1. A person reaching young adulthood around the year 2000.
Can I tell you how many times I’ve had to hear this word this year? The articles, the presentations, the conversations about what millennials are like and what they want seems to be ever-present. I know it’s important, because we can deliver a better product if we know how millennials think, act, talk, and walk, but OMG.
I kind of want to crawl under the table every time I go to a presentation about millennials and the presenter says, “Are there any millennials in the room? Raise your hand!” Sorry I don’t really want to raise my hand and shout “I’m a millennial!” when you’re giving a presentation about millennials having short attention spans, thinking their special, needing instant gratification. GAH! I swear I try to be a nice, smart, contributing member of society.
At the dentist office last week, the only other person in the waiting room was an older gentleman who offered me part of his newspaper. I smiled and said no thank you because I was happily reading a book on my phone, yet he still glanced knowingly at my phone. I know what you’re thinking: “well maybe you should stop playing on your phone and read something of quality.” No wonder I feel like shrinking into a corner every time I’m asked to admit I’m a millennial!
Of course I do have plenty of characteristically millennial tendencies, but that doesn’t have to be such a bad thing. We can multitask, we have multifaceted interests that help us to know a little bit about a lot of subjects, we’re optimistic despite less than stellar job prospects and finances, the list goes on.
I’m sure my compulsion to cook something new every night is also partly a product of my millennial-driven ADD, but that’s not a bad thing either. I’m always experimenting and trying new things. And, every once in awhile, I come out with a big success—like these Salsa Verde Chicken Enchiladas. Ah, they are so good. I think I’ve now made them on four different occasions. Four! I don’t do anything four times….
Initially inspired by vegetarian enchiladas I had at Rosa Mexicano’s last year, I used this recipe as a base to create a meat-filled version. Making enchiladas is much simpler than it seems. You just stuff the tortillas with shredded chicken, onions, and a sprinkling of cheese. Then, pour a mixture of salsa verde and sour cream over the rolled tortillas, dump a whopping handful of cheese on top, and bake them for a half hour. There are no words.
They really don’t photograph well (which is so sad!), but trust me here. Your family will ask for these again and again. I know mine does. And, even this millennial will make these Salsa Verde Chicken Enchiladas time and time again.
Fill tortillas with shredded chicken, then top with a creamy salsa verde sauce and shredded cheese for a delicious family-friendly meal.
- 1 pound chicken breast
- 2 cups medium jarred salsa verde (aka green salsa)
- 1/4 cup sour cream
- 1 Tablespoon lime juice
- 8 6-inch flour tortillas
- 1/2 cup onion, diced
- 1 cup shredded Mexican blend cheese
- 2 Tablespoons cilantro, chopped
- 2 Tablespoons scallion, sliced
- Place chicken breast in a small saucepan, cover with about 1 inch of water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes (or until chicken is fully cooked). Transfer to a plate to cool. Once cooled, shred the chicken. Save broth for another use (like soup) or discard.
- Preheat the oven to 375F. In another small saucepan, combine salsa, sour cream, and lime juice. Bring to a simmer over low heat. Line the bottom of an 9x13 oven-safe baking dish with a thin layer of sauce.
- Lay each tortilla flat, fill with shredded chicken, a pinch of onion, and a pinch of cheese. Roll and place seam-side down into your baking dish, one by one.
- Top rolled tortillas with remaining sauce. Then sprinkle on remaining cheese and onions. Bake until the sauce around the edges is bubbling and the cheese is melted, about 30 minutes. Sprinkle with cilantro and green onion. Let stand 5 minutes before serving.