Leeks and frost-kissed farm share spinach, sautéed with chicken and cranberry salsa in a creamy enchilada, topped with spicy salsa verde.
Too early to break out the cranberry salsa? It pairs so nicely with salsa verde I couldn't resist. I'm tempted to try and make some of my own this year, since our farm share--and my spouse's coworkers--have provided so many hot peppers. I've put up salsa twice, and have just enough ripe tomatoes left to put up a third batch. In the mean time I put up a batch of hot pepper jelly as well--then promptly gave most of it away. Between the canning and the freezing I'm trying to keep up with the supply of vegetables that I'll feed the family during winter. [I feel like the Ant, though I really want to lie down and read my book like the Grasshopper--so I'm going to keep it short and sweet and go do just that.]
Want more enchilada recipes? Try my Clickable Collage. More recipes using spinach? Here's the Spinach Recipes Collection. More recipes using Leeks? Try this collection. More recipes using Cranberries, in various permutations? Look here.