Hello chicken ench. How gorgeous do you look today?
I kind of go through phases with food. For weeks on end I’ll crave only chicken tortilla soup and enchiladas, then I’ll switch to tagliatelle with tomato sauce and chicken fingers (random, I know) and finally I’ll settle on french fries and vegan banana pancakes, my usual go-to cravings.
As you can tell though, I am currently in the enchilada phase.
Like any person who has an allergy will understand, you’re always searching for that “creaminess” in food, something that you very rarely have. When I eat out, I order salsa verde chicken enchiladas a lot, and they are beautifully tender and flavorful and delicious. But it’s always missing the creamy, melt-in-your-mouth taste that queso gives you.
And then I found this vegan queso recipe from Side of Sneakers blog, and it basically changed my vegan queso craving little life. I thought about adjusting the recipe to make it my own, but sometimes you just gotta let someone else have it. And she’s got it.
Since writing this post, I’ve basically just come off the last four days spent doing absolutely nothing. It’s been really wonderful, but now I feel that mild panic of needing to get stuff done creeping in. Anxiety is a bust.
Jordin, my boyfriend that I’ve mentioned a few times (and who’s hands are modeling in some of these photos), decided to get his wisdom teeth taken out. In typical Jordin fashion, he thought it’d be a quick fix and he’d be good to go in a few hours. Unfortunately, that was not the case.
I do have to say that it became extra enjoyable just laying around for a few days and spoon-feeding him soup.
You want to know what else we did during those relaxing days? Watch golf. He’s a golfer, so he loves to watch golf. So much golf. We watched a lot of golf. Hours upon hours of golf. Golf, golf, golf. IT WAS SO MUCH FUN.
Ha, but seriously though, it really was. And now I’m all up to date on the best players while I was creepily trying to
stalk spot their significant others in the crowd through the tv screen. Whatever keeps me going, right?
But back to the enchiladas. I actually made these before I left on my big summer trip, and I’ve been dying to share them with you guys ever since.
Enchiladas are a bit of a new food group for me. I’m pretty much a burrito hog when it comes to the mexican eating out realm. I follow in the footsteps of my father and his supreme burrito everywhere obsession. What can I say, we like consistency. But since I’ve become an adult and really embraced my independence, I now try new things. And like new things. Such as chicken enchiladas. I’m a changed woman.
So in honor of solid foods being introduced back into someone special’s diet today, I give you creamyyy salsa verde chicken enchiladas.
Yay for no wisdom teeth! Yay for solids! Yay for enchiladas!
- 5 chicken tenderloins
- 1 cup tomatillo salsa
- 1 cup vegan queso blanco (I used Side of Sneakers)
- 1 teaspoon lime juice
- ¼ teaspoon salt
- 8-10 corn tortillas
- Bring a large pot of water to a boil and then add the chicken. Reduce the heat to medium and cook for 10 minutes, until there is no pink left. Remove from heat, drain the water, and let cool.
- When the chicken has cooled, place it into a medium bowl and using a fork, pull the chicken.
- Then add lime juice, ½ cup queso, and ¼ cup tomatillo salsa and mix together.
- Spread ¼ cup salsa on the bottom of a 9x9 inch baking dish.
- Place two spoonfuls of chicken mixture into each corn tortilla, fold up, and place in the baking dish.
- Pour ½ cup of the salsa and the rest of the queso on top.
- Bake at 375 degrees F for 15 minutes.
- Serve with cilantro sprinkled on top.
Melty. Goodness. Everywhere.