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Thursday, August 04, 2016

Chicken Enchilada with Spinach and Beet Greens

Chicken Enchilada with Spinach and Beet Greens Delectable Victuals


I wanted to use up the chicken breasts that the other adult brought home recently. Kids suggested Orange Chicken. And, after the recent pressure-cooker chicken breasts, the other adult was open to anything I came up with. 

As I was putting away the clean pressure cooker in the lower cupboard, its unassuming cousin, my little Crock-pot® slow cooker, peeked out shyly. The decision was made: Throw in a couple of chicken breasts, some herbs and spices and leave it overnight and wake up to a perfectly juicy, tender, fall-apart chicken, effortlessly. Which is what I did.


Chicken Enchilada with Spinach and Beet Greens Delectable Victuals



The chicken breasts stewed in the crock-pot with some brown sugar, Braggs liquid aminos, white wine vinegar, mirin, cumin powder, and chili powder.

Now what to do with the fall-apart crockpot chicken, was the question. Chicken Enchiladas Rojas seemed like the thing.

Rather than rolled up corn tortillas, this is layered like lasagna which makes it so much easier to assemble.


Chicken Enchilada with Spinach and Beet Greens


The sauce is just store-bought El Pato™ Jalapeño Salsa mixed with some Valentina™ Salsa Picante. Sometimes I make the sauce with tomato paste and chipotle in adobo sauce.

Some leftover home made black beans refried beans was handy, plus Colby Jack, queso fresco, and mozzarella, and home garden spinach leaves that bolted.

Ingredients:
18 to 24 corn tortillas
3 cups grated cheeses, combined
1½ to 2 cups sauce
1 cup packed spinach leaves
1 cup chopped beet greens
2 cups mushy, flavorful refried beans
vegetable oil spray

Preparation
  1. Spray some vegetable oil and lay the corn tortillas overlapping slightly. 
  2. Then spread a layer of sauce, refried beans, shredded spicy chicken, greens, and cheese, in the casserole baking dish. Keep layering and finish with corn tortilla layer on top, reserving some sauce and cheese.
  3. Cover with Aluminum foil and bake in a 400°F oven for about 15 minutes. 
  4. Then remove the foil, top with sauce and bake uncovered for 5 more minutes. 
  5. Turn off the oven. Top with reserved cheese and leave it in the oven for a few more minutes till cheese melts in residual heat.
  6. Serve warm, garnished with cilantro and spring onions, and a side of plain Greek yogurt and Salsa Picante for dipping

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