Tuesday’s Table – Creamy Verde Chicken Enchiladas

Tonight I cooked dinner to take to a friend tomorrow and brainstormed for a bit what I could make. It would need to be something that could be made ahead of time, would taste good and be a comforting meal for her family. Enchiladas are something my husband requests often, but I usually avoid the request and go with something slightly easier and better for us. Some nights you just need to splurge and when you can share the love then all the better. 

Creamy Verde Chicken Enchiladas

Cream Sauce:

3 Tbs Butter

3 Tbs Flour

1/4 c. Sour Cream

1 sm. White Onion, diced

1 pack Cream Cheese (can be part Greek yogurt or 1/3 less fat cream cheese)

Dash of Garlic Powder

Salt to taste

Sauté butter and onions until the onions are tender. Add flour and sauté for two minutes. Add milk, stir. Add all other ingredients until combined. 

Green Sauce:

1 Jar Tomatillo Salsa

1 small jar diced Green Chilis

Combine  

Filling:

3 Chicken Breasts – seasoned with salt, garlic powder, cumin, chili powder, canola oil

Baked at 350 for 30 minutes, shred

Could also use rotisserie chicken

Small package of Mahatma Yellow Rice (1 cup dry rice), cooked according to directions.

Combine rice and shredded chicken.   
Directions:

Layer cream sauce on bottom of 9×13 baking dish. Pour salsa in a separate shallow dish, dip corn tortillas in salsa (this is done to add moisture and flavor to tortillas). Fill corn tortillas with chicken and rice mixture, roll up and place seam side down, close together in baking pan. Top enchiladas with the leftover verde sauce, cream sauce and finish with shredded  cheese.

Bake at 375 for 15 minutes.      

Enjoy!

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Mahi Tacos with Mango Salsa and Mexican Slaw

Fish tacos are always one of my favorite things. I feel like I make them throughout the Spring and Summer. Honestly should starting making them in the middle of January when I am wishing for any taste of Summer (will try to remember this next year).

You can make so many different variations making these an easy dish depending on what you already have at home.

  

  

Mango Salsa:

Mango

Avocado

Lime

Red Onion

Cilantro

Salt

Peel mango with vegetable peeler. Hold mango carefully as you slice away from the pit as it will be quite slippery once peeled; then dice and add to small bowl

Chop avocado. Add to mango.

Finely dice 1/2 of a red onion, add to bowl.

Add the juice AND zest of one lime

Add freshly washed, chopped cilantro (I LOVE cilantro so I use a lot but even just a little bit will do the trick)

Sprinkle sea salt on top and stir. Set aside until ready to top your fish tacos.

  

 

Mexican-y Slaw:

Cabbage – Either one bag of store bought angel hair slaw or 1/2 of a cabbage thrown in the food processor

Chopped Cilantro

1 Tbs. Mayonnaise

1 Tbs. Vegetable Oil

Juice AND Zest of 1/2 of a lime (for this whole meal buy two limes; one for mango salsa; 1/2 for this; 1/2 to squeeze on tacos before serving or in your water.. or beer)

1 Tbs. Sea Salt

Pinch of Sugar (1/2 tsp. ish)

Cumin

Cayenne Pepper

Paprika

Combine bottom 9 ingredients in a bowl to create a dressing, season with cumin, red pepper and paprika according to your taste. It will be a strong flavor but is needed to give a boost to the cabbage.

Toss the cabbage with the dressing, cover and place in the fridge to season. Could be made ahead of time.

  

  

Regardless of which white fish I find at the grocery or have in my freezer I use the same seasoning before I saute/grill the fish.

Fish Taco Seasoning:

2 tsp – Paprika

1 tsp – Cumin

1 tsp – Garlic Powder

1/4 – 1/2 tsp – Red Pepper (depending on the level of heat you like)

Salt and Pepper

Once fish is patted dry and seasoned on both sides, heat a small bit of vegetable oil in a skillet (or send these outside to be grilled). Add fish and cook for 3 minutes per side, until the fish is white and you cannot see through it.

  
For a more traditional tacos use corn tortillas, for an Americanized version use flour tortillas. Or really just use whatever you have. If you have a gas range run the tortillas over the flame to char them a bit, if not place them on a plate, dampen a paper towel and put on top of tortillas; place in microwave for 20 seconds. Both of these if just to add some warmth to the tortilla and neither of these are necessary.

This is all best served with a cerveza or a marg. 

Enjoy!!

 

 

 

 

Butchertown Hall – First Bites

Butchertown Hall combines Tex Mex, Hill Country BBQ and perfectly shareable plates. It adds another great option to the Germantown neighborhood of Nashville, while also filling a lunch and brunch gap in the neighborhood.

Not to mention the interior of this restaurant  is fantastic. They’ve brought nature inside, and combined it with white washed vaulted ceilings, while all seeming very industrial chic.





Four of us ordered 1/2 lb of carnitas, 1/2 lb of beef brisket, one order of the recommended sausage, 3 elote salads (think Mexican street corn, off of the cob, yum!), one order of the borracho beans… and then we each got out own taco.

The wait staff was very helpful when selecting and ordering.

Have you tried Butchertown Hall yet? If not give it a try. We had the best time and I can’t wait to get back on a weekend and check out their brunch!