Over the past few days my boys and I have spent most of our time enjoying the outdoors. It’s really difficult to contain us inside when the skies are singing, the forests are coming to life, and we can cast our sweatshirts away for plain t’s. This is what I LOVE about homeschooling, we get to learn through nature and exploration.
We’ve hit the bike trails to identify many types of birds flying overhead.
We went out a bit too early to forage for morel mushrooms but had fun in nature nonetheless. We reviewed our rules of being in nature, identified trees, weeds, and even sighted a giant snapping turtle along the way. (If you’re new to foraging with kids, read my post from last year called, Foraging Outdoors with Children.)
We also learned to not drink pond water… seriously, I couldn’t believe my two oldest boys decided to take in a handful of pond water when we had bottled water with us! We’re taking precaution by using some black walnut tincture, mint tea, and oil of oregano. Besides that, we did have fun skipping stones in the pond water 😉
Our homeschool horse lessons started as well. We reviewed our grooming and leading skills. It’s a fun class, indeed!
Along with all of this outdoor learning and fun, yesterday we purchased 20 new chicks for our future 5 acre homestead! Yeah… I need to share all about that soon, but we’re all very excited to finally be able to include a rooster with our flock. I was thrilled that the boys took charge and remembered how to set up the brooder, check their rumps for pasty butt, and help them find their food and water.
As you can tell, we have been keeping busy, albeit intentionally, outdoors. With all of the time we’ve been spending in physical activity outdoors, my boys get very hungry so it’s important for me to make sure I have simple and nourishing meals planned to avoid eating out.
Green enchilada casseroles are one of my favorite simple meals to to make since most of the preparation is done ahead of time when I make big batches of homemade chicken broth. I freeze any excess chicken meat and broth so it’s simple to grab, defrost, and use on our busier days.
The only thing to really make is the green salsa verde which only takes minutes. It’s rich, savory, full of flavor and spice.
As I usually do with my meals, I enjoy to add in greens wherever I can. The kids don’t even notice it.
Without having to roll up enchilada’s, this meal comes together very quickly. It’s one that my family loves and I’m sure yours will as well.
This simple, chicken and spinach, green enchilada casserole comes together quickly and tastes rich and savory, filled with spice and flavor!
- 10 green tomatillo’s
- 2 cups chicken broth, divided
- 3 garlic cloves, pressed or minced
- 1/2 cup packed, fresh cilantro
- 1/2 jalapeno, seeded and deveined (optional)
- 1/2 tsp salt
- 3 cups cooked chicken
- 1/2 cup red onion, diced
- 1 cup shredded cheddar cheese
- 2 tbls cilantro, finely chopped
- 2 big handfuls, spinach
- 12 corn tortillas
- 1 cup shredded cheddar cheese to top
- Preheat the oven to 375F.
- To a blender, add the tomatillo’s, 1 cup chicken broth, garlic, cilantro, and jalapeno; blend well.
- Add the blended sauce to a heavy bottomed sauce pan; add the remaining 1 cup chicken stock and salt. Bring to a boil, then lower the heat and simmer for 15 minutes or until thickened.
- While the sauce is simmering, bring a pot of water to a boil and blanch the spinach until wilted. 1-2 minutes.
- In a large bowl, mix together all of the enchilada filling ingredients including the wilted spinach.
- Once the sauce has thickened add 3 tbls of the salsa verde to the bottom of a 9" x 13" baking dish. Layer 4 tortillas on the bottom of the baking dish, followed by 1/2 the enchilada filling, 4 more tortillas, the last of the filling, and then top with the last four tortillas.
- To finish, pour the remaining salsa verde over the casserole and top with 1 cup of shredded cheddar cheese.
- Bake at 375F for 25 minutes.
- Garnish with queso fresco or feta cheese and sliced red onions.
To make the salsa verde filled with more depth, roast the whole tomatillos, before blending, in a 400F oven for 15-20 minutes to deepen it's flavors.
How is your spring coming along? Are you enjoying the nice weather outdoors? share with us in the comments below some of your favorite simple meals to eat on these busier days?
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