Verde Enchiladas with Chicken and Goat Cheese

Mexican inspired cuisine has got to be one of the simplest types of food to make, in part due to the fact that so many of the ingredients are pre-packaged and easily found in grocery stores. When taking shortcuts like this I always shop at Whole Foods for tortillas or salsa and avoid anything with cheap oils and preservatives that are commonly found in packaged foods like these. I haven't started making my own tortillas yet. Maybe one day.

This recipe is wonderfully light, but still filling. I used to make verde cheese enchiladas, but that were so heavy we always ended up feeling overfull and a little sick from so much cheese. I decided to come up with a similar, but lighter and healthier recipe so we didn't have to give up enchilada night altogether. I switched to a small quantity of goat cheese (because I LOVE the flavor, but a cojita cheese would also be delicious and certainly more authentic), added more fillings like spinach and avocado and chicken, and used a tomatillo salsa instead of a cheese sauce on top. We always feel satisfied but also capable of actually getting off the couch after dinner. These enchiladas can easily be a vegetarian recipe by skipping the chicken, and are totally delicious when full of just spinach, avocado, green chilis, and cheese.

VERDE ENCHILADAS WITH CHICKEN AND GOAT CHEESE

8 corn tortillas
2 cups fresh spinach leaves, wilted 
1 avocado
1 can green chilis
2 cups salsa verde 
4oz goat cheese
1 chicken breast, baked and shredded
1/2 cup chopped or torn cilantro leaves

Preheat oven to 400 F.

To assemble, fill a 9x13 dish with corn tortillas (as shown above) by resting them against one another like taco shells. Add shredded chicken, wilted spinach leaves, and slices of avocado. Spoon in some green chilis, then top with crumbled of goat cheese, reserving about 1/4 of the cheese for topping. Gently roll the corn tortillas closed and lay them downwards so that they will stay closed while baking. Pour verde salsa over the enchiladas so they are all covered. Bake for 20-25 minutes until they're bubbly and starting to brown a little.

Sprinkle with the remaining goat cheese and the chopped cilantro, then serve.

• Making salsa verde is actually quite simple so if you're interested, here is a quick bonus recipe:

1 lb tomatillos (fresh or canned)

1 small white onion, diced

1 clove garlic

2 serrano chiles (removed seeds for less spiciness; leave the seeds in for more spiciness)

About 5 stems of fresh cilantro

Salt to taste

• Just place all ingredients in a blender and pulse to blend. Add water as needed to reach desired constancy. 

Peppered Salmon with Mango Salsa

This is an old favorite that I had kind of just forgotten about until recently. I haven't made it in ages and suddenly we've had it twice in the last few weeks. I've never claimed to be great at organization or consistency.  

Salmon is one of the healthiest meat options out there, and I should really try to make it more often. This salmon is covered in coarsely ground black pepper and baked for 15 minutes or less, depending on how many servings. It's one of those rare 30 minute, weeknight dinners that also happens to be super healthy and super delicious... the trifecta! 

PEPPERED SALMON

Fresh salmon steak, 3oz per person

Butter, salt, pepper

Preheat oven to 450F. Grease a glass or metal dish with coconut or olive oil. 

Rinse salmon and pat dry. Slice into 3oz servings. Place several small pats of butter on the salmon then season generously with freshly ground black pepper, and a little bit of salt. 

Bake until salmon is cooked through, about 12-15 mins. Prepare mango salsa while salmon is baking.

MANGO SALSA

2 mangos

1/3 cup red bell pepper

1/3 cup purple onion

Handful of cilantro

Fresh jalapeño pepper, added to taste

Juice from half of a lime 

Salt and pepper, to taste

Finely chop first 5 ingredients and stir to combine. Glaze with lime juice, season with salt and pepper, stir and serve over salmon. Serves 4-6.