Saturday, April 10, 2010

Chicken Enchiladas Verdes

Last night we had chicken enchiladas with a home-made green salsa.  This is a healthy recipe- the enchiladas aren't swimming in cheese (although, I did use twice the amount of cheese called for in the recipe) and the salsa isn't loaded with sodium. 

A blender made the salsa prep quick.  The flavor was intense but not overly spicy.  Thinned sour cream drizzled on top of the enchiladas paired perfectly with the salsa. 

Art and I really liked these.  Jacob wouldn't even try a bite.  Maybe he will like the left overs tonight. 

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