Chicken enchiladas, what’s not to like? I mean, anything smothered in hot and gooey melted cheese has an advantage over all the other food groups. And I had all the ingredients in the house which was a definite plus considering my recent pledge to actually eat the food in my freezer.

But I also had a bag of mixed greens that was past perilously close to it’s toss-by date. I should just saute them up with some onions and mushrooms and call it a night with all the good nutrition boxes checked.

But I wanted enchiladas.

So I came up with a plan. Make enchiladas as a layered casserole–which I’ve done many times and it’s delicious. Only this time I’d add the greens. And I’d take lots of pictures and blog about what a great dinner I made.

It seemed like a good idea at the time.

Look at that. Layers of corn tortillas, chicken, wilted greens, enchilada sauce and cheese. Ready for the oven. Oh, I think I’m in luvvvvvv….

And here it is all cooked and ready on the plate. Complete with salad.

Too bad it tasted like crap.

Oh well…next time, if there is a next time, I’ll use mild greens, like spinach. I’ll save the big boys, the collards, turnip and mustard, I’ll save them for the onions and mushrooms saute with a dash of balsamic. Where they belong.

To be honest this wasn’t the worst dinner I ever made. Far from it. That honor goes to Tuna. Eggplant. Casserole. Which should be against the law. And has been forever banned in our house.

Sometimes being creative isn’t necessarily a good thing.