use up that end of summer produce than to put it in cookies, soups, stews, add it to pasta, ect. I must admit I had never put zucchini into enchiladas until now. The result was something easy, quick, freezable, super spicy, and best of all super yummy! The original recipe didn't have chicken or zucchini but thats okay. We are meat eaters in my family. I think if would've made the rice and bean enchilada recipe as written I might've been asked to order a pizza after "dinner" was done. We don't do the whole meatless monday trend. I would rather eat lots of meat and stay away from the processed foods. Thats a whole different trend with our culture we should talk about another time.....until then you definitely should try this lovely adaptation from Rachael Ray's Everyday magazine October 2012 issue

serves 6-7 (2-3 each)

Ingredient list: 
1 heaping cup or 4 oz shredded/grated pepperjack cheese
1 heaping cup or 4 oz shredded/grated montrey jack cheese
1 whole jar of medium thick and chunky salsa verde
1 yellow squash, finely diced
1 zucchini, finely diced
1/2 tsp salt + 1/2 tsp salt
1/4 tsp cracked peppercorns
1/2 cup of white rice 
1 bay leaf
1/2 tsp taco seasoning (homemade or store bought)
2 scallions or green onions, thinly sliced
4 oz cream cheese cut into chunks
12-15 small corn tortillas
1/4 cup or 1 large handful chopped cilantro plus another handful for garnishing (optional)
2/3 cup half and half
3 chicken breast halves (previously cooked) leftover chicken from another meal would be great, finely dice it up

Step 1: Cook the rice. In a small pot put 1/2 tsp of salt, the bay leaf, taco seasoning, the rice, and 1 cup of water together. Bring the water to a boil. Reduce the heat and cover for approx. 12-15 minutes. Fluff with a fork when you are done and transfer it to a bowl to start cooling down. 

Step 2: Make the sauce. In a blender or food processor combine: the salsa verde, half and half, and cilantro. Should be a creamy thick liquid. 

Step 3: Sauté the veg. In a small saucepan or skillet sauté the veggies for 3-5 minutes on medium or medium low with salt and pepper until they are tender crisp with butter or olive oil your choice. You don't want them browning just softening.

Step 4: Assembling. Combine the cooled rice with half of the jack cheeses, the green onions, diced cooked chicken, sautéed veggies, and cream cheese. Take 1/4-1/3 cup portions and put them in the center of each tortilla and roll them up. Place the filled tortillas side by side in two prepared baking dishes. When all the tortillas are filled, or you ran out of room in your pans, or ran out filling (all common issues with making enchiladas or burritos) top each baking dish with the lovely creamy sauce. Cover the sauce in both pans with the remaining cheese. 

Step 5: Bake at 350 for 20 minutes until bubbly and delicious 

Step 6: Serve with sour cream, tortilla chips, and additional cilantro 

Enjoy zucchini & other end of summer/fall favorite flavors
from my kitchen to yours

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