since cinco de mayo is approaching - i thought i'd share my updated recipe for chicken enchiladas. it's actually a combo of two recipes: enchiladas and a homemade salsa for my most favorite version.

the chicken is slow cooked in a homemade salsa for some pretty excellent flavor, topped off with jalapeno, cheese, salsa verde and more cheese.

if the recipe seems intensive, don't forget you can break it up! the salsa can be made ahead (*or you COULD sub your favorite jarred version. it won't be as yummy, but you can do it*), the enchiladas can be assembled minus the salsa verde and monterey jack and refrigerated overnight before finishing and baking OR you can assemble them all the way, cover in foil and freeze. (just be sure to defrost before baking.!)

adapted from lauren conrad's chicken enchilada recipe.

| ingredients |

3 chicken breasts
1/2 batch homemade salsa*
1 jalapeno, seeded and diced
mexican cheese
freshly grated monterey jack cheese [we like the block with jalapeno]
1 jar of salsa verde
6 large flour tortillas

*i LOVE this stuff from gimme some oven. it's my new favorite homemade salsa recipe. i divide the batch into two jars - in this case we'll use 1 jar (1/2 the batch) for the chicken in this recipe and i'll save the other jar for snacking with some tortilla chips.

we like the native texan brand roasted salsas for the red (if not using homemade) and salsa verde.

| method |

lay thawed chicken breasts in your slow cooker and cover with 1/2 of your homemade salsa. cook on high for 4 hours, until cooked through and tender, then shred with a fork. mix the chicken in with the salsa "juices."

preheat oven to 350 degrees. get a glass or ceramic baking dish and set aside.

fill each tortilla with approximately 1/2 of a cup of the shredded chicken*, 1/8 of the diced jalapeno (less if you like your enchiladas milder) and a sprinkle of shredded mexican cheese. roll the tortilla up, and place seam side down [so they don't come unrolled] in your baking dish.

*i like to place my chicken on the left 1/4 of the tortilla and roll from that direction toward the empty tortilla. it makes them easier to roll evenly.

complete with remaining tortillas until the dish is full - i can fit 7 enchiladas in a 9 x 13" baking dish. top the enchiladas with a jar of salsa verde, and the monterey jack cheese.

bake for 30 minutes and serve hot!

my search for the perfect banana bread recipe has been a long one. i've found some tasty ones, but for some reason the quantity has always been off. either the loaves overflowed in the oven (hot mess. literally.) or failed to rise enough (disappointing), or filled several mini loaf pans (because i wanted extra dishes to wash...) i finally hit gold with this recipe, which incorporates browned butter* for depth, and yields a perfect, puffy loaf packed with fresh banana flavor.

you can also adapt the recipe by folding in chocolate chips, fresh strawberry pieces, walnuts and/or to sprinkle the top with a little turbinado sugar for a sweet crust.

| ingredients |

1/2 cup unsalted butter
4 large very ripe bananas, peeled
3/4 cup packed light brown sugar
2 large eggs, room temp
2 teaspoons vanilla extract
1/4 cup buttermilk
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
turbinado sugar (optional)

| method |

brown butter over medium heat* and set aside to cool slightly.
*if you've never browned butter before, check out this tutorial prior to beginning. browned butter is kind of a life changer - it imparts a nutty, caramel flavor into everything.

beat butter and sugar in an electric mixer on medium-low speed for 2 minutes. scrape down the sides of the bowl and add eggs one at a time, beating lightly after each addition. add the vanilla extract, peeled bananas, and buttermilk. mix on medium speed until incorporated, scraping down the sides of the bowl as needed.

preheat oven to 350 degrees and generously grease a loaf pan.

in a medium sized bowl, mix together flour, baking soda and salt with a whisk. gently add the flour mixture to the wet ingredients and mix until just combined.

pour batter into the prepared loaf pan sprinkle the top with turbinado sugar (if using) and bake for 45-60 minutes, until golden brown and baked through. if needed, cover the loaf with foil to avoid over-browning.

remove to cool on a wire rack. let cool for 15 minutes before turning out to cool to room temp.

green chicken enchiladas

browned butter banana bread