Recipe(tried): Chicken Spinach Enchiladas, Tomato and Cucumber Salad and Aqua di Frutta Iced Tea

Good Morning Everyone,

Another gorgeous day outside...I want to take advantage of it and sit out there with a few magazines and a good book, but before I do, let me post tonight's dinner...

Chicken Spinach Enchiladas, Mixed Tomatoes & Cucumber Salad, & Agua di Frutta Iced Tea. We are still enjoying our Lemon-Cranberry Cake.

Happy Cooking!

Chicken Spinach Enchilada Casserole
Makes 6 servings

2 chicken breasts
1/2 large coarsely chopped onion
1/2 red bell pepper, chopped
3 garlic cloves, minced
2 Tbsp. butter
1/2 lb. fresh spinach
1 cup chopped green chili pepper (or to taste)
1 cup sour cream
1/2 tsp. ground cumin
12 oz. grated cheddar cheese
12 oz. grated Monterey Jack cheese
3 or 4 large flour tortillas
GARNISHES:
Diced tomatoes, chopped avocados, chopped scallions, sliced black olives, chopped cilantro

Poach the breasts for 20 minutes. Allow to cool. Remove meat from bones and cut into bite-size pieces. Set aside.

Saute onion, red bell pepper and garlic in butter till limp. Remove skillet from heat and add spinach and cover. Allow spinach to steam in skillet for 15 minutes.

Add the chili pepper, sour cream, chicken and cumin; blend well.

Line a greased casserole (I used a shallow corning ware white casserole 3 1/2 quart) with a tortilla, layer chicken mixture on and top with a layer of cheddar and Jack cheeses. Layer once more again and end with a layer of tortilla covered with a layer of cheeses.

Bake at 350 degrees F for 30 minutes.

Top with all the garnishes listed. Delicious!!

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Diced Tomato and Cucumber Salad

2 tomatoes, diced
2 cucumbers, peeled and diced
Paul Newman's Oil and Vinegar Dressing, about 1/2 c.
1/4 c. parmesan cheese
Mix all ingredients together in a bowl and toss to coat well.

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Agua di Frutta Iced Tea
makes 1 gallon

4 c. water
15 fruit flavored ice tea bags
1 c. sugar
1 c. frozen apple juice
4 1/2 c. cold water
1 bottle sparkling white grape juice, chilled

Boil the 4 c. water, remove from heat and add tea bags. Cover and let steep for 10 mts. Remove bags and add sugar stirring to dissolve and blend well.

Combine apple juice thawed and cold water in a gallon cont. Stir in the tea and chill. When ready to serve, add the sparkling grape juice.