Enchiladas are a great idea when you're short on time or have leftover ingredients to use. This works great with leftover chicken or a rotisserie chicken. You can also use leftover turkey. Feel free to sub cubed roasted sweet potatoes for the chicken to make the dish vegetarian. To keep this as simple as possible, I used pre-made enchilada sauce.
Recipe from Feasting at Home
2 cups shredded chicken (or cubed roasted sweet potatoes)
1 14-ounce can of black beans, rinsed
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
1 teaspoon granulated garlic
1/4 teaspoon salt, or more to taste
1 4-ounce can diced green chilies (optional)
2 cups shredded cheese (can use jack, cheddar, Colby jack or Mexican blend)
12 to 15 ounces enchilada sauce
8 6" flour tortillas
Optional garnish: cilantro, sour cream jalapenos, scallions, avocado
Preheat oven to 400F/200C.
In a bowl, mix together the shredded chicken, beans spices and salt. Taste to see if the seasoning is to your liking. Mix in green chilies, if using.
Grease a 9"x13" baking dish and spread 1/2 of enchilada sauce across the bottom. Divide your filling among the tortillas, about 1/3 per tortilla, and sprinkle with 2 tablespoons of cheese. Roll the tortilla and place it in the baking dish, seam side down, on top of the sauce. Continue with all the tortillas. Pour the rest of the enchilada sauce on top, and sprinkle with the remaining cheese. I sometimes add a little more here if I got a little heavy handed with the cheese in the filling.
Cover and bake for 20 minutes. Remove cover, and bake 5-10 more minutes.
Once done, serve with any garnishes you'd like and enjoy.
No comments:
Post a Comment