We had a long day yesterday! I had lots of errands to run, we officially adopted little carson (see below picture!) and I had to drive Sim to meetings for his new movie he is producing. (I'm driving Sim cause he severely sprained his right ankle) So, I didn't have much time to think about dinner! I ran into whole foods, saw some yummy mushrooms and decided to make Enchiladas. Mushroom and onion for me and chicken for Sim. Enchiladas are great cause you can make everything from scratch, or cut some corners. I also saw some amazing peaches so, I made a peach crisp for dessert. And, I'm sorry I forgot to take a picture of dinner tonight. Here is my pretty different version:
What you'll need:
4 Flour Tortillas
14 oz. Enchilada Sauce, homemade or a can
2 ½ cups Cheddar Cheese, shredded
¾ lbs. Ricotta Cheese, drained
1 medium Yellow Onion, sliced
8 mushrooms, sliced
1 ear of Corn, cooked and kernels removed (or a small can)
2 handfuls of fresh Spinach
2 Green Onions, sliced
1 Chicken Breast, sliced
What you’ll do:
Make your Enchilada sauce from scratch or heat up your can (If you are going to go this way, I like “Hatch”) Sauté the onion and mushrooms in a little olive oil; season with garlic salt and pepper.
In a medium bowl, mix the Ricotta cheese and 2 cups Cheddar Cheese.
To the Mushrooms and Onions add the Corn and Spinach and a few spoonfuls of the Enchilada sauce. (This is also when you would add the Chicken) Sauté a couple minutes till the Spinach is wilted. Mix the vegetables into the cheese mix in the medium bowl. Stir until the cheeses get melted.
To Assemble: Lay a tortilla on a flat workspace. Place a dollop of mix on the tortilla a quarter of the way up. Roll and place seam side down on a plate. Repeat, placing two rolls on each plate.
Spoon warm Enchilada sauce on top of the rolls. Sprinkle with the rest of the Cheddar Cheese and Green Onions.