Considering we live in the heart of Texas, our week usually has at least one Tex-Mex meal on the menu. On Sunday, I will prepare and cook the bulk of the ingredients we will use for the next 4 to 5 days so that, after a long work day, it's really just assembly, heat and serve.
My recipes are usually "seat of the pants" and can be altered to include any of your favorite meats or vegetables. This recipe is an easy prep/easy clean meal of green enchiladas, which is a twist from the usual red sauce enchilada recipe found in most Tex-Mex restaurants. Don't be shy on this one, get creative and use your imagination!
You Will Need:
- 1 to 1½ pounds of cooked ground meat
(I used 99% lean ground white turkey breast meat to reduce fat and calories)
- 1 dozen corn tortillas
- Green enchilada sauce (I absolutely love Frontera, by Rick Bayless)
- ½ pound of shredded or crumbled Queso Fresco Mexican Cheese
(substitute Monterrey Jack or Cheddar if you wish)
- ½ can of drained corn
- Some fresh chopped onion, jalapeno pepper, cilantro and tomato
- Begin by lining the baking dish with parchment paper, then gather the ingredients and create an assembly line of sorts.
- Once the assembly line is ready to go, heat a flat non stick pan on the stove. You must quickly and gently heat the tortillas so they become soft and pliable or they will crack during assembly.
- Drizzle the green enchilada sauce over the parchment paper in the bottom of your pan. You want some of that delicious sauce on the bottom as well as over the top of the dish.
- Take a heated tortilla and place on a flat surface. Add a few spoons of cheese, corn, onion, jalapeno and meat being very cautious not to fill it too full or you will never be able to roll it.
- Gently roll the tortilla and place in the pan. Repeat until your pan is full. Try not to crowd them too much, or you will never be able to get them out successfully.
- Once the pan is full, top with green enchilada sauce, the remaining meat and veggies and then more queso fresco cheese.
- Cover your pan with foil and bake at 350 degrees for around 20 min, testing to ensure the center is warm.
- Uncover for 5 more minutes to brown up your cheese.
- Remove from the oven and allow to rest a few minutes before serving. Top with fresh cilantro and chopped tomato.
- Mmmmm, delicious - enjoy!
Wednesday, May 20, 2015
Wednesday Kitchen - Green Enchiladas
In this week's Wednesday Kitchen, JET Team leader Lynn of UrbanPearlStudio shares another of her delicious recipe creations...