Creamy Chicken Green Enchiladas

{Image via here}

Feliz Cinco De Mayo!

Hooray!

We're celebrating by eating Mexican food all week long; for us that means food infested with guac, lime, cilantro, jalapeno, and other such components. Tonight we're doing chorizo and red pepper quesadillas with a pepita salad and cinnamon chocolate ice cream for dessert. Maybe I should polish up on my"gracias's" and "de nada's" too.

But Monday, oohhhhh, sweet Monday night, my casserole life was cranked up a notch for the better.

I linked here for this fabulously interchangeable, but delectable recipe that has to be a new dinner favorite; the nice thing is, if you are vegetarian, take the chicken out and swap in beans instead. If you'd like more veggies in your meal, add some chopped zucchini and onion. If you prefer red salsa over tomatillo, go for it. It's virtually endless how you can make this dish your own.

As a side dish, we had jiciama slices that had been "marinted" in lime juice and salt, as well as some honeydew slices.

Again, go here for the original recipe, but the one below is how we made it in my kitchen.

Oh my yes please.

Creamy Chicken Tomatillo Enchiladas

2 lbs chicken breasts, cooked 8 hours in slow cooker, then shredded

olive oil

salt and pepper

5 garlic cloves

1 zucchini, finely chopped

1 cup frozen corn kernels, thawed

2 jars (16 oz each) medium green salsa

3/4 cup whole milk (recipe calls for cream-whole milk we always have on hand, so used it instead)

12 corn tortillas (the 6-inch guys)

12 ounces Mexican blend of shredded cheese

Fresh cilantro, cut up (for garnish)

In a large saucepan, cook zucchini and garlic in olive oil over medium. Season with salt and pepper, and stir so garlic doesn't burn or brown to quickly. Once the zucchini is tender, remove from heat, and add chicken and corn kernels.

In a large bowl, combine salsa and cream (or milk). Add about 1 cup of this to the chicken mixture. Check for seasonings.

Place corn tortillas on a plate and zap in m'wave to make them more workable and soft.

Using a spoon, place a heaping amount of chicken mixture down the middle of each tortilla. Roll up, and place in casserole dish. Continue doing until the mixture is all used up.

Pour remaining salsa-cream mixture all over the rolled-tortillas. Spread cheese all over this, and bake for 30-45 minutes at 350 degrees until nice and bubbly.

Garnish with fresh cilantro, sour cream, and avocado.