Cooking Club.. Cilantro Verde Enchiladas...

I've been reading more and more about "Cooking Clubs" and getting excited to create one!

I got this book, The Cooking Club Cookbook at my favorite bookstore, Dog Eared Pages.


On the back:

"Recipe for a Cooking Club

Ingredients
*Six or so members, to taste
*One day a month, for meeting
*Tinfoil for carting dishes between kitchens
*Sense of humor, plus extra for garnish
*The cooking club cookbook-- strongly recommended

1.Choose your members.
A go-get-'em attitude is our only prerequisite, although you get extra points for having a dishwasher

2.Plan a Theme, such as
Spanish, sexy foods, or mardi gras. Discuss menus in advance so you don't end up with six desserts. (On second thought, thats not such a bad idea...)

3.Cook at home, then bring your dish to the host's house.
You should be able to experiment with all goods, just no force feeding.
(Don't think we haven't tried.)

4.Eat. Drink. Compliment everyone's dish. Have fun. It's what will get you and the gang back in the kitchen month after month."

So this is more for like a club of women that cook to eat once a month (potluck), I'm hoping to do more of a cook a meal and exchange. But there are some YUMMY recipes in here! Where else can you find a menu of "Sexy foods" and for Brunch in the same place??

Talking about food, I found this new recipe I'M DYING TO TRY!! It would be perfect for a cooking club exchange meal...

For step by step deliciously mouthwatering pictures, visit Mother Huddle here.

Cilantro Verde Enchiladas

1bunch Cilantro

2 cups salsa verde (green salsa or green enchilada sauce)

1medium-large onion, quartered

1 jalapeno, seeded and sliced (keep some seeds if you like heat)

1Tbsp chopped garlic (1-2 large segments)

1/4-1/2 tsp salt or to taste (this will depend on the salsa verde you use)

18 ounce cream cheese

10 tortillas

4-5cups diced or shredded cooked chicken (I used six pre-frozen breasts from Costco. If using fresh chicken, three or four large ones would probably be plenty.)

2cups monterey jack cheese, shredded

Cook your chicken in the oven or crockpot with salt, pepper, garlic powder, lemon juice, and a little olive oil to add another level of greatness to the enchiladas. Preheat your oven to 350°.

Ina blender combine onion, salsa, cilantro, garlic, jalapeno and salt. Blend until smooth. Stir in softened cream cheese. Pour half of the sauce over the chicken and stir until well coated. Reserve remaining sauce to pour over the enchiladas.

Scoopabout 1/2 a cup of chicken mixture in each tortilla, roll up and place side by side in a lightly greased 9×13 pan. Pour reserved sauce over finished enchiladas and cover with tinfoil. Bake for about 30-35 minutes remove foil and sprinkle evenly with shredded cheese. Bake uncovered for 10-15 more minutes.

Make sure enchiladas are heated through and enjoy. They taste great served with black beans, tomato, and olives.

Mmmm.. Happy Eating!