Secret Recipe Club Reveal!

Yes...my highlight of the month...the big Secret Recipe Club reveal! Woo-hoo! This months secret recipe comes from the blog, Our Eating Habits! Jaime, the voice behind the blog, is absolutely wonderful, wanting to share her passion for cooking, baking, and eating with all of us! Jaime is the queen of creativity, which includes trying new recipes in the kitchen, and new restaurants! I admire Jaime for her creativity in the kitchen, which gives me the courage I need to tackle dishes that I find honestly...a little scary. Jamie is so creative, that, at first, I had know idea what to make from her collection of delicious dishes and baked goods. Then, out of no where, it hit me! Why not choose a recipe with a dish that I have never made before...duh, winner, winner, enchilada dinner! 

I channeled my inner Latina, and made Jaime's Spinach Enchilada's. 

I mean, you really can't go wrong with a cheesy spinach enchilada filling.

Now, you know I had to change up the recipe just a bit, so in my best "Mangia" fashion I made a few substitutions, additions, etc.

First off, instead of using Monterrey Jack cheese, I used Cotija cheese, which to me, is basically, the feta cheese of Mexican food. I'm pretty obsessed with it, so it was definitely necessary for my enchilada inauguration. Second, I substituted plain Greek yogurt for sour cream, which is pretty self-explanatory. I'm a Greek yogurt snob. 

Then, I added some shredded chicken to the mixture, just because, we tend to gravitate towards favoring chicken enchiladas in this family. Oh, how we love us some meat! 

 My corn tortillas weren't really holding up the filling, so I made a layered enchilada casserole instead.

You gotta do what you gotta do.

I have been wanting to try this Frontera Red Chile Enchilada Sauce FOREVER and it was definitely worth waiting for!  

The flavor pays tribute to that traditional red enchilada sauce, that tastes of robust sun-dried chile's, roasted garlic, and a variety of spices. Plus, it's all natural, with no preservatives, and gluten-free! Score!

Hey there colors of the Italian flag!

Creamy, salty, cotija cheese crumbled on top!

BOOM!

Operation enchilada was definitely 100% successful!

Thank you Julie! I will be frequenting your blog for more of your delicious recipes!

Somebody hand me a margarita! Ole!

Cheesy Spinach and Chicken Enchilada Bake (GF):

Ingredients:

1 T. extra-virgin olive oil

1 bunch of green onions, roughly chopped

2 cloves of garlic, minced

1/2 bunch of fresh spinach

1 c. ricotta cheese

1/2 c. plain Greek yogurt (I used Chobani)

1 c. crumbled Cotija cheese, divided

1 small Rotisserie Chicken, shredded

12 (6-in.) corn tortillas

2 (8 oz.) packages of Frontera Red Chile Enchilada Sauce (or enchilada sauce of your choice)

Instructions:

1. Preheat the oven to 375 degrees F. Spray a 13x9 in. baking dish with cooking spray.

2. Add the evoo to a large non-stick pan and heat over medium heat. 

3. Add the green onions and garlic and saute for about 2 minutes.

4. Add the spinach and cook for an additional 5 minutes, until just wilted.

5. In a large mixing bowl, combine the ricotta, Greek yogurt, and 1/2 c. of the Cotija cheese. Mix well.

6. Add the shredded chicken and the spinach and mix again until everything is distributed evenly.

7. Cover the bottom of the prepared baking dish with 6 corn tortillas, layering the tortillas crosswise.

8. Spread half of the filling mixture over the corn tortillas using a spatula.

9. Place the remaining 6 corn tortillas over the filling mixture.

10. Spread the remaining filling over the corn tortillas.

11. Pour the sauce evenly over the entire dish. Crumble the remaining 1/2 c. of Cotija cheese across the top of the dish, distributing evenly.

12. Bake for 20 minutes or until the sauce is bubbly and the Cotija is melted.

Makes about 30 square servings.

MANGIA!!!