Chicken Enchiladas with Creamy Green Sauce

We recently joined Costco and got a coupon for a free roast chicken. So instead of eating it straight out of the box, I decided to make enchiladas. I came across this recipe on the Reservations Not Required blog, but the original recipe is from Everyday Food. It turned out delicious. I served it with black beans and lime which I found on the same blog.

Chicken Enchiladas with Creamy Green Sauce
Serves 6
3 pounds bone-in, skin-on chicken breast halves (I used a whole rotisserie chicken)
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa (I used Pace brand)
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterrey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)

Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.

Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.

Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.

Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

Black Beans with Lime
Serves 6
1 tablespoon olive oil
2 scallions, white and green parts separated, thinly sliced (I used onions)
Coarse salt and ground pepper
2 cans (19 ounces each) black beans, rinsed and drained
1 teaspoon chili powder
1 tablespoon fresh lime juice

In a medium saucepan, heat oil over medium. Add white part of scallions, and season with salt and pepper. Cook until softened, about 3 minutes.

Add beans, chili powder, and 1/4 cup water. Cook until warmed through, about 5 minutes. Remove from heat, and stir in lime juice; season with salt and pepper. Serve garnished with green part of scallions.

I Don't Even Like Beans

For some reason, I keep making things with black beans. I don't really like beans all that much. But they are healthy for you and vegetarian. I love this recipe from Cooking Light for their Cuban Black Bean Patties with Pineapple Rice. It is really good and hearty.

If you decide to make this, I would add about 1-2 TBS corn meal to the bean mixture before shaping into patties. If you don't, they tend to ooze all over the frying pan. The extra corn meal keeps them firm.

I served it with the rice and roasted up some broccoli with Italian seasonings.

Cuban Black Bean Patties with Pineapple Rice

recipe from Cooking Light - March 2007

Rice:

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 teaspoons butter
1 cup diced fresh pineapple
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt

Patties:

2 cups rinsed, drained canned black beans (1 [15-ounce] can), divided
1/2 teaspoon bottled minced garlic
1/4 teaspoon ground cumin
1/8 teaspoon salt
1 large egg white
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 cup chopped red onion
1/4 cup cornmeal
Cooking spray
1/4 cup reduced-fat sour cream

To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.

To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.

Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.

Yield: 4 servings

Nutritional Information: CALORIES 294(27% from fat); FAT 8.7g (sat 5.4g,mono 1.7g,poly 0.2g); PROTEIN 10.2g; CHOLESTEROL 28mg; CALCIUM 155mg; SODIUM 532mg; FIBER 3.5g; IRON 2mg; CARBOHYDRATE 45g

Black Bean Tortilla Casserole

I found a yummy recipe on my cooking board, posted by MLR513. I had to try it out. It was very good and felt healthy too since it has no meat.


Black Bean Tortilla Casserole
1 large chopped onion
2 10oz cans Rotel tomatoes
½ cup picante sauce
1 tsp ground cumin
2 15oz cans black beans, drained and rinsed
½ cup reduced fat cream cheese
10 7-inch corn tortillas
2 cups shredded cheese


In large skillet sauté onion, and then add tomatoes, picante sauce and cumin. Bring to a boil, reduce heat and simmer 10 minutes. Then, stir in beans and heat through. Add cream cheese at the end, and stir until melted. Remove from heat.

Spray bottom of a 9x13 pan. Spread 1/3 of bean mixture on bottom of pan, topping with a layer of tortillas and half of cheese. Then another layer of bean mixture, tortillas and bean mixture. Cover and bake at 350 for 25-30 minutes. Uncover and sprinkle on remaining cheese, and bake until melted. Let stand for 5-10 minutes before serving. Serve with sour cream, lettuce and guacamole as desired.