One of my best friends is in labor with her first child today and I wanted to make a dinner tonight that I would travel well so I can bring her food tomorrow evening. Even though I made enchiladas recently I thought they would enjoy a classic Mexican meal of enchiladas, Mexican Rice and beans (I used vegetarian re-fried pinto beans from Trader Joes). I assembled it in disposable aluminum baking dish and it turned out like this...
Ingredients:
10 oz chicken, cooked and shredded
2 whole wheat tortillas
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp paprika
1/4 cup black beans
1/4 cup corn
3 tbsp sour cream
6 oz salsa verde (1/2 of a Trader Joes Jar)
2 oz grated extra sharp cheddar
2 Tbsp red onion, diced
1 small tomato, diced
Cilantro, to taste
Instructions:
In a bowl mix the chicken with the spices then add the sour cream, half the salsa verde, black beans (reserve a spoonful for garnish), and corn (reserve a spoonful for garnish). Pour a thin layer of salsa verde into the left half of the aluminum baking dish. Assemble enchiladas by distributing the chicken mixture evenly then fold and place in baking dish. Top with remainder of salsa verde, cheddar, black beans, corn, tomato, red onion and cilantro. Place 1 cup of the cooked Mexican Rice in the upper right corner and 1/2 cup of the refried beans in the lower right corner. Cover with foil then write heating instruction on top of foil - heat at 375 F covered for 25 minutes.
Serves 2
10 oz chicken, cooked and shredded
2 whole wheat tortillas
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp paprika
1/4 cup black beans
1/4 cup corn
3 tbsp sour cream
6 oz salsa verde (1/2 of a Trader Joes Jar)
2 oz grated extra sharp cheddar
2 Tbsp red onion, diced
1 small tomato, diced
Cilantro, to taste
Instructions:
In a bowl mix the chicken with the spices then add the sour cream, half the salsa verde, black beans (reserve a spoonful for garnish), and corn (reserve a spoonful for garnish). Pour a thin layer of salsa verde into the left half of the aluminum baking dish. Assemble enchiladas by distributing the chicken mixture evenly then fold and place in baking dish. Top with remainder of salsa verde, cheddar, black beans, corn, tomato, red onion and cilantro. Place 1 cup of the cooked Mexican Rice in the upper right corner and 1/2 cup of the refried beans in the lower right corner. Cover with foil then write heating instruction on top of foil - heat at 375 F covered for 25 minutes.
Serves 2
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