When The Neighbor Wife and I were planning the dishes for a once-a-week cooking extravaganza over the weekend, my mind immediately turned to Enchiladas. I haven’t made them in ages, but they are easy to make and reheat well, so I knew it would be perfect for our little adventure. Flavorful and filling, I paired it with Mexican Rice for a nice hearty meal that made a perfect contribution for tonight’s ARF/5-A-Day roundup. Now on to what everyone else whipped up.
Although Chicken with Cashew Nuts is a Chinese take-out favorite, this lighter version from Claire at Cooking is Medicine gives us a completely different take on it:
Patsy from Family, Friends and Food is up next with her Whole Wheat Pasta Salad with Walnuts and Feta, a great way to sneak some spinach past kids’ watchful eyes.
Joanna from Lost in the Kitchen makes good use of her red onion supply and her Fat-Free Vegetarian cookbook with a recipe for Lentil Frittata:
Johanna at Green Gourmet Giraffe takes care of breakfast this week with her contribution of Oaty Pancakes with Berries:
Sarah from What Smells So Good is quite the trooper … making breakfast one-handed! Pure dedication for her Choco-Block Peanutty Breakfast:
P.S. Want to join in next week’s ARF/5-A-Day roundup? Details are right here.
Cate’s Chicken Enchiladas
2 tablespoons olive oil, more as needed
1 rotisserie chicken, shredded
1 can of corn, drained
1 can of black beans, rinsed and drained
1 small can of green chiles, chopped
2 cans of enchilada sauce
10 flour tortillas
3 cups shredded Cheddar/mozzarella mix
Preheat oven to 350 degrees F. In a medium mixing bowl, mix together the chicken, corn, black beans and green chiles. In a medium skillet add oil. When oil is warm submerge a tortilla for 10 to 15 seconds or until soft. This will soften them and make rolling a lot easier, and prevent the tortilla from cracking. Drain on paper towels and repeat this process until all tortillas have been softened. Add more oil as necessary.
Pour enough enchilada sauce on bottom of the baking dish to cover (I used one can). Divide the chicken mixture evenly among the tortillas; roll them up. Place seam side down on top of the sauce in the baking dish. Pour the remaining enchilada sauce over them and spread the cheese mix evenly over the top. Bake for about 20 minutes until golden brown. Remove from the oven and serve with rice.