Crazy Good Enchiladas!
What makes these so crazy good? Well, besides tasting AMAZING, being EASY to make, they have a great 'behind the scene story'. And it all started when I decided to be lazy.....
You will hear that the best food is from scratch-- but there are some really good short cuts out there, and this recipe started by finding a couple of them. Las Palmas green sauce. It's yummy, and tasty, and you don't need to find and cook those tomatillos to get it.
So the story is this:
I went with a group of ladies to learn how to make enchiladas. And they were AMAZING. Like so good, I couldn't stop eating.
But the problem was this: they were seriously labor intensive. And I was a mom of young children. And a Girl Scout Leader. And a Youth Leader. And... you get the idea. So when another mom suggested I try Las Palmas... I knew it could be a good thing.
Now the enchiladas I tasted were chicken enchiladas. And they were authentic. And they were really tasty. But when I was at home, I got a little more creative on the color scheme...and this is what I put in it...
So here is the recipe:
Las Palmas Green Enchilada Sauce, Medium (one can per 9 x 13 pan)
Shredded Monterey Jack Cheese (about 4 cups)
Shredded Spicy Jack Cheese (about a cup)
Green onion, chopped
cilantro, one half bunch, chopped
dark red kidney beans, one can, rinsed
flour tortillas
black beans, one can, rinsed
1/4 red onion, chopped
6 chicken tenders cooked and chopped (can also use a can of chicken .... so far no one has been able to tell when I use one over the other...!)
Vegetarian version: take out the chicken ;)
Coat the bottom of the pan with 1/4 c of the sauce. Mix everything but the cheese and tortillas into a bowl. In a separate bowl mix the cheeses. Holding a tortilla in one hand, put some of the filling, some of the shredded cheese, and enough sauce to coat the top of the filling into the tortilla. Roll it up, and put into pan. Repeat until you have no more room in your pan... then squeeze a couple more in (you'll thank yourself later!). Pour remaining sauce on top to coat tortillas, sprinkle cheese on top, and then take the rest of the filling and sprinkle it down the center of the enchiladas. Beautiful isn't it?! I really like the red kidney beans and the cilantro colors-- those bright red and greens look great!
Bake at 350 until cheese is melted.
They make great leftovers, too! Have you ever noticed that lasagna tastes better the second day, warmed up? Same for these-- they are soooOOOOoooo good!
Enjoy!
You will hear that the best food is from scratch-- but there are some really good short cuts out there, and this recipe started by finding a couple of them. Las Palmas green sauce. It's yummy, and tasty, and you don't need to find and cook those tomatillos to get it.
So the story is this:
I went with a group of ladies to learn how to make enchiladas. And they were AMAZING. Like so good, I couldn't stop eating.
But the problem was this: they were seriously labor intensive. And I was a mom of young children. And a Girl Scout Leader. And a Youth Leader. And... you get the idea. So when another mom suggested I try Las Palmas... I knew it could be a good thing.
Now the enchiladas I tasted were chicken enchiladas. And they were authentic. And they were really tasty. But when I was at home, I got a little more creative on the color scheme...and this is what I put in it...
So here is the recipe:
Las Palmas Green Enchilada Sauce, Medium (one can per 9 x 13 pan)
Shredded Monterey Jack Cheese (about 4 cups)
Shredded Spicy Jack Cheese (about a cup)
Green onion, chopped
cilantro, one half bunch, chopped
dark red kidney beans, one can, rinsed
flour tortillas
black beans, one can, rinsed
1/4 red onion, chopped
6 chicken tenders cooked and chopped (can also use a can of chicken .... so far no one has been able to tell when I use one over the other...!)
Vegetarian version: take out the chicken ;)
Coat the bottom of the pan with 1/4 c of the sauce. Mix everything but the cheese and tortillas into a bowl. In a separate bowl mix the cheeses. Holding a tortilla in one hand, put some of the filling, some of the shredded cheese, and enough sauce to coat the top of the filling into the tortilla. Roll it up, and put into pan. Repeat until you have no more room in your pan... then squeeze a couple more in (you'll thank yourself later!). Pour remaining sauce on top to coat tortillas, sprinkle cheese on top, and then take the rest of the filling and sprinkle it down the center of the enchiladas. Beautiful isn't it?! I really like the red kidney beans and the cilantro colors-- those bright red and greens look great!
Bake at 350 until cheese is melted.
They make great leftovers, too! Have you ever noticed that lasagna tastes better the second day, warmed up? Same for these-- they are soooOOOOoooo good!
Enjoy!
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