Weds: Chicken with basil & tomato salsa
Thurs: T-bone steaks and baked potatoes
This evening's supper was rather savory. I made cheesy chicken enchiladas.
I just love these enchiladas. The day before roast a chicken, then shred the leftovers to use. Or, if you'd rather not, take some bone-in chicken and cook in water or broth until it falls off the bone. In the water be sure you put: some onion, garlic, oregano. Then shred.
After shredding the chicken, add it to a skillet on medium-high heat with some green enchilada sauce, a touch of taco seasoning, a chopped onion and a small can of green chiles.
Make a mixture of your favorite cheese and swirl some sour cream with salt, pepper, and chopped chives.
Soften some corn tortillas.
Pour green enchilada sauce in the bottom of a glass baking dish. Moisten both sides of a tortilla in it, fill with a spoonful of meat mixture, a spoonful of the sour cream, and a sprinkling of your favorite cheeses. Repeat until the baking dish is full. Cover with remaining sauce, grated cheese, olives (they're also good inside), and some more chopped chives. Bake at 350 for about 40 minutes or until bubbly. Yum!
Instead of the usual refried beans and rice on the side we had my mom's Tangy & Spicy Carrots & Potatoes with some easy sauteed Garlic'n'Onion Spinach. With some crunchy tortilla chips on the side it made for a very good meal.
Wash a bunch of spinach.
Tangy & Spicy Potatoes & Carrots
Authentic Mexican by Rick Bayless. The basic idea behind the recipe is:
Wash and dice:
Place in large stockpan with just enough water to cover.
Reduce from a boil, and continue cooking until tender. Drain the vegetables and put them in a skillet with a little bit of oil. In the original recipe you add a little enchilada sauce (red) to the root vegetables, but my mom has changed it and made it her own by adding salsa instead. Garnish it with cilantro and serve.