I roasted a chicken this weekend, which means we’re deep in the nomming of chicken leftovers. Last night I got a hankering for green enchiladas, and scoured the pantry for ingredients. We didn’t have tortillas so I made some, but we had a can of green enchilada sauce, some yellow wax peppers, a couple jalapenos and a can of black beans in the cupboard.
The tortillas were tasty, although it’s been a while since I’ve made them so they were a bit rougher and less round than usual. It’s also the first time on my new stove, so I wasn’t really sure about temperatures. There was a bit more charring than I’m comfortable with.
- 1/3 cup of canola oil
- 3 cups all purpose flour
- 1 cup water
- 1 tsp salt
Mix oil and flour together until it looks like cornmeal. Add salt to hand hot water. Mix water into flour and knead until smooth. Let rest, covered, for 30 – 60 minutes. Cut dough into 2 oz portions and form balls. Let balls rest 20 minutes or so. I don’t always mange the 2nd rest, but it really helps the gluten relax so the tortillas are thinner.
Heat up a flat cast iron pan. Roll out the tortilla balls and put them on the hot griddle. This is where I really want an infrared thermometer so I can start figuring out what temp I’m actually using to cook them. Let cook 30 to 45 seconds per side.
Tortillas are done. Yum.
The filling was really a mix of stuff we had in the cupboard and fridge.
- 3 cups chopped onions
- 2 wax peppers, diced
- 2 jalapeno peppers, diced
- 4 cloves of garlic smashed
- 1 leg / thigh of leftover roasted chicken, shredded
- 1 can black beans (we had a spanish brand from the local mexican supermarket)
- 1 can green enchilada sauce (also from the local mexican supermarket)
- shredded cheddar cheese
- cilantro (we don’t usually have this on hand, but it showed up in our veg box last week)
Soften the onions and peppers over medium heat. I had bacon grease from breakfast so used that as the oil, but plain vegetable oil will work, too. Throw in the garlic and some cumin. Keep softening. Drain the beans and shred the chicken while the veg cooks. Add the beans and chicken to the pan and cook over med-low heat for 5 – 10 minutes, until everything is warm and flavors have had a chance to get to know each other.
Grate the cheese.
Take the tortillas and dip in enchilada sauce. Add a couple spoonfuls of filling, some grated cheese and roll. Place in oven proof dish with a layer of enchilada sauce on the bottom. Finish how ever many enchiladas you want (or fit in your pan 🙂 ). Cover with enchilada sauce and grated cheese.
Bake at 350 for 30 minutes or until the cheese looks yummy enough. Top the finished enchiladas with some chopped cilantro. Serve.
The canned sauce wasn’t quite tart enough for what I was looking for last night, but they were overall pretty tasty. We used only about half the filling, so I’m probably going to take the leftover leftovers, make some spicy rice and make burritos.