I would love to be like the Pioneer Woman and have enough recipes and enough (interesting) stories that people decide to pay me to just be myself and blog about it. So I’m blogging about dinner tonight. Probably should have taken a picture to make it legit but the leftovers are already in the fridge.
I have been sick, Eva came home from school with a fever, so dinner needed to be simple and quick. Enchiladas!
We had enchilada sauce, tortillas and chicken that we’d cooked in the crock pot a couple days ago. I got everything out and shredded the chicken and quickly realized that three ingredients were NOT going to make a yummy dinner. So I go to grab some onion or peppers or something… we don’t have any. But I am hooked on this onion idea. What could I substitute? Vidalia Onion dip leftover from Super Bowl Sunday. One of my mom’s signature dishes and a family favorite, it’s made with cream cheese, vidalia onions, water chestnuts, and dry white wine. Yes, creamy oniony goodness. So I warm that up and toss it in with the chicken.
…not satisfied. Wait, I have frozen chopped spinach! Success is near! Thawed and drained and thrown in the bowl. I fill the tortillas with my creamy chicken and spinach mixture, cover with the enchilada sauce, and toss in the convection oven at 375 degrees for 12 minutes.
Oh, people. It was divine. The Vidalia Onion dip had just enough savory creaminess to make the chicken and spinach really balanced and smooth and the enchilada sauce spiced it up and gave it another layer of flavor depth. And the best part is we probably would have thrown the leftover dip away in a couple days so I prevented some waste in the process! Yay me! Dinner adventure for the win.
And now I’m going to cuddle my feverish baby and prayer we wake up healthier. Good night, folks!