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When I was growing up, I never ate spinach, but now I love it. Fresh spinach, that is, not the canned stuff.
I usually plant two or three big flowerpots with spinach and lettuce every year and put them on my front porch (away from rabbits.) I get plenty for myself, to use in salads and cooked dishes.
I was experimenting the other night and ended up making some delicious enchiladas with a little bit of leftover chicken, spinach and a big Vidalia onion. Yum!
I used flour tortillas. The ones you don't use in the enchiladas can be used in the super dessert chimichanga. It was also an experiment.
Use any fresh fruit you want-strawberries, raspberries or peaches.
Susan's Springtime Enchiladas
4 T. butter
1 large Vidalia sweet onion, chopped
Salt, pepper to taste
1 1/2 c. fresh spinach, chopped, packed
1 1/2 c. cooked chopped chicken
4 oz. cream cheese
5 flour tortillas
2/3 c. sour cream
1/3-1/2 c. salsa
1 1/2 c. grated cheese (your choice)
In skillet, sauté onion in butter till tender over low heat, about 10 minutes. Season with salt and pepper. Add spinach and stir a minute, then add chicken and cream cheese. Cook and stir a few minutes till heated through. Remove from heat and divide into five portions. Soften five flour tortillas in medium hot skillet just till pliable. Roll up a portion of filling in each tortilla and put seam side down in a shallow baking pan. Mix sour cream and salsa; pour over top. Sprinkle with grated cheese. Cover and bake at 325 degrees for 40 minutes. Serves 2-4.
Dessert Chimichangas with fruit
1 (8-oz.) pkg. cream cheese, softened
1/3-1/2 c. sugar
1/2 t. vanilla
4-5 flour tortillas, softened
2 c. fresh fruit, sweetened if necessary (your choice)
Mix together cream cheese, sugar, vanilla and cinnamon. Put a dollop on tortilla and roll up bottom, fold in sides and roll the rest of the way up. If necessary, fasten closed with toothpick. Fry in hot oil (350) till browned slightly, turning to brown all sides. Drain on paper towels. Spoon fresh fruit over the top and sprinkle with powdered sugar. Serves 4-5.