Wednesday Night Dinner: Enchiladas & Eggplant Chips

Whitney finally returned to Wednesday night dinners this week and I let her pick the meal in honor of her return. She chose my Chicken & Green Chile Enchiladas in Sour Cream Sauce and Vanessa's Fried Eggplant Chips.

This time, I added a little bit of cumin to the sour cream sauce and I sauteed the onions in butter before stuffing the tortillas. I also lightly crisped the tortillas in a skillet with melted butter on medium-low heat before I stuffed them. These were definitely the best enchiladas I've made so far.

Grilled Green Chile and Cheese Sandwich

My sister moved into my house and I'm thinking it means I might cook more often now that there's someone else around. I had leftover green chiles from last week's Wednesday night dinner, and some leftover havarti cheese, and the perfect recipe came to mind—Pioneer Woman's favorite sandwich. The sandwich consists of green chiles, tomatoes, red onions, and cheese with a sauce made of dijon and mayo. It was pretty delicious. On the side I roasted some sweet potatoes and threw together a salad. For the sweet potatoes, just toss them in olive oil, add a little salt and pepper, and roast for 35 minutes at 375 degrees. Delish!

Wednesday Night Dinner: Southwest Salad and Baked Flautas

Despite its lack of prettiness, it was a pretty delicious and easy dinner. I picked up some fresh tortillas at the farmer's market so it guided my decision to go with a Mexican dinner. I love Southwest salads and then I found a recipe for Black Bean and Green Chile Baked Flautas from For the love of cooking. We also made homemade guacamole.

Here's my Southwest salad recipe and you can find the baked flautas recipe at the link above. The flautas are a great vegetarian recipe too.

Southwest Salad
romaine
spinach
tomatoes
red onions
avocados
corn kernels
black beans
grilled chicken

Toss together and serve with a spicy ranch dressing.