Before I continue with my getaway to the Riviera Maya I wanted to insert this simple enchilada recipe. My love for Mexican food goes way back into my childhood days. There was never a shortage of great Mexican food restaurants in Southern California where I grew up. Most were inexpensive and casual, always a great place to take the kids, I guess, because my parents would load us into the station wagon and off we'd go for a "special' night out. I might add that this special event usually only occurred once every month or when there was a blue moon! Times are quite different now. It's not uncommon for people to have breakfast, lunch and/or dinner out several times a week. Who can afford that? Okay, I'll step off of the "soapbox"!
Why not try to make Mexican at home? It's pretty easy. There's no right or wrong when it comes to tacos, quesadillas or enchiladas. You can create your own fillings.
For the filling:
1-2 boneless chicken thighs, cooked first and cubed
1 15 oz can of low sodium black beans (whole, not refried), drained and rinsed
2 Tbsp chopped onion
2 Tbsp salsa verde (use some from a small can)
1 small can sliced black olives, liquid drained
1 small handful of chopped fresh cilantro
Mix all of the above ingredients in a saucepan and cook on medium heat for about 10 minutes. This part can be done a day ahead. Put in a covered bowl in the refrigerator.
1/2 can (28 oz) of mild-medium green enchilada sauce
6 white corn tortillas, about 6-8 inches in diameter.
3-4 oz of grated jack cheese
Using either a 7x11 or 9x12 pan, spray the bottom with pan spray first, then spoon a little of the green enchilada sauce on the bottom, barely covering it. Place about a 3/4 - 1 inch wide strip of bean mixture down the center of one tortilla. Sprinkle a light layer of cheese on top and roll up, flapping one side over the other towards the middle. Grasping firmly, turn over and place in the pan. Repeat with remaining tortillas until you have no more room in the pan. They should fit snugly. If you have additional bean mixture, sprinkle it over the top and sides. Pour more green enchilada sauce over each enchilada and top with additional cheese. Cover and heat in the oven for 30 minutes on 350 degrees.
Serve with rice, guacamole and/or a dollop of sour cream.
NOTE: I used both pan sizes and soft taco size tortillas versus regular sized tortillas. Both came out good. For company, I recommend the larger size...you can add a bit more chicken or cheese for these.
|smaller soft taco size|