From Auntie Judy!
1 lb. ground turkey (or ground beef)
3 cups salsa, divided
1 (10 oz.) package frozen chopped spinach, thawed, squeezed dry
2 ½ tsp. ground cumin, divided
1/2 tsp. salt
1 (250 g.) pkg. cream cheese, cubed
12 flour tortillas (7 inch), warmed
1 (14 oz.) can diced tomatoes, undrained
1 cup shredded cheddar cheese
Optional toppings: shredded lettuce, black olives, diced avocado, sour cream
In a large skillet, cook turkey until no longer pink, breaking it into small pieces with a spoon. Drain excess fat. Add 1 cup of the salsa, the spinach, 1 1/2 tsp. of the cumin and salt. Cook and stir 5 minutes or until most of the liquid has evaporated. Add cream cheese stirring just until melted.
Spoon about 1/2 cup filling down centre of each warmed tortilla; roll up and place seam side down in a lightly greased 13X9 baking dish.
Combine tomatoes and remaining 2 cups salsa and 1tsp. cumin. Spoon over enchiladas. Bake at 350 F. for 20-30 minutes or until hot. Sprinkle with cheddar; return to oven 2 minutes. (I like to serve the cheddar from the table to sprinkle on each portion.)
1. The filling can be made ahead and refrigerated or frozen. Rewarm slightly to proceed.
2. Suggested toppings can be served as a salad.
4 boneless chicken breast halves, cut in strips
(drain on paper towel to remove excess moisture for best browning)
Pam or oil for sauteing
3 - 4 Tbsp. finely chopped onion
2 garlic cloves, chopped fine (use a garlic press!!)
1 - 2 tsp. sweet chili sauce - Asian food section of store
1/2 cup crunchy peanut butter (use smooth if necessary)
2 Tbsp. fresh lime juice (1 lime) - microwave lime for 20 sec. for more juice
grated rind of lime, optional - for enhanced lime flavour
1 - 2 tbsp. soy sauce (or more to taste)
1 Tbsp. grated fresh ginger
1 can (400 ml.) coconut milk
Saute chicken strips. Remove to a separate plate.
Saute onion and garlic in drippings over medium heat until softened but not browned. Add remaining ingredients in order. Stir well to mix. Taste and adjust flavours!!! Add chicken strips and simmer for about 20 minutes. Serve with rice.
Chicken breasts cut into strips very easily when partially frozen. Cut across the grain with a sharp knife.
Whenever you need chopped onion in a recipe, chop a whole large onion. Use what you need, then store the rest in an airtight container or freezer bag for next time. Saves time next time.
USE A FRESH LIME!! The difference in flavour is incredible and they are so inexpensive at produce markets. Get a juicer if you don't have one! For the grated rind, one of those "V" shaped vegetable peelers that has a grater in the handle is perfect.
Fresh ginger keeps well wrapped in plastic wrap in the fridge or can be frozen and then grated from the frozen state, if necessary. Peeling is optional. So easy to have on hand. Use the same grater as mentioned above.