Do you ever just get so excited when you get something new (or new to you) that you don’t know what to with yourself, or what to do first with your new toy?
This is exactly how I felt last week when my wonderful UPS delivery lady dropped of my new food processor. I wanted to rush home right away, take it out of the box, clean it up and just start playing with it.
OK, so I probably did just that anyway… but you can’t blame a girl! It was so pretty, new and just begging to be used right away!
The possibilities of what I can use it for are endless too. I could go on and on about it, but I am sure I would end up forgetting why I was writing this column and never get to talking about an actual recipe.
Well, I can’t just forget about that!
Moving on from that excitement, I want to talk about enchiladas this month. I’m not a fan of them.
I have never really cared for chili sauce, chili powder or most of the ingredients in them. I know they can be made in a variety of ways too.
Now, I know what you’re thinking, “Well, why are you bringing it up to us then?”
Let me tell you why.
I used to be someone who didn’t really like to try new foods or recipes, especially if my mind was set that I probably wasn’t going to like it anyway.
Over the years, I started to sometimes weigh the pros and cons. I’d see if, maybe, I could adjust it to something I would like to try, as recipes can be changed and have changed over the years.
So, one day when I was going thru one of my many recipe books/magazines, I came across a spinach enchilada recipe.
Not going to lie, my first instinct was to not even read thru the recipe because of the word “enchilada,” but I stopped myself, because I do love spinach.
As soon as I read through it, I knew it was something that I could and would try. Minus the onions for me, these spinach enchiladas are delicious.
I kept the chili powder to slightly less than 3 teaspoons and that was perfect. Of course, you can add more to your taste! I got about 8 tortillas out of the recipe.
Trying something new, that I normally wouldn’t have, was able to feed my creativity and prove to myself that it was just as exciting and wonderful as getting something new. I hope that if this recipe is new to you, it does the same for you.
1 can (14-1/2 oz.) chicken broth
1 can (6 oz.) tomato paste
3-4 tsp. chili powder
1 package (10 oz.) frozen chopped spinach, thawed and well-drained
3 green onions, chopped
1/3 cup sour cream
1/4 cup 4 percent cottage cheese, drained
1-1/2 cups (6 oz.) shredded Colby/Monterey Jack cheese, divided
6-8 corn tortillas (7-inch)
-For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer uncovered for 5 minutes.
-Meanwhile, combine the spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese.
-Spoon 1/2 cup of the sauce into a greased 11x 7-inch baking dish. Dip tortillas in the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla.
-Roll tortillas and place in the baking dish with seam-side down. Top with the remaining sauce and cheese. Bake, uncovered, at 350 degrees for 20 minutes or until bubbly.
If you have questions/comments for me about a recipe, feel free to email me at firstname.lastname@example.org