Last Gasp of Summer ... A Tex-Mex Party! Arriba! Arriba!

Every year, Silent Bob and his brothers and sisters host a get-together camp out, just before the first Fall rains and frost warnings. One last summer party,  it's always 'themed' and we all (well, not ALL!) pull out the stops,  come in the goofiest costumes and bring plenty of libations to last well into the night. There's always a big campfire and plenty of jokes, family stories, and general blab to keep everyone gathered until the smoke gets to the eyes or the libations cause total drowsiness. Everyone plans and makes the yummiest foods, so you can be assured that no one goes to their sleeping bags hungry. This year it's all about Tex- Mex food, costuming, and drinks. No doubt there will be sombreros and tequila aplenty this afternoon when we all pull in to Mary and Bill's country place to pitch the tents, make the fire circle and lay out food buffet.

I'll be bringing a big old pan of Green Enchiladas that have been doctored to a three-alarm burn with three minced jalapenos and a Mexican Chocolate Cake to cool things down after dinner.  Green Enchiladas is a dish that I found in Martha Stewart's Cook Book, several years ago. It became a real favorite in our house when all the kids were home and loving their Tex-Mex feasts with all their high school friends. Sara, the Sprout used to call every month or two from college to ask for the recipe ... she never seemed to write it down, the silly.  I loved the fact that family recipes were being spread farther afield, though!  I'll bet that before this party is out, I'll be sending someone to The Spice Garden to pick up this recipe ...

Enjoy!

Begin by poaching three good-sized chickens breasts (halves) in some chicken broth spiced with several peppercorns and

fresh cilantro for about 20 minutes.

When the chicken is just 'done', remove it from the broth, shred it into a mixing bowl and set it aside to cool a bit.

While the chicken is cooling,  saute a good-sized onion in 3 tablespoons of butter until it is glistening  and semi-soft.

While the onions are getting 'done', mince three spicy peppers ... jalapenos, serranos, or habenero or a combination of them.

Turn the peppers and onions into 3 cups of sour cream , a teaspoon of powdered cumin,  two boxes of frozen spinach that have been steamed, drained , and squeezed to remove excess water., a small amount of the spinach juices and a quarter cup of milk.

Mix half the spinach and sour cream slather into the shredded chicken, add kosher salt and black pepper, to taste.

 

Grease a long casserole pan and get 10 flour or corn tortilla wrappers. Use the larger tortilla shells, if possible.



Place a ridge of chicken and spinach mix in the center of the tortilla and roll snuggly. Lay it seam-side down in the greased casserole and continue on with the other tortillas until the dish is filled with enchiladas.



Grate 8 oz. of Monterey jack cheese. Place half of the cheese over the rolled enchiladas. Then,  spoon the other half of the spinach and sour cream mix onto the cheese.

Top the enchiladas with the other half of the Montery jack cheese. Sprinkle the top of the enchiladas with some cayenne pepper and chili powder and bake uncovered in a 350 degree F. oven for about 30 minutes until the sauces bubble at the edges and the cheese is becoming golden.

Serve with bean and rice, re-fried beans, or taco salad, or roasted butternut squash with pepitas.

 

Arriba! Arriba!