AWESOME SPINACH SALAD, Chicken Enchiladas Ole

Hi everyone!

Here are a couple recipes I wanted to share with all of you.  First is an Awesome Spinach Salad.  This is a great salad to take to a potluck or to a friend's house.  I actually love salads like this but they don't fly in our nut free home.  The second recipe is for Chicken Enchiladas Ole.

AWESOME SPINACH SALAD
mama2AbbynJohn

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar or balsamic vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1 pint blueberries
1/4 cup almonds or pecans - toasted/chopped

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.  In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Chicken Enchiladas Ole
garden_frog

4 boneless skinless chicken breast halves
1 bunch green onions
10 peppercorns
3 ribs celery, tops only
1/2 tsp. salt
13 oz can tomatillos
4 oz can green chilies
1/3 cup cilantro leaves, snipped
3/4 cup whipping cream
2 eggs
1/4 cup chopped pickled jalapeno (seeded) - optional
2 cups monterey jack cheese, shredded - divided
1/2 cup grated parmesean cheese
1/2 tsp salt
1/2 tsp white pepper
olive oil
8 corn tortillas

1. In a large saucepan, combine chicken (trimmed), chopped onion tops (I use about the top third of the onions here), pepercorns, celery, salt and cover with water. Bring to a boil. Reduce heat and cook on low until chicken is tender. Drain and let chicken cool then shred and set aside.

2. Combine tomatillos, green chilies, cilantro, whipping cream, and eggs in blender. Process until smooth and set aside.

3. Combine chicken with remaining chopped green onions, jalapeno, 1 cup monterey jack cheese, and parmesan in a bowl. Season with salt and white pepper.

4. Heat oil in skillet and cook tortilla until soft. Remove from skillet, lay flat and fill with one-eighth* of chicken mixture into center. Form chicken into compact form and roll tortilla tightly. Place filled tortilla seam side down in sprayed 9x13 inch baking dish. Repeat with remaining 7 tortillas.

5. Pour tomatillo mixture evenly over tortillas. Sprinkle remaining monterey jack on top. Bake at 350 degrees for 20 to 25 minutes until bubbly.

*The recipe states to use one eighth of the chicken mixture but I've never used that much. In fact, I find the amt. of meat is enough for double the number of enchillads and the sauce is good for maybe 1 1/2 batches.