I made chicken-spinach enchiladas tonight.
I used a vegetarian recipe and…adapted it.
See, I don’t live with vegetarians. The men in my life are very much carnivores, so I knew they would not eat anything without meat. And I thought I remembered them both ordering chicken-spinach or shrimp spinach enchiladas at one time or another, so I decided to add chicken. Alteration #1.
Change #2: the recipe called for cottage cheese. I do not like cottage cheese. Unlike the guy in opposition to Sam I Am, I HAVE tried cottage cheese, and I do not like it. It’s lumpy. I do not like the lumps. So I bought ricotta, since I’m told it’s similar in taste, but it isn’t lumpy.
Also, the recipe was for spinach-broccoli enchiladas. I figured by adding the chicken, I would already have a whole lot of filling to put in my tortillas, so I left out the broccoli. Change #3. I put in more salsa, because it seemed a little dry to me–I’m not sure that was a big enough change to count. I mean, I had all that chicken, so I had a great big bunch of filling, of course it would need more salsa and the recipe did call for it. I just used twice as much (and poured even more over the top.
Then, since we are a gluten-free household–at least for our main dish–I subbed corn tortillas for the flour tortillas the recipe called for. Change #4. Corn tortillas are better for you anyway. For reals. (I like them better in enchiladas, usually.)
So, instead of vegetarian spinach-broccoli-cottage cheese flour tortilla enchiladas, we had spinach-chicken-ricotta corn tortilla enchiladas. Flavored with salsa and cumin, with grated cheddar to make them even cheesier (all that, plus the sauteed onion, was in the recipe). I wasn’t exactly creating a new recipe, just tweaking it to make something my family could and would eat. They were muy delicioso.
I suppose the daughter could use tofu instead of ricotta for the dairy sensitive grandboy? Make him his own dish of enchiladas?
Oh, and I got THREE pages written today. Go me!