After hearing several weeks ago about a class action suit being brought by inmates in Vermont, I thought I had my next column all but written.
It seems the inmates believed they were being unfairly punished for being served “nutraloaf” at meals.
Those inmates had been using their eating utensils to throw body wastes at corrections officers.
“Nutraloaf” is a mixture of cubed whole wheat bread, nondairy cheese, raw carrots, spinach, seedless raisins, beans, vegetable oil, tomato paste, powdered milk and dehydrated potato flakes mixed together, formed into a loaf and baked.
It is served on a piece of paper, removing from the inmate’s reach the utensils that were being used previously for ...well you know.
After reading the recipe, I decided that if I ever get locked up I will be on my best behavior — although I would probably finally shed those extra pounds that need to be shed.
So instead of the “nutraloaf” recipe, I decided on enchiladas in keeping with Cinco de Mayo.
Green and Red Chicken
Enchiladas
1 lb. fresh tomatillos, husked and chopped, or one 18 oz. can tomatillos, rinsed, drained and cut up
1 1/2 cups chopped onion
1/4 cup firmly packed fresh cilantro leaves or fresh parsley sprigs
1 4 oz. can diced green chili peppers, drained
1/4 tsp. ground cumin
1/4 tsp. pepper
1 cup chopped tomato
3 cups shredded cooked chicken or turkey
Nonstick spray coating
2/3 cup low sodium tomato juice
12 6-inch corn tortillas
2/3 cup shredded reduced fat Monterey Jack cheese
In a blender or food processor combine tomatillos, 1 cup of the onion, cilantro or parsley, chili peppers, cumin and pepper.
Process till pureed; set aside.
In a nonstick skillet cook tomato and remaining onion for three minutes. Stir in chicken and 1 cup of the tomatillo mixture; heat through. Spray a 3-quart rectangular baking dish with nonstick spray coating.
To assemble enchiladas, pour tomato juice into a shallow dish. Dip a tortilla in tomato juice, coating both sides.
Place tortilla on a work surface.
Spoon about 3 tablespoons of the chicken mixture down center of tortilla; roll up.
Place seam side down in dish.
Repeat with remaining tomato juice, tortillas and chicken filling. Spoon remaining tomatillo mixture over enchiladas.
Bake, covered, in a 350 degree oven about 30 minutes or till hot.
Sprinkle with cheese; bake 5 minutes more or till cheese melts. Makes 6 servings.
This is a good way to use leftover turkey.
Good tomatillos are hard to find in the stores around here. They should be firm with tight fitting, dry husks. The husks must be removed before using.
I think you will like these enchiladas much more that the “nutraloaf.”
Food
Forget the nutraloaf, let’s eat enchiladas
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