La enchilada! La enchilada! La la la la la la lah! Oh hi! I’m just singing our enchilada song which has nothing to do with anything except that I like to sing it when I’m making enchiladas. I’ll have Bug sing it for you in a movie one of these days. Anyway, this is it: the green enchiladas. I overcooked them a little bit but anything can be covered up with some homemade pico de gallo and avocado. Avocado heals all in my book.
I think this recipe came from CC or my mom but I’ve altered it over the years to include more vegetables and whole wheat tortillas—which, by the way, Toby informed me last night taste like cardboard. But then Toby and I disagree on a lot of things when it comes to taste so I say ignore him. I think whole wheat tortillas taste great.
Without further ado, the ingredients:
- 1 pkg. chicken (I use thighs)
- 1 28-oz. can of green chile enchilada sauce, mild, hot or medium—your choice
- half a small can of sliced olives
- 1 dozen medium tortillas (regular old flour, whole wheat, or corn–your preference)
- 2 bell peppers (I like orange and yellow)
- 3 big celery stalks
- 1 14-oz. can of black beans
- Shredded cheese (I’m not sure of the amount but this is really to your taste anyway, you just want enough to make it gooey…2-3 cups? I’m not sure)
- Get up at the crack of dawn and put your chicken in a crock-pot with 2/3 can of enchilada sauce. (Don’t be like me and forget to save out that last third for the topping later)
- Smell the yummy chicken cooking on low all day long.
- Later in the day, when the chicken is all cooked, get out your 9×13 baking dish (or two 8×8’s) for assembly.
- Remove chicken pieces from the crock-pot (leave the sauce in) and place them on a cutting board. With two forks, shred your chicken and then return it to the pot.
- Chop up all your peppers and celery. You can sauté them if you like your vegetables more caramelized. Personally, I can’t really tell the difference.
- Make yourself a margarita to keep you going, if you like.
- Add your peppers, celery, cheese (save some for later topping) and can of black beans to your crock pot for mixing
- Mix thoroughly.
- Assemble your enchiladas by scooping 1/4 cup of cheesy chicken-vegetable mixture into a tortilla. Roll it up and place seam-side down in the pan. Repeat, placing the rolls snugly next to each other, until pan is full.
- Pour the rest of your saved enchilada sauce on top, sprinkle with some cheese and olives to your taste.
- Bake at 350 F until cheese and sauce bubbles (about 30 minutes)
Garnish it with some homemade pico de gallo and avocado and you’re done. Our pico de gallo is basically just tomato relish (for Bug who doesn’t like it too spicy) but I recommend this recipe.
And now a word about my cooking skills. I know I said I’m a horrible cook. Don’t let the pretty photos fool you. Let’s just say I’m a much a better photographer and food stager than I am a cook. What you don’t know from these pictures the last few days is that the pork in the stir-fry was so chewy Bug refused to eat it, the meatballs were pretty tasteless since I didn’t add enough salt and pepper and the enchiladas were dry and crispy. I don’t think these are problems with the recipes, it’s just me and my distracted way of doing things. I’m sure these recipes will turn out much better for you.
I know, I know. You’ve been waiting patiently for the green enchilada post but I’ve been a bit preoccupied blowing stuff up for my Fourth of July Alpha+Mom craft. It was pretty fun. I dare say you better go check it out. Don’t worry. Nothing caught on fire.