Tuesday, June 24, 2014

chicken, corn, zucchini, and black bean enchiladas

Enchiladas are one of my favorite meals to make, because they are simple, quick and delicious. I found this recipe in the True Food cookbook, and have made it several times, tweaking it a little differently each time depending what I have in my fridge. These are delicious and I don't feel as guilty about eating them, since they are filled with fresh, seasonal vegetables that I can usually find at the farmers market.  

2  cups corn kernels 
    (from 2 ears of corn)
1 1/2 cup diced roasted 
1  red pepper
1  poblano chile, roasted, 
   seeded and diced
1  small zucchini, diced
1/3 cup cooked black beans
3  ounces Manchego 
   cheese, diced
1/4  teaspoon chili powder
    salt and pepper
6  corn tortillas
1/2 cup shredded Manchego cheese
1  Jar tomatillos salsa
6  tablespoons Greek-style yogurt
2  teaspoons chopped cilantro
6  lime wedges

1. Start by roasting the Poblano. If you have a gas stove, the easiest way to do this is turn on a burner and place the Poblano directly about the fire. Rotate the Poblano, allowing the outer skin to blacken. Once the majority of the pepper has blackened, remove it from flame and put it in a bowl, covering it with plastic wrap. Once the pepper has cooled, peal off the skin, seed and chop. If you don't have a gas stove, you can roast the pepper in the oven by broiling it, using the same technique, rotating until blackened. 

2. Meanwhile, place the corn kernels and red pepper in a large skilled over medium heat, stirring occasionally until lightly browned. 

3. Preheat oven to 350 degrees. In a large mixing bowl combine chicken, zucchini, black beans diced Manchego, corn, red pepper, diced poblano, and chili powder. Mix well, adding salt and pepper to taste. 

4. Ladle 1/4 cup of the Tomatillo salsa into a shallow, oven dish (9x9).  Taking a tortilla spoon the filling into the center of the tortilla, rolling it and placing it seam down in the baking dish. Fill remainder of tortillas. (If you have extra filling, place in dish at the ends of the tortilla.)  

5. Top with the remainder 3/4 cup of the tomatillos salsa and shredded Manchego. Bake for approximately 30 minutes. Let cool slightly. Serve with greek yogurt, cilantro and lime.  

I have recently been obsessed with a new tortilla shells called La Tortilla Factory. There are many varieties, but my personal favorite the green chile tortillas. :)

I have been slacking on posting because I have been busy making some of my favorites from the blog. Make sure to check out the S'more Bars, Rhubarb muffins, Strawberry Rhubarb Pie and Strawberry Bruschetta

No comments:

Post a Comment