Friday, January 4, 2013

Guest blogger!

One of our CSA members, Suzanne shares her family recipe for enchiladas! Thanks Suzanne!

My husband and I are R’eisen Shine CSA members. We help out at the farm as much as we can and when it is convenient for our favorite farmers. Digging in the dirt and checking out the farm is always time well spent. And with two young’uns at home they love visiting the farm and chasing chickens and petting the sheep. Our 2.5 year old could sit and watch the meat chickens for hours! With little ones at home, we have our hands full all the time so we are always looking for meals that are healthy and quick and super tasty to finicky palates! This one is always a hit with both our kids.
Farm Enchiladas
½ finely chopped onion (optional)
1 clove garlic
½ cup frozen R’eisen shine corn
½ cup frozen R’eisen shine broccoli
2 (approximate) cups chicken, turkey or rabbit (pre-cooked) and cut into small pieces

¼ cup sour cream
1 cup of shredded cheese- sharp cheddar or mozzarella
10ish tortillas
Medium sized can or bottle of your favorite enchilada sauce
A bunch of kale (optional)

· Preheat oven to 350.
· If you like onions then start by sautéing your onion in a little bit of olive oil- around a tbsp until soft and add in garlic and sauté for 2 minutes. (My 5 year-old refuses anything with onions, so we skip this. But, nothing makes your kitchen smells better than a little bit of olive oil and onion! Yum!) If you want to add in some greens- kale or other leafy green ones this is the time. Sauté for 5 min more.
· Add in your corn and broccoli. Cook until it’s warm about 3-5 min. Typically I will chop up the frozen broccoli nice and small so my kids won’t notice that are eating it.
· Time to add in your meat. We love to take our leftovers from our weekly chicken and use it for this recipe. Leftover turkey or fresh rabbit work great, too. (boil the rabbit until cooked then use meat from the rabbit). Last week we did this with our leftover farm turkey from Christmas and they tasted fantastic! Cook until warm.
· Add in the sour cream and about a ¼ cup of the enchilada sauce until you’ve got a little sauce in your pan. We are huge fans of Trader Joe’s enchilada sauce- nice and spicy! Yum!
· Grease your 9x11 pan. Put a small amount of enchilada sauce on the bottom of pan. Fill your tortillas with a few spoonfuls of your meat mixture and a bit of cheese if desired. Wrap ‘em up and put the seam side down.
· Pour the rest of your enchilada sauce on top. Sprinkle some extra cheese on top. I think I use a little less than a ¼ cup.
· Bake for about 20-25 minutes.
· Other additions- frozen cherry tomatoes or some chopped up cooked carrots taste great, too. To save time, I will make the enchiladas ahead of time and put them in the fridge for a few hours and then bake. I just save the enchilada sauce and extra cheese until it’s time for them to go in the oven.

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