Wednesday, April 30, 2014

What's For Dinner Wednesday: Enchiladas Two Ways

This first recipe has been a staple in our family dinner repertoire for years.  It is easy and quick to assemble, freezes well and with it's succulent shredded chicken, tangy green sauce, creamy filling and cheesy goodness, it gets the nod of approval from kids and adults alike!

{Green Chili Enchilada Casserole}




Ingredients:

Meat from 1 whole chicken, boiled, cooled and shredded
1 pkg corn tortillas, white or yellow (about 12 tortillas)
4 Cups Shredded Monterrey Jack Cheese
1 C shredded Cheddar Cheese
1 rectangle cream cheese, softened to room temperature
1 small can diced green chilies
1 medium yellow onion minced, half reserved
1 large can green sauce (select the heat you desire)
Sour Cream
Salt to taste


Directions:
Preheat oven to 350 degrees

  • In large sauce pan saute half of the minced onion in olive oil until softened.
  • Add room temperature cream cheese brick to medium heat pan and heat, while stiring until melted.
  • Add can of green chilies to cream cheese onion mixture.
  • Add shredded chicken to cream cheese mixture and stir until well combined.  Remove from heat. Add in fresh minced onions.
  • In large 9"x 13" pan, spread a few table spoons of green sauce.
  • Place enough corn tortillas in pan to make one layer.
  • Top with chicken mixture and layer of cheese.
  • Cover with another layer of tortillas.
  • Repeat for at least 2 more layers or as many as you can make.  Be sure to have your last layer be corn tortillas.
  • Top final layer with remaining cheese and the can of green sauce.
  • Bake, covered with foil at 350 for 15 minutes then REMOVE Foil and bake 15 more minutes or until cheese is bubbly and top tortillas are crispy.  Serve with sour cream, beans and rice.

{Sweet Potato Enchiladas}

This recipe is based off of my aunt Katie's amazing sweet potato enchiladas.  Full of good-for-you ingredients, delicious and meat free!






Ingredients:

1 bag frozen Alexia Sweet Potato Puffs, baked as directed until crispy and browned
2 TBS taco seasoning
1 can whole pinto beans, rinsed and drained
1 C corn
4 C shredded Monterrey Jack Cheese, 1 C reserved for topping
1/2 white or yellow onion, minced
2 Cups Guacamole (homemade is much better!), 1/2 C reserved for serving
1 Can red sauce (select your preferred heat)
Sour Cream for serving
1 dozen flour tortillas
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 ripe tomato chopped

Directions:
  • In 9" x 13" casserole dish spoon a few tablespoons of sauce.
  • Sprinkle taco seasoning onto baked sweet potato puffs, stir on baking sheet to coat.
  • Warm tortillas in skillet or microwave so they are more pliable.
  • Fill each tortilla with some cheese, pinto beans, corn, crispy sweet potatoes, onions and guacamole.
  • Roll up each tortilla and place seem side down in baking dish.  Repeat until dish is full.
  • Smother filled tortillas with remaining red sauce.
  • Top with remaining Cheese.
  • Bake at 350, covered with foil for 15 minutes, remove foil and bake 10 minutes until cheese is browned and bubbly.
  • Remove from oven, top with chopped green onions and cilantro.  Serve with sour cream, remaining guacamole and fresh chopped tomatoes.


{Quotes to Cook By}

“While Coach Hedge was having dinner on the foredeck, a wild pegasus appeared from nowhere,stampeded over the coach’s enchiladas, and flew off again, leaving cheesy hoof prints all across the deck. “What was that for?” the coach demanded.” 
― Rick RiordanThe Mark of Athena


“These paintings say Mexico is an ancient thing that will still go on forever telling its own story in slabs of color leaves and fruits and proud naked Indians in a history without shame. Their great city of Tenochtitlan is still here beneath our shoes and history was always just like today full of markets and wanting.” 


“Looks delicious," he lied. "A mite crispy along the edges - but then, I like it that way."
Incredulous eyes met his own. "You like your potatoes burned?"
Ah, so he'd been right about that. If he could still recognize what it was she'd cooked, then surely he could eat it.” 
― Tracy Anne WarrenThe Wife Trap





1 comment:

Sharee and Arthur said...

mmm, these look good! I'm putting enchiladas on dock for this week. Funny Rick Riordan quote. :)