Thursday, November 11, 2010

Chicken Enchiladas - serves 6 with leftovers that can be frozen

Trying to have a decent dinner at home in this day in age has come few and far between with most families that I know.  Hence, my blog, which I sincerely hope helps even just one mom make such an accomplishment.  If you could get your family to sit around the table for 30 minutes, you'd be amazed of the relationship you'd have.  And, I'm not talking about a restaurant table.  Nor, am I talking about fast food either.  Something about a home cooked meal does the trick. Proof in fact, that the family I cook for during the week has testified that I've saved their relationship due to having a home cooked meal at their table twice a week.  Not lying.  Just twice a week will do wonders.

Coming up with a quick Mexican food dinner without going out to eat it is almost like getting my husband to change a lightbulb.  It rarely happens.  So, coming up with a simple recipe that I could whip up easily took some time however proved worth the little effort it takes to prepare.  If you recall, my son challenged me to cooking more meat.  I did so here yet left out the meat for me.  All you need is a pre-prepared rotisserie chicken, shredded, black beans and corn and you're good to go.  An easy topping with a little cheese and you can say "mmmmmm" faster than a flick of a light switch with no lightbulb and the opportunity to sit, at home with your family, with a darn good dinner.


1 pre-cooked rotisserie chicken, skinned and shredded
1 can black beans, drained and rinsed
1 cup frozen or fresh corn
1 onion, chopped
1/2 tbs cumin
1/2 tbs dried Mexican oregano
1/2 tbs chili powder
1/2 tbs garlic powder
Kosher salt and pepper to taste
12 corn tortillas
1 can Rotel, put in a blender until thickened (turn on blender and count to 3 then turn off)
3/4 cup shredded Monterrey cheese
Pre-bought pico de gallo

Preheat the oven to 475. Shred chicken, removing skin.  In a large skillet, heat some olive oil until shimmering.  Add onions and saute for about 5 to 10 minutes.  Add beans and corn and saute for an additional 5 minutes.  Add spices and chicken and mix until incorporated.  Set aside.
On a large baking sheet, lay out 6 tortillas.  Spray with cooking spray (I use one that's olive oil) and put in oven for about 2-3 minutes.  Remove and repeat with remaining tortillas and reduce temperature to 375.

Spray a casserole pan.  Spoon chicken mixture onto tortillas and  roll tightly, placing it in casserole.  Repeat with remaining tortillas.  (Can use remaining mixture for additional enchiladas or save just mixture for later use.  Can be frozen up to 3 months.)  Pour blended Rotel evenly over enchiladas and top with cheese.  Bake for 30 minutes, covered.  Remove from oven and place 2 enchiladas on 4 plates.  Top with pico de gallo and serve.

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