Tsatagi Enatsiladadv - Spinach & Chicken Enchilada

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    Tsatagi Enatsiladadv - Spinach & Chicken Enchilada

    Post by Admin on Tue May 07, 2013 1:29 am

    Recipe courtesy the Cherokee Nation food distribution program.

    Cherokee

    Tsatagi Enatsiladadv

    Tali degalodv tasatagi agvhaluyv
    Saquu sugi agvhaluyv (ayetli ulisquida)
    Saquu galodv spinach ugama atsewasdi
    Ayetli usdi didodi asdoda cumin
    Ayetliusdi didodi garlic diquayoda asuya
    Tsoiginudodi ulisquida usdi igvnelv agvhaluyv ulatsohida nigesuna unvda gadunv
    Ayetli ulisquida ulatsohida nigesvna tsunatsosdi ugadatlvda
    Saquu galodv (4.5 oz) digvhaluyv green chiles, gvtloyasdi ugama
    Tsunela ale sgohi isa digotlvtanv tortilla (8 in.)
    Saquu galodv (10 oz) enatsiladv sauce
    Ayetli ulisquida chunky salsa

    Tsateyvdodi digadi nahna 350 degrees. Goi tsasdutlisdi 13x9 in (tsoi qt) telido digadodi. Nano talado isi tadisdi uwatesadi, tsvnisdodi svgi hisgiha ale galiquoga iyuta wostanv, yudaliha tsasuyeda. Witsasuyvda spinach, tsatagi, green chiles, cumin, garlic diquayoda asuya, tsunatsosdi nvgada tlvda ale yinudodi ulisquida unvda gadunv. Tsanvliyvda ase saquu usdi didodi enatsiladv sauce saquuha tortilla. Witsalodi ase ayetli ulisquada nahna asuyanai. Ayodatlusdodi tortillas; ditsalodi dulisdv iditlv ditsanvdodi. Usdi telidohi, tsasuyei utiyv enatsiladv sauce ale salsa; didodi gvdodi disdutlisdi. Diquayoda nahna ayetli ulisquida eladi. Digadodi digvnisdodinvgisgo ale nvgigo hisgi yutawostanvi ale nigada uniganawa yinunalistani igohida. Tsunela ale talaedu didotlvsgoi enatsiladvi.

    English

    Spinach & Chicken Enchilada

    2 cans chunk chicken
    1 med. onion, chopped (1/2 cup)
    1 can spinach, drained
    1/2 tsp ground cumin
    1/2 tsp garlic-pepper blend
    3/4 c. shredded reduced-fat cheese (3 oz)
    1/2 c. fat-free sour cream
    1 can (10 oz) enchilada sauce
    1/2 c. chunky salsa

    Heat oven to 350 degrees. Spray 13x9 inch (3 qt) glass baking dish w/ cooking spray. In 12-inch nonstick skillet, cook onion over med-high heat 5-7 min, stirring occasionally. Stir in spinach, chicken, green chiles, cumin, garlic-pepper blend, sour cream & 1/4 c. of cheese. Spread about 1 tsp enchilada sauce on each tortilla. Top each w/ about 1/2 c. of the mixture. Roll up tortillas; place seam sides down in baking dish. In small bowl, mix remaining enchilada sauce & the salsa; spoon over enchiladas. Sprinkle w/ remaining 1/2 c. cheese. Spray sheet of foil w/ cooking spray; cover baking dish w/ foil, sprayed side down. Bake 40-45 minutes or until thoroughly heated. Makes 8-12 enchiladas.


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