Anyone eat full meals at Costco?
Doesn't it always seem that every time you are in Costco you happen to be unbelievably starving and everything seems incredibly enticing. Well yeah, that happens to me a lot. I'll be aiming to replenish my three gallon vat of ketchup like every normal Costco attendee, but I'll inevitably get distracted by the thousands of bite size options of food. Why yes, I would love to slurp down a tiny cup of apple sauce. Chips and salsa? Don't mind if I do. I walk through those aisles feeling empowered with those paper cups in my hand. Let's be honest, nothing tastes better than free. When I was young, my brother and I discovered the beauty of imitation crab meat through these delectable samples and probably consumed roughly one pound of that stuff. A true superstore sample fan knows the heart-pounding anxiety that comes when you see just one of those paper cups left on the plastic tray. A true fan has no shame casually swarming the hair netted employee as he or she breaks out a tiny toaster oven and preps their stand. The only down fall in sample consuming hobby is the inevitable acting job you have to put on after you finish your sample. Because naturally, you know you are never actually going to buy that sour cream heavy seven layer dip. But of course, you have to delight the attendant by pretending to contemplate this purchase. "Hmm... I could definitely use this at my next dinner party." Then you slowly but purposefully step backwards hoping to be engulfed in the crowds and swept away from eyesight.
The last time I was at Costco, I actually came close to buying something. It was a cheesy caloric Mexican enchilada bake. I'll emphasize caloric but it tasted so good. I got home inspired to replicate this dish in a somewhat healthier manner. I've also had a strong urge to make some tomatillo salsa verde. To give it a healthy twist (so it's not just cheese and sour cream), I added in sweet potatoes. The sweet potatoes didn't radically change the Mexican flavoring but gave it a boost in protein.
The last time I was at Costco, I actually came close to buying something. It was a cheesy caloric Mexican enchilada bake. I'll emphasize caloric but it tasted so good. I got home inspired to replicate this dish in a somewhat healthier manner. I've also had a strong urge to make some tomatillo salsa verde. To give it a healthy twist (so it's not just cheese and sour cream), I added in sweet potatoes. The sweet potatoes didn't radically change the Mexican flavoring but gave it a boost in protein.
Salsa Verde:
5 - 6 medium sized tomatillos husked and rinsed
1 jalapeno seeded
5 - 6 sprigs of fresh cilantro
1/4 cup chopped yellow onion
salt to taste
Add tomatillos, jalapeno, cilantro, and onion to a food processor. Pulse until food is throughly chopped and mixed. Season to taste with salt.
Salsa Verde Bake
1 pound chicken breast
1 cup lite sour cream
1 sweet potato peeled and chopped into square bites
8 corn tortillas
2 cups chopped tomatoes
2 cups shredded Monterey Jack Cheese
1 cup salsa verde (see recipe above)
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon salt
1 teaspoon fresh ground pepper
2 teaspoon chili powder
Preheat the oven to 400 degrees F. Combine garlic powder, cumin, salt and pepper, and chili powder in a small bowl. Toss spice mixture over the chicken to coat. Bake on a pre-greased pan for 30 minutes. Roast sweet potatoes in the oven for 25 - 30 minutes until soft. When chicken is done, shred and combine with sour cream and 3/4 cup of the salsa verde. In a 8-inch square baking dish, spread the remaining 1/4 salsa verde on the bottom of the pan. Layer 4 corn tortillas over the salsa verde. Layer chicken, potatoes, then tomatoes, and half of the cheese. Repeat layers with tortillas, chicken mixture, tomatoes, and cheese. Bake uncovered for 20 - 25 minutes. Serve with avocado, salsa, and additional sour cream.
5 - 6 medium sized tomatillos husked and rinsed
1 jalapeno seeded
5 - 6 sprigs of fresh cilantro
1/4 cup chopped yellow onion
salt to taste
Add tomatillos, jalapeno, cilantro, and onion to a food processor. Pulse until food is throughly chopped and mixed. Season to taste with salt.
Salsa Verde Bake
1 pound chicken breast
1 cup lite sour cream
1 sweet potato peeled and chopped into square bites
8 corn tortillas
2 cups chopped tomatoes
2 cups shredded Monterey Jack Cheese
1 cup salsa verde (see recipe above)
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon salt
1 teaspoon fresh ground pepper
2 teaspoon chili powder
Preheat the oven to 400 degrees F. Combine garlic powder, cumin, salt and pepper, and chili powder in a small bowl. Toss spice mixture over the chicken to coat. Bake on a pre-greased pan for 30 minutes. Roast sweet potatoes in the oven for 25 - 30 minutes until soft. When chicken is done, shred and combine with sour cream and 3/4 cup of the salsa verde. In a 8-inch square baking dish, spread the remaining 1/4 salsa verde on the bottom of the pan. Layer 4 corn tortillas over the salsa verde. Layer chicken, potatoes, then tomatoes, and half of the cheese. Repeat layers with tortillas, chicken mixture, tomatoes, and cheese. Bake uncovered for 20 - 25 minutes. Serve with avocado, salsa, and additional sour cream.
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