Thursday, August 13, 2009

Easy Enchiladas Verdes

I made a batch of my chicken enchiladas last night, with some slight changes (based upon what I had in my pantry/fridge). They were equally delicious. I cooked the filling while the kids were in the kitchen with me (underfoot) and then they baked when the kids were in the tub and having bedtime stories. The filling below made a 9x12 inch tray, an 8x8 tray to give to a friend who just had a baby, and a smaller serving that I’ll leave in the freezer so my husband doesn’t starve when I head West with the kids!

24 Corn tortillas
2 cans Enchilada Sauce (I used Hatch Salsa Verde this time)
2 jars Trader Joe’s Bruschetta (optional, see below)
Shredded Cheese(s) (I used a mix of cheddar and TJ’s 4 Cheese Blend and it was delish)
1-2 bell pepper(s), chopped
1 onion, diced
1 rotisserie chicken, meat removed/shredded by hand
1 lb fresh tomatoes, chopped
2 jars Trader Joe’s Salsa Verde
1 brick low-fat cream cheese
2 cans black beans, rinsed and drained
Jalapenos (optional, for the top)

In a large pan, sauté the onion and pepper in olive oil then add the shredded chicken, tomatoes, cream cheese (which will melt), add the two jars of salsa, and the black beans. Stir to combine. Pour a bit of the Enchilada Sauce in the bottom of your pans. Then fill each tortilla with a hearty scoop of the filling, roll edges under and put them alongside one another in the pan(s). As I mentioned in my earlier post, I don’t worry if the tortillas crack or do all sort of popping up in the process because they are going to be covered in copious amounts of sauce. Pour sauce over the enchiladas, sprinkle with cheese, add the jalapenos (if you’re a fan of extra heat). Special note: I figured my girlfriend who just had her baby might not want too spicy a meal. So, for theirs, I did ½ Hatch Enchilada Sauce and ½ Trader Joe’s Bruschetta (which is basically salsa, without the heat). So, if you prefer a milder enchilada this is one way to cut the spiciness. Once you’ve got your sauce and cheese on, then simply pop the pans into a 350 degree oven until heated through and cheese is lightly browned (about 45 minutes or so). It’s hard to overcook these enchiladas, so don’t worry if you get asked to read one more story.

Extra bonus: these freeze beautifully for up to 2 months.

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