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Cinco de You Should Totally Make This.
Preheat oven to 450 F.
Place the garlic cloves in a small square of aluminum foil, drizzle with oil, wrap them up in the foil and stick the packet in the oven (on a small baking sheet) for 15 minutes. Remove it from the oven and set aside for about 5 minutes. Then squeeze the garlic right out of the skins. Smell that. Oh, baby.
Slice the poblano pepper in half lengthwise, remove the seeds and place on the baking sheet. Stick it under the broiler for 8-10 minutes, until good and blistered on both sides. Remove from the sheet and seal them in a small plastic baggy. Let it rest for about 10 minutes. Remove from the bag and pull the skins off and discard the skins. Give the peppers a rough chop.
While the garlic and peppers are cooking, you can use that time to shred your chicken and chop your spinach. Combine both in a bowl and set aside for the time being.
In a food processor, combine the tomatillos, roasted garlic, roasted poblanos, cilantro, a good squeeze of lime juice and a pinch of salt and pepper. Blitz, blitz, blitz until smooth. Taste it. Salsa verde! Then pour the can of enchilada sauce straight into the food processor and give it one more whirl to combine.
Adjust the oven to 350 F.
Pour about 4 tablespoons of the sauce into the chicken/spinach mixture. Toss to combine.
Pour a small amount of sauce along the bottom of a 9×13 casserole dish.
Place a small amount of the filling down the center of each tortilla, roll it up and place in the dish, seam side down. Continue with the remaining nine tortillas. (You can lay out all 10 tortillas and evenly distribute the filling if that makes you happy. Because who likes to get to the end of the tortillas and not have filling left? Me. That’s who.)
Pour the remaining sauce over the dish and then sprinkle on that cheese, lovers. Cover with foil and slide her back into the oven for 30 minutes.
Remove the foil, switch the oven to broil and cook it until the cheese is browned and bubbly, maybe 4 minutes.
Serve garnished with fresh cilantro sprigs!
Succulent pulled pork tostadas topped with spicy yet sweet chipotle caramelized onions.
This is a quick and easy Mexican dish with lots of fresh flavors. Depending on your taste, add more heat to the salsa and leave in the jalapeno pepper seeds.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!