It’s finally CSA season! I’m so excited about fresh, local, organic produce coming to my doorstep every Wednesday afternoon that I almost can’t wait to get home from my writer’s conference and whip up a batch of these great Chicken Kale Enchiladas.
But at home there’s no nice conveyor belt that bears my dirty dishes off to a place where I don’t have to wash them, so I think I’ll wait a bit longer to come home.
In the meantime, tell me what you’re cooking up this week with your CSA or Farmer’s Market finds. Remember, one of the best ways to be both frugal and local is to shop your farmers in season. We’re getting lots of kale this week with our delivery so here’s one of our favorite ways to eat it. Enjoy!
Chicken Kale Enchiladas
8-12 oz fresh kale (cut leaves from stems and dice stems finely, roll leaves and chop)
2-3 chicken breasts, cooked and shredded (or pull from a rotisserie chicken)
small onion, diced
8 oz block cream cheese (can dice for faster melt)
8 oz monterey jack cheese, shredded
2 tbsp butter
1 tbsp taco seasoning
2 tbsp heavy cream (optional)
8 soft whole wheat tortillas
Saute kale stems and onion in butter until soft. Stir in kale leaves until wilted. Add cream cheese and stir until melted. Add chicken, taco seasoning, and mix well. Spoon onto tortilla and roll. Place seam down in a 9×12 baking dish. Spread shredded cheese over tortillas, drizzle with cream, and cover with foil. Bake at 350 degrees for 30 minutes or until bubbly.
Sometimes I add black beans. Sometimes I top the tortillas with diced tomatoes. Sometimes I add salsa to the filling. Sometimes I serve this with salad or guacamole. It’s never the same twice. Perk of being the chief cook and bottle washer.
Lindsey P. Brackett 