Tuesday, July 21, 2009

One Bird, Two Pots

For a small lunch play date today I offered to take chicken salad sandwiches, one of my favorites! Dear Hubby hates chicken salad so I also used the chicken to try a new recipe for chicken and spinach enchiladas. For my chicken salad I always buy a honey mesquite rotisserie chicken from the grocery store, saves me time and is yummy! I am sharing my recipe on Jen's Tasty Tuesday, or hoping I am sharing. I am new to this!

Got all my ingredients ready...can you believe I forgot to add the almonds to the chicken salad. Was it Monday today??!!

I pulled the chicken apart without the skin and cut into bite size pieces with my handy kitchen shears. I used about 1/3 chicken for sandwiches and about 2/3 for enchiladas.

Yummy! This plate belongs to the girl hosting the play date...never return an empty plate! Would have been soooo much better with sliced almonds, oh well!
For enchiladas put some chicken mixture and cheese on each tortilla, roll up and place seam side down in greased dish.

Top enchiladas with remaining sauce and cheese. One to bake and one to freeze, perfect!

Bake at 350 degrees for about 30 minutes. Dear Hubby and I voted this recipe a keeper!

I fell in love with these shower curtains at Home Goods, I think I will tea stain the brown ones and use for living room curtains. The black ones I hope to make slip covers for my kitchen chairs, which is adjacent to my living room. The paintable wallpaper has a future home in my dining room picture frame molding. Check back to see the finished projects, I hope sooner rather than later!

Yummy Chicken Salad

About 2 cups cooked chicken (I use rotisserie)
2 Tablespoons lemon juice
1 teaspoon salt
1 cup chopped celery

Mix ingredients and refrigerate. Can be done night before.

Add the following:
1/3 cup miracle whip? (I don’t measure, I only use a little)
1 cup grapes, sliced
1/2 cup sliced almonds
1 small apple, chopped
I think this recipe is best on croissants.
Chicken and Spinach Enchiladas (a modified Southern Living recipe)
About 4 cups cooked chicken
chopped onion to taste
1/4 cup butter
10 ounce package chopped spinach, thawed and drained
24 ounces sour cream
1 can diced green chiles
3/4 cup milk
1 1/2 teaspoon cumin
20 flour tortillas (best if fresh from bakery or restaurant)
2 cups shredded Monterey Jack Cheese
Saute onion in butter until tender. Add spinach, sour cream, chiles, milk, cumin and stir until mixed. Add about 2/3 spinach mixture to chicken. Place a spoonful of spinach mixture and a sprinkle of cheese on each tortilla. Roll up and place seam side down in a greased dish. Cover enchiladas with remaining sauce and cheese. Bake at 350 degrees for about 30 minutes.

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