Before we get into today’s post, let’s have a chat (feel free to skip on below for the recipe!). For those of you who have followed this blog since the beginning you have probably noticed that my posting frequency in the past year has gone from 3-5 posts a week to once every 3 weeks. That’s a pretty drastic change. When I started the blog I did it mostly as a way to improve my photography but, also as a way to document my recipe testing and to venture out into the blogging world. In the beginning, my work hours were way crazier than they are now and I really had to plan my day meticulously to find time to shoot. Fast forward a year later after stressing about putting a certain number of posts up each week I think I just hit a wall. And so, last summer, I decided to only post when I really wanted to which turned into once every couple of weeks instead of every day. But it also meant that I started getting a bit lazy with my photography. Instead of pushing myself I became a bit complacent which is never a recipe for growth. And it’s not that I stopped loving blogging but more that I stopped feeling inspired by what I was doing. Now, this does have a happy (at least I think so) ending, because I recently had a bit of a break through and I think I’ve got my inspiration back. So while I still won’t be posting every day, I will be posting more. And I am hoping you guys will continue on this journey with me as I try to grow. And know that this blog is where it is today because of all of you. So, thank you!!
Ok, enough of the mushy stuff. Let’s get into this recipe.
Basically, this recipe is one that I have made so many times I can’t believe I’ve never put it up on the blog. It’s seriously my husband’s favorite meal (he requests it for his birthday every year) and it is always a hit.
What’s even better is that it really is so easy to make. Every time I make these, they are slightly different (seriously feel free to add in whatever you want just make sure to make the salsa and guac because they are killer) but this time all I did was bake some chicken (marinated for about 30 minutes beforehand), add in some black beans, spinach, rice (I cooked this while I was baking the chicken), and cheese into tortillas, smother them in salsa verde then bake for 15 minutes and serve with lots of cacique cheese, and guac. 
From start to finish it takes about an hour (and remember while the rice and chicken are cooking you are free to do whatever) and they are so worth it! And I would recommend making double what you will need so you can have extras! These re heat really well and are perfect to bring to work.
- tortillas
- 3 chicken breasts
- 1 can black beans (drained)
- 1 cup rice (cooked)
- Guacamole:
- 2 avocados
- 1 small tomato (Diced)
- The juice of one lime
- cacique cheese
- 1 small jalapeno deseeded and diced
- about 1 tbs. diced red onion
- Salsa Verde:
- about 10 tomatillos
- ¼ yellow onion
- 2 serrano chiles
- 2-3 cloves garlic
- 1 lime
- Chicken Marinade:
- the juice of one lime
- 1 tsp chili powder
- ¼ cup olive oil
- 1 tsp. cumin powder
- 1 clove garlic (minced)
- ½ tsp. salt
- Add the chicken breasts and all of the marinade ingredients (listed above) into a ziploc bag and let sit for about 30 minutes.
- Preheat the oven to 450
- In the meantime bring a large pot of water to a boil.
- Add in the tomatillos and the serrano chiles and let cook until the skin of the tomatillos has turned a dark shade of green (this should take about 30 minutes)
- After 30 minutes, place the chicken into a baking dish (i used the one shown in the photos above) and add in about ½ cup chicken broth and cook at 450 for 18-20 minutes or until fully cooked.
- While the chicken is cooking, add the tomatillos and serrano chiles (without any of the cooking water) into a blender.
- Add in the onion, garlic, and lime juice and blend until smooth.
- Transfer to a sauce pan and bring to a simmer.
- Once the chicken is done, drain the liquid from the pan and allow to cool on the counter for about 15 minutes then shred using a fork.
- Assemble the enchiladas with a bit of rice, cheese, black beans, chicken and spinach then roll and place in the pan you used to cook the chicken (this just helps save dishes).
- Once your pan is filled, cover with a ladel or two full of salsa verde, sprinkle on some cheese and place in the oven for about 15 minutes.
- While you're waiting, mash up the avocados and mix with the diced tomato, onion, cheese, jalpeño and lime juice then serve immediately once the enchiladas are finished.
