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Salsa verde enchiladas

I should have been born Mexican. Mexican food and drink make me swoon and salivate. Tortillas, cheese, beans, salsa, tequila, hot peppers. I could bathe in the above ingredients for weeks on end.

I am constantly scanning cookbooks, magazines and the internet for new Mexican concoctions. I found this Salsa Verde Enchilada recipe in Good Housekeeping and instantly adored it because it was Mexican and because it was unique. Using meat from rotisserie chickens? Brilliant! Why didn't I think of that? Have you ever started eating one of those chickens and ended up finishing the entire thing? Yeah, me either.

This recipe makes a total of 16 enchiladas in 2 separate baking dishes, so halve the recipe if you wish.

Remove the meat from 2 rotisserie chickens and coarsely shred it. Place the shredded meat in a medium bowl, discarding the skin and bones.

Evenly coat the chicken with 1/2 cup salsa verde.

Preheat your oven to 350 degrees F and grease two 9x13 baking dishes.

Place in a large skillet:

Two 16-oz. jars salsa verde (minus the 1/2 cup that was mixed in with the chicken)

6 green onions, thinly sliced

1/4 cup fresh lime juice

Heat to boiling over medium-high heat. Boil for 2 minutes, stirring occasionally.

Stir in 2 tablespoons of fresh, chopped cilantro and reduce the heat to low.

With tongs, place 1 tortilla in the salsa verde mixture, coating it completely. Heat it for 10 seconds and place it on a sheet of waxed paper. Top with about 1/3 cup of the chicken mixture, and roll up the tortilla.

Place it, seam side down, in the baking dish and repeat with the remaining tortillas and chicken, arranging 8 tortillas in each dish.

Add to the remaining salsa verde mixture:

8 oz. sour cream

1/2 cup chicken broth

Stir and spoon the mixture over the filled tortillas.

Cover the baking dishes with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and sprinkle the enchiladas in each dish with 4 oz. shredded Mexican cheese and fresh cilantro. Bake for 5 more minutes.

Total delicious, Mexican yumminess!

Click here for a printable recipe!


Appetizer recipe contest winners!

Ebby and I decided on the following two recipes as the winners of our appetizer recipe contest!

Western potato rounds - submitted by Joan H.

Buffalo sliders with cherry salsa - submitted by Chantal

Congrats, Joan and Chantal! If you could each send us your mailing address (via the Contact Pip & Ebby button on right), we will get Ebby's favorite microplane grater in the mail to each of you! Also, please provide your blog info if you want us to link to it in the posts we create that will detail your recipes.

We will add these recipes to our list of things to make for our big Bloggy Day this coming Saturday! Thanks!!


Kale chips

You are not going to believe me when I say that kale chips are DELICIOUS! Not just tolerable, but DELICIOUS. Yes, kale! That nutrient-packed, leafy vegetable that you ignore in the produce aisle! This is by far the best kale experience I have ever had. I wish I had discovered this little secret long ago.

As I ate the entire bowlful of my crispy afternoon snack, I felt like I should maybe be feeling guilty. As if I were eating a bag of cheetos or something. No guilt was necessary, though, because, well, because it's kale!

Assuming you trust me, here's what you will need to do to. Preheat your oven to 375 degrees F. Tear pieces from an entire bunch of kale, discarding the hard ribs. Make sure the kale is totally dry. If there is any moisture present, the kale will not crisp properly when it is cooked. Line a baking sheet with aluminum foil and spread the kale evenly across the top. Drizzle olive oil over the kale (anywhere from 1-4 tablespoons) and gently toss with your hands to coat.

Bake in the preheated oven for 12-15 minutes, or until the kale is crispy and bright green in color. After they have come out of the oven, salt (preferably kosher) and pepper them to your liking. Prepare to be very pleasantly surprised!

Click here for a printable recipe!


Appetizer recipe contest closed!

Thanks for the submissions! We will sort through the recipes and pick our two favorites and announce them on Monday.


Grilled havarti and salami sandwich

Every once in a while, my husband will blurt out a good recipe idea or an idea for this blog and every time, it is brilliant. This sandwich is a great example. It was all his idea. I was rummaging through the fridge, trying to find something to make for lunch and he said, "Well, what about combining that havarti cheese with salami to make a grilled cheese sandwich?" Um, perfect! Thank you, Husband!

Butter one side of a piece of white or wheat bread. Place it butter-side down on a skillet over medium-low heat.

Layer with:

Sun-dried tomato havarti cheese


Fresh spinach

Top with:

Sun-dried tomato havarti cheese

A piece of white or wheat bread, butter-side up

When the cheese closest to the pan melts, carefully flip the sandwich over. When the other cheese slice melts, remove from heat. Cut sandwich in half and enjoy!