Let me rephrase. The eating of dinner didn't happen. I spent all morning making it, so dinner did happen. Actually I ate some this week, but tossed the bulk of it in the freezer. Now I am thinking it will be perfect on Sunday when my sister is in town. Yay!
I wanted to make enchiladas because they are a quick fix before hand and easy to heat up when we are finally ready to eat. But I was very concerned that my friends would not like the sweet potatoes in my sweet potato and black bean enchiladas.
So I modified that recipe and here is what I got:
Chicken, Rice and Black Bean Enchiladas with Green Chile Sauce (but for short, let's call them chicken enchiladas)
(Go back to Karina's Kitchen for the original recipe. She really is fabulous).
Green Chile Sauce
1 cup chicken broth (I always use Rachel Ray's stock in a box, or Pacifica Foods brand)
1 tablespoon cornstarch dissolved in a little cold water
1 7 oz. can chopped roasted green chiles (I get mine for $0.98 at Walmart)
2-3 cloves garlic, minced
1 teaspoon cumin
Combine all ingredients in a saucepan and bring to a boil. Turn the heat down to a slow simmer, and let the sauce thicken.
Filling
--Part 1: Beans
1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
3 tsp lime juice
Mix all ingredients in a bowl, and let it hang out.
--Part 2: Rice
1/4 cup uncooked brown rice
2 tsp lime juice
1 big bunch of cilantro, chopped
Cook the rice. When it is done, mix in the chopped cilantro and lime juice.
--Part 3: Chicken
1 lb boneless, skinless chicken
1 7 oz can chopped roasted green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
Sea salt and black pepper, to taste
2 tablespoons chopped fresh cilantro
Filling
--Part 1: Beans
1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
3 tsp lime juice
Mix all ingredients in a bowl, and let it hang out.
--Part 2: Rice
1/4 cup uncooked brown rice
2 tsp lime juice
1 big bunch of cilantro, chopped
Cook the rice. When it is done, mix in the chopped cilantro and lime juice.
--Part 3: Chicken
1 lb boneless, skinless chicken
1 7 oz can chopped roasted green chiles
1 teaspoon ground cumin
1 teaspoon chili powder
Sea salt and black pepper, to taste
2 tablespoons chopped fresh cilantro
In a large skillet, toss the chicken, chiles and spices (except the cilantro) together and cook until chicken is done. Liquid can be added as necessary. When the chicken is cooked, shred it with fork. Adjust spices as needed, and add the cilantro.
Assembling
13 corn tortillas (That is all my 9x13 pan would hold)
shredded cheese
Preheat the oven to 350. Get out a clean skillet, and put it over medium heat.
Put 1/4 cup green chile sauce in the bottom of a 9x13 pan.
Put a corn tortilla in the skillet and warm it until it begins to brown, flip and repeat. This is an important step because it actually helps you roll the corn tortillas without breaking them. You can just put them over an open flame if you have a gas grill. Also, if you are having difficulty with warming them, you can use some oil in the skillet.
Lay the tortilla flat in the 9x13 pan, and fill with a spoonful of rice, beans and chicken. Roll and put against the side of the pan.
Repeat until the pan is full.
Pour the rest of the green chile sauce over the top of the enchiladas and sprinkle with cheese.
Bake in the oven for about 20-25 minutes.
Assembling
13 corn tortillas (That is all my 9x13 pan would hold)
shredded cheese
Preheat the oven to 350. Get out a clean skillet, and put it over medium heat.
Put 1/4 cup green chile sauce in the bottom of a 9x13 pan.
Put a corn tortilla in the skillet and warm it until it begins to brown, flip and repeat. This is an important step because it actually helps you roll the corn tortillas without breaking them. You can just put them over an open flame if you have a gas grill. Also, if you are having difficulty with warming them, you can use some oil in the skillet.
Lay the tortilla flat in the 9x13 pan, and fill with a spoonful of rice, beans and chicken. Roll and put against the side of the pan.
Repeat until the pan is full.
Pour the rest of the green chile sauce over the top of the enchiladas and sprinkle with cheese.
Bake in the oven for about 20-25 minutes.
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