Life from Scratch's Farmers' Market Recipes
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Spring Enchilada Casserole with Cilantro-Lime Sauce
¾ cup cilantro, leaves removed
3 green onions, green parts only
2 garlic cloves, peeled
1 jalapeno, seeds removed
1 lime, juiced
1 ½ cups thick, plain yogurt
½ teaspoon salt
18 asparagus spears, trimmed
2 chicken breasts, cooked and shredded
2 tablespoons avocado or olive oil, divided
5 green onions, diced
1 cup radishes, diced
6 cups spinach, stems removed and leaves chopped
salt and pepper
1 ½ cups shredded mozzarella cheese, divided
6 8-inch wheat tortillas
3 cups cooked brown rice
Garnish (optional): cilantro, lime and radishes
Place cilantro, green onions, garlic, jalapeno, and lime juice in a blender or food processor and pulse until finely chopped. Add the yogurt and salt and blend until combined.
Preheat the oven to 400°F. Place asparagus on a baking sheet in a single layer. Toss with 1 tablespoon of the oil, salt and pepper. Roast in oven for 7-10 minutes, depending on the size of the spears. You still want them to be crisp.
Heat the remaining oil in a large skillet over medium heat. Add the onion and cook for about 2-3 minutes, until softened. Add radishes and cook for about 3-5 minutes, or until just soft. Stir in the spinach and let the leaves wilt (this may take 2 or 3 batches). Remove from heat and season mixture with salt and pepper.
In a large bowl, combine shredded chicken, cooked veggie mixture, ½ cup of the mozzarella, and ½ cup of the cilantro-lime sauce.
Cover the bottom of a baking dish with all of the cooked brown rice and then a thin layer of the cilantro-lime sauce. One by one, lay out a tortilla and spread the chicken and veggie mixture down the center and top with 3 pieces of asparagus. Roll the enchiladas up tightly and place face down in the baking dish on top of the rice. Cover with the remaining sauce and mozzarella cheese.
Bake for 20 minutes, or until cheese has melted and tortillas have browned slightly. If desired, garnish with additional radishes, cilantro and lime slices. Enjoy!