Tales of the Sick, Sleeping, Starving Medical Student and her Substitute Chef.

Good evening everyone, especially the 2 followers of this blog! Sorry for long hiatus as Stacy was out of the country sampling Guinea pig among other exotic food in Ecuador; although that was not her primary purpose for being there.

Since Stacy is sick and currently in deep sleep. I figured I'd take over the blog for tonight's dinner. As usual, Stacy toiled around until she found a recipe that would be destined to find its way to our dinner table (actually living room coffee table). After our casual shopping experience we came home to cook Chicken, Black Bean and Spinach Enchiladas. I know what you are thinking. That sounds pretty dull. Actually, this dish packs a punch with a side of rich flavor. It was also simple and easy.

Note: While prepping, make sure that your cooking partner is still awake or else you will be left to cook this by yourself; thus doubling the time of what should be a 1 hour dish.

Chicken, Black Bean and Spinach Enchiladas
adapted from goodLife (eats)

• 1 lb Chicken breasts - cooked and shredded (My package came with 4 breasts)
• I seasoned the chicken with a BBQ rub and grilled it on a George Foreman
• 1 cup black beans (drained and rinsed)
• 6 oz baby spinach (roughly chopped)
• salt and pepper to taste
• 3/4 cup monterrey jack cheese (I substituted grated Mexican Cheese)
• 18 corn tortillas
• Tomatillo Salsa
• Sour Cream Sauce

Spray a 9X13 casserole dish with oil (Pam). Preheat oven to 375 F.

Combine chicken, spinach, salt, pepper in a medium/large bowl. Stir/toss until ingredients are evenly distributed. Add beans. Stir or fold beans in carefully so as to not mash them. Continue until the thoroughly mixed.

Steam the tortillas in a tortilla warmer. If you do not have one, and I did not, you can microwave them for 30-45 seconds.

One by one hand fill the tortilla with ~1/4 cup of mixed ingredients. Sprinkle on 1 tablespoon of cheese on top of the filling and roll the tortilla up, placing the seam side down in the previously prepared pan. Repeat until all tortillas have been filled. Drizzle sour cream sauce on top, followed by tomatillo salsa. Cover with foil and bake at 375 F for 20 min or until tortillas are heated thoroughly.

Sour Cream Sauce

• 2 tablespoons of butter
• 1/4 cup all-purpose flour
• 1.5 cup chicken broth
• 3/4 cup sour cream
• 3/4 teaspoon of salt
• 1/4 teaspoon pepper

Melt butter in a skillet over high heat. Add flour while whisking until golden and bubbly (2-3 minutes)

Add chicken broth slowly while whisking.

Stir in the sour cream. Whisk to remove any lumps. Simmer until sauce is thickened.

Season with salt and pepper.

Tomatillo Salsa Recipe

adapted from Tucson Community Supported Agriculture

• 1/2 lb tomatillos, husked, rinsed and diced/quartered
• 1 large green chile
• 1 onion chopped
• 2 garlic cloves
• 1/4 cup fresh cilantro leaves
• 1/2 lime of lime juice
• 1 tablespoon olive oil

Char green chile directly over gas flame or broiler or grill until blackened. Let stand in enclosed paper bag for 10 minutes. Peel, seed and chop.

Combine all ingredients in blender. Puree until almost smooth (should be slightly chunky). Season with salt and pepper. Add lime juice at this time.

Blending can be difficult. Be patient. Lime juice should give the blender enough liquid to work with.

Bon Appetit!