• 1 small onion, chopped
• 1 jalapeño, chopped, seeds and ribs removed
• 2 bell peppers, chopped
• 2 tablespoons of butter
• 1 small butternut squash, cubed
• ½ teaspoon chili powder, or more if you prefer spicier
• ½ teaspoon cumin, or more if you prefer spicier
• ½ teaspoon salt
• 3 chicken breasts, cubed
• 16 ounces of fresh mushrooms, chopped
• Corn tortillas, I used 2 10 tortilla packages of the small corn tortillas
• 2 cups shredded Mexican mix cheese
• Cilantro
• 16 ounces Tomatillo sauce (The original recipe called for homemade tomatillo sauce, but I'm all about simplifying so I bought it at the store)

Directions...

Squash Filling

The squash and pepper part of the filling is so beautiful! And - your house will probably smell good by this point! AT this time, aunts and uncle arrived and my Aunt Lesa was gushing about how good this all smelled

• Over high heat, roast the peppers and jalapeño until just brown
• Add the onions and saute until translucent
• Add the squash, 1 T of butter, cumin, chili powder, and salt...and saute until the squash is tender by pricking with a knife. This may take a bit of time depending on the size of cubes you cut your squash into so plan accordingly with time.
• Once the squash is cooked set this mixture aside

At this time you may want to start pre-heating your oven to 400 degrees.

Mushroom Filling

Chicken and Mushroom part of the filling

• Add a tablespoon of butter to the plan.
• At this time, add the cubed chicken breast and cook chicken through until almost fully cooked.
• Add the mushrooms and saute until softened and slightly brown
• Season with salt and additional chili powder if desired

Assembly and Cooking

The prep takes longer than all the actual cooking - only approximately 15 minutes until DELICIOUSNESS!

• Wrap the tortillas (about 5 or 6 at a time) in moist paper towels and zap in the microwave for 1-2 minutes. This is to make the tortillas soft and pliable so that they don't break during the assembly process. Seriously don't skip this step! Also be careful with the tortillas because they'll likely be hot when you handle them!
• Combine the squash, mushroom & chicken mixes.
• Fill the tortillas with the mixture and close, placing them seam side down in the pan.
• Repeat until you've used all the tortillas. You may have some filling leftover. If you do, just sprinkle it over the top of the tortillas. For me, I was able to make two 9x13 dishes full of tortillas and I split the leftover filling between the two platters.
• Top the dishes with tomatillo sauce and cheese, spreading evenly between the two dishes!
• Bake for 15-18 minutes until cheese is melted and bubbly!
• Top with cilantro and serve!

I had planned on making this recipe my very last night home for my holiday vacation. It was supposed to just be myself and my parents, but I knew it would be a LOT of food, so I invited my aunts and uncle, and my grandparents over! We even had a surprise visit from my family friend!  So, altogether, I was able to serve 9 people with very hearty appetites with this and had a little bit leftover! And let me tell you, it was a HIT! Can't you tell?

They busted into the first pan before I could even take a picture, and before I knew it BOTH pans were gone!

My grandma brought over a Chinese cabbage salad, which went surprisingly well with the enchiladas! Let me know if you want that recipe too! It's a family favorite!

Anyways, my family really really really enjoyed this recipe and I hope yours does too! :-)

• 8 grams of protein
• 5 grams of fiber
• 58% of the RDA for Manganese (on of your essential nutrients)
• 30% of the RDA for Magnesium (essential nutrient)
• 28% of the RDA for Phosphorus (essential nutrient)
• 19% of the RDA for Folate (you get the idea...E.N.)
• 18% of the RDA for Copper
• 15 for Iron
• 13% for Zinc
• 9% for Potassium
• Over 10% for Vitamins B1, B2, and B6
• Small amounts of Calcium, B3 (Niacin), and Vitamin E

• Quinoa - $5 (approximately - I bought a bit in bulk bag a while ago)
• 2 medium zucchini - $3.20
• 1 yellow squash - $1.59
• 1 red pepper - $1.29
• 3 cups of roasted chicken - I just bought one of those pre-roasted chickens and shredded the chicken off of the bone $8.99

30 Quick Easy Meals - Rachel's newest cookbook that we collaborated on in generating the idea!  The recipes? All Rachel!

Smoked salmon, asparagus, and feta with a raspberry vinaigrette

Hmmm...maybe I will get your help on writing a cookbook for graduate students.

Or just busy people on a budget. Minimal prep/cook time and minimal ingredients. Nothing too fancy. Simple, healthy eating! Oh man I'm so inspired right now! Can we please do this?

• Broccolini Bow-tie Pasta
• Chicken & Corn Chowder
• Beef Tacos

Just to name a few...

Delicious! Chicken & Corn Chowder from 30 Quick Easy Meals!

I highly recommend you check out this cookbook! The recipes are simply, delicious, and the cookbook is available in both kindle edition and hard copy. If you're strapped on cash, but interested, the kindle edition is SUPER CHEAP! $3.99!

So, check this out! It's a great cookbook that caters to those of us with busy lifestyles, who need to keep things straightforward and simple!

And also, if you feel so inclined, check out Rachel's blog - Rachel's Kitchen - which can be found here: http://rachelvdolekkitchen.blogspot.com/! She's got tons of GREAT recipes with a focus on Pacific Northwest ingredients, all of which are Dairy and Egg Free!

Happy cooking!

• Kale (2 bunches)
• Celery (1 bunch)
• Hummus (1 container Kroger private selections)
• 1 lb lean ground turkey (93% lean)
• Frozen mixed veggies (for both recipes) - 3 different kinds (peppers and onions; vegetable soup mix; mirepoix mix)
• 28 oz crushed tomatoes, canned
• 2 more zucchini (i already had one)
• 15 oz fat free cottage cheese (slightly cheaper than ricotta)
• 24 oz of skim mozzarella cheese
• 1 lb of salmon chunks with skin (cheaper than salmon filets)
• Curry powder (recipe called for green curry paste, but I couldn't find it in the grocery store)
• 1 gallon of Silk coconut milk
• 1 box of minute brown rice

Firstly, a recipe from my good friend Rachel's new cookbook, 30 Quick, Easy Meals which can be found on Amazon in both a hard copy and a kindle edition pdf! It's a GREAT cookbook, especially for people who are on a budget AND are short on time!  So, today, from that cookbook I will be cooking Curried Salmon over Rice!

What you need:

• Salmon
• Frozen veggies
• Curry powder (or curry paste if you can find it)
• At least 14 oz of coconut milk
• Brown rice

1.  The recipe called for a salmon fillet, but as I mentioned above, buying the salmon chunks was cheaper! I sauteed these skin-side down for about a minute. They should still be pretty raw.  
2. Take the skin off of the salmon pieces and break them into bite-sized chunks
3. Mix your salmon and frozen veggies (I used mainly the the peppers & onions and the mirepoix mix) with curry powder.  
4. Add coconut milk and let simmer until the sauce thickens. 
5. Cook the rice while curry is simmering.  
6. When it's the thickness you want, you're done! Ladle some curry mix over your rice and you're good to go!

Now, fair-warning, this recipe is a bit labor intensive. But, I'm telling you, the taste is SO worth it!