What’s for dinner tonight?
With one of the following sides (depending on the season):
We have two versions of our Green Chili Enchiladas: one made with chicken, and one with black beans (for a vegetarian meal).
We often chop and freeze leftover cooked chicken or turkey in bags with 2 cups each, for use in some of our recipes at a later date, and we have found this recipe works well with either one.
Enchiladas take a little more time to prepare than most of our recipes, but don’t be intimidated–they’re still quite easy to make. The recipe was designed to fill our recommended 8×8-inch baking dish with two layers of enchiladas, but you can cut it in half if you only want one layer. The full recipe will also fit as one layer in a larger 13×9-inch baking dish (if you have one).
Since the enchiladas are packed with kale or spinach, you don’t need to worry about serving a green vegetable. Sometimes we simply place a bowl of clementines or oranges on the table. People can grab one if they want, and it provides a nice contrast of color.
However, if you don’t mind a little extra work, our Carrot Apple Salad complements this dish beautifully:
Here are some other simple options to choose from, depending on what’s in season:
We hope you enjoy this menu idea!