Support the Wild Root Market!

The Wild Root Market was established to meet the growing demand for food that is produced sustainably and ethically, including food that is local, natural, or organic. Their mission is to strengthen the local food system by operating a full-service, cooperatively-owned grocery store right here in Racine.  

Rather than wait for the Wild Root Market to open, you can show your support by becoming an owner now.  The more owners who buy a share in the co-op, the sooner the Wild Root Market will open. 

Learn how to become an owner on the Wild Root Market website, where you’ll find the subscription form.  You can make the one-time payment all at once or use the installment plan. 

Being an owner gives you a voice in decisions about the co-op.  Other benefits include special owner pricing, case and bulk discounts, patronage rebates, educational workshops, and voting privileges.

I became an owner because I’m committed to supporting local producers of sustainable whole foods. Currently, this requires trips to a variety of local markets and farms as I shop for local apple cider, free-range eggs, grass-fed beef, artisan cheese, local honey, or farm-fresh produce.  I’m excited by the lure of one-stop shopping at the Wild Root Market.

Last month I bought some pasture-raised chickens from a local farm.  I enjoyed meeting the farmer in person and hearing first-hand how the chickens were raised, but I’m looking forward to the time when I can rely on the co-op to find local farmers with similar high quality products. The Wild Root Market will be my partner in supporting local farmers & artisans.

I’m also looking forward to the co-op as a great source for recipes.   The chickens I bought recently from a local farm were large roasters, about 5 or 6 pounds each.  A single whole chicken made enough for two meals. I’ve been roasting up the chickens and trying out different recipes, including this one for Chicken Enchiladas.

This is the second entry in my series of recipes from Wild Root Market owners, all of whom share a passion for food. Please consider becoming an owner yourself, get the details on the website.  Or show your support by “Liking” the Wild Root Market on Facebook. 

Chicken Enchiladas

(printer-friendly recipe)

I made these enchiladas to use the leftovers from a dinner of roasted chicken. I remove the skin and bones from the leftover chicken, cut the meat into bite-sized cubes, and store it in the refrigerator or freezer.  Or just roast or simmer enough chicken to yield about 2 cups of cooked, cubed chicken.  With the help of canned sauce, these chicken enchiladas make a quick and easy weeknight dinner.

• 2 Tablespoons vegetable oil
• ½ large onion, finely diced
• ½ red pepper, finely diced
• 2 cloves garlic, minced
• 2 cups cooked chicken, cubed
• 1 (14.5 oz) can fire roasted diced tomatoes
• ¼ teaspoon chili powder
• pinch salt
• 2 Tablespoons water
• ⅓ cup chopped cilantro
• 1 (10 oz) can red enchilada sauce
• 10 flour tortillas
• ½ cup shredded cheese

Preheat the oven to 350 degrees F. 

Heat the oil in a large skillet on the stove top over medium-low heat.  Add the onion and red pepper and saute for several minutes until soft, stirring frequently.  Add the garlic and cook for another minute or so. 

Add the cooked chicken, tomatoes, chili powder, salt, and water to the skillet and cook over medium heat for several minutes, stirring frequently, until the tomatoes have softened and the chicken is steamy hot.  Stir in the cilantro. 

Pour a ¼ cup or so of the enchilada sauce into the bottom of a 9 x 13-inch baking pan; spread it around to coat the bottom of the pan evenly.  If the tortillas are stiff, microwave them for 30 seconds to soften. 

Fill the tortillas, dividing the chicken mixture equally among the tortillas. Put a generous spoonful of the chicken mixture in the center of a tortilla; then roll it up and transfer to the baking pan.  Repeat with remaining chicken mixture and tortillas.

Pour the remaining enchilada sauce over the filled tortillas in the baking pan.  Use a spoon to spread the sauce evenly, so the tortillas are completely covered with a thin layer of sauce.  Spoon up sauce from the bottom of the pan as necessary to completely cover the tortillas. 

Sprinkle the cheese evenly over the top of the tortillas.  Bake in the oven for 25 minutes until cheese is melted and chicken filling is steamy hot.  Garnish with additional cilantro and sour cream before serving if desired. 

Makes 10 enchiladas.

Nutrition facts per enchilada: 204 calories, 12 g protein, 9 g fat, 30 mg cholesterol, 482 mg sodium, .6 g fiber