Wednesday, August 27, 2014

Easy Enchiladas and Black Bean Salad

I love making these enchiladas, change up the meat or use veggies/tofu/beans as you like!

Chicken Enchiladas with Green Sauce

Makes 8 enchiladas

Canned Green Enchilada Sauce (medium heat), at least 20 ounces (large can or buy two smaller cans**)
1 Package large corn tortillas
1/2 package taco seasoning, or 1-2 Tablespoons
Finely shredded mozzarella cheese, 8 ounces
1 small can fire roasted green chiles
2 cups cooked chicken breast*, chopped or shredded (rotisserie chicken works great for this)

Mix taco seasoning, fire roasted green chiles, and 1/3 of the enchilada sauce into the cooked chicken. On a griddle/pan heat each side of the tortillas for about 30 seconds, not enough to brown but so they become pliable. Spray a large casserole dish with Pam and then spread about 1/2 cup enchilada sauce on the bottom of the dish. On a cutting board lat out a warmed tortilla, add about 3 Tablespoon cheese e and about 1/4 cup of the chicken/chile mixture. Roll up and place seam side down into pan. Pour the rest of the enchilada sauce over the top and sprinkle with a little more cheese. Cover with foil and bake in a 350* oven for 20-25 minutes. Uncover and bake another 5-10 minutes to fully melt cheese.

Serve with sour cream, chopped lettuce, chopped tomatoes, sliced olives, and chopped cilantro.

*If you don't have any cooked chicken on hand, poaching a couple chicken breasts in just enough simmering water to cover with a little salt, garlic powder, and onion garlic for about 10-15 minutes results in nice moist chicken.
**Extra enchilada sauce? Freeze it in a ziplock bag to use another time. Be sure to label it!

Ground Turkey Enchiladas with Red Sauce

Make as above, substituting 12-16 oz ground turkey for the chicken and using Medium Red Enchilada Sauce instead of the green.

Cook the ground turkey in a frying pan over medium heat with 1/2 package of taco seasoning. Drain if needed (depends on how lean your turkey is). Add in 1/3 of the can of red sauce and a can of fire roasted chiles. Continue as above.

I used to make this salad all the time and then I kinda forgot about it. Not sure why it has lapsed, but I'm glad I made it again today and will do so again soon!

Black Bean Salad

1 can black beans
2 plum tomatoes, diced
1/2 small sweet onion, diced (or 4 green onions, chopped)
1 teaspoon taco seasoning
1/2 cup chopped cilantro
1/2 can fire roasted green chiles
1 avocado, diced
juice from 1 lime
salt and pepper to taste
red pepper flakes (optional)
1/2 cup diced green bell pepper (optional)
1/2 cup canned corn, drained (optional)

Mix together all ingredients through the fire roasted green chiles. In a small bowl, place the diced avocado and pour the lime juice over, mix well (but gently). Pour the avocado and lime juice into the dish with the rest of the salad. Gently mix and add seasonings to taste. Store in the fridge to chill for at least an hour before eating (if you can wait that long!)

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