Monday, July 11, 2016

Creamy Chicken Enchiladas

Cooked, shredded chicken
24 oz. sour cream
16 oz. cream cheese
1 onion, chopped
mined garlic
2 cans diced green chilies
Cook the onion and garlic until tenderized. Then add the sour cream and cream cheese and cook until melted and combined. Add the chilies, chicken and garlic powder.

Line the bottom of your pan with some of the sauce. Fill tortillas with chicken sauce, top with cheese, and roll. Top with any remaining sauce and more cheese.

Bake at 350° until bubbly, about 30 minutes.

Creamed Spinach

Creamed Spinach
1 bunch spinach 
1 Tbsp butter
2 cloves minced garlic
1/3 cup Grated Parmesan Cheese

In a large pan, heat 2 tsp. of olive oil to on medium until hot. Add the spinahc, season with salt & pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the spinahc to release as much liquid possible; discard the liquid. Transfer the spinach to a cutting bard to cool. When cool enough to handle, finely chop. Wipe out the pan.

Melt the remaining butter on medium until hot. Add the garlic and chopped spinahc. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Turn off the heat. Add the cheese and 2 Tbsp of water. Stir until creamy. 

This recipe was taken from Blue Apron.