It’s summer, so we eat summer food. Today was chicken, corn and kale enchiladas.
- 1 small onion, diced
- 1 kale leaf, chopped
- 1 ear roast corn with kernels stripped
- .5 pound of chicken
- 3 cloves garlic, minced
- .5 tsp cumin
- .5 tsp sweet curry powder
- pinch ancho chili powder
In cast iron skillet with a little neutral oil, cook chicken, onions, and garlic until veggies are translucent. Then add the chopped kale and cook until done how you like kale. Add the corn. Add the chili powder and ancho. Then freak out because you grabbed the wrong jar. Add a little cumin.
Take the filling and put into flour tortillas with a small amount of grated cheddar. Roll the tortillas and put into a baking dish. Cover the rolls with enchilada sauce – tonight I used Frontera green enchilada sauce, and cheese.
Bake at 350 until done. “Done” meaning the cheese is melted and the sauce is bubbly.
Eat. Marvel at how good this is even with curry flavors. Channel Bob Ross and decide the curry powder was a happy accident. Drink a lot of wine and write a totally passive voice blog post. Decide you can’t be bothered to go back and make the post active tense. Post the blog post and finish watching Iron Chef America.