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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