David’s Place Blog

18 December 2010

Chicken Enchiladas topped with Radishes and Green Onions

My generalized recipe for chicken enchiladas using leftover chicken from Sunday night. Had just over 8 oz of shredded chicken for 12 tortillas. Warmed the tortillas in the oven at 300° for 4 minutes after spraying with cooking oil.  Sauce was a green one, mild from Old El Paso. Used both four cheese Mexican and ricata salata in and on them. Topped when just about done with the sliced radishes and green onions.

Swiss Chard with Tomatoes and Potatoes

From Authentic Mexican Cooking, Bayless, pg 275. Swiss Chard was last we had from farm. Potatoes also from farm. This was very good.

Quick Cowboy Beans

From Mexican Everyday, Bayless, but I cheated and used a half can of Rotel to a can of beans. This makes up very quick.

Tags: CSA, Swiss chard

This entry was posted on December 22, 2010 at 3:55 am and is filed under Dinner, Mexican. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.