Creamy, cheesy, and loaded with lots of flavor. And did I mention that these two dishes are so simple and quick to make?
To make the enchiladas even easier, I used 1/2 of one of those rotisserie chickens from the deli.
Chicken & Spinach Enchilada
3/4 cup diced onion
1 Tbsp. minced garlic (I always have a jar in the fridge)
1/2 tsp. ground cumin
2 Tbsp. oil
Sweat the above in a large skillet until soft, 4-5 minutes
Toss in -
1 bag fresh baby spinach (6oz.)
cook until wilted, about 1 min.
2 cup shredded chicken
1 cup shredded Monterey Jack Cheese
1 cup frozen corn
1/4 Philadelphia Original Cooking Creme
Stir until combined; simmer 4-5 minutes, then season with salt and pepper to taste.
Spread 1 cup of Red Enchilada Sauce on bottom of backing dish. Fill each flour tortilla with 1/3 cup filling, then roll. Place enchiladas in dish, seam side down, then top with 1 cup of additional Red Enchilada Sauce, leaving edges dry. Sprinkle enchiladas with 1 cup of Monterey Jack Cheese.
Bake at 400 degrees 15-20 minutes or till cooked through and bubbly.
Guacomole Salad with Cumin-line Vinaigrette
For the vinaigrette, whisk:
2 tbsp. each lime juice and red wine vinegar
1 tbsp. shpped fresh clianto
1 tsp. minced garlic
1 tbsp. ovlive oil
salt and pepper to taste
For the salad, arrange:
2 beefsteak tomatoes, sliced
1 avocado, sliced
1/4 cup thinly sliced red onion
For vinaigrette, whisk together lime juice, vinegar, cilantro, garlic, and cumin in a blow. Drizzle in oil while whisking, then season with salt and pepper.
For the salad, arrange tomatoes on a platter. Drizzle half of the vinaigrette over tomatoes; top with avocado and onion. Season salad with salt and pepper and drizzle remaining vinaigrette over salad.
This is such a simple recipe takes about 30 minutes to prepare. Your family will think that you cooked all day. SHHH that will be your secret and mine. Added bonus is that it give you a new way to serve up all those garden tomatoes that have been piling up.