I don't want to be insulting and call my made-up quasi-Mexican meal "enchiladas", but that's what I was going for with this simple, relatively healthy, and fresh make ahead meal. The measurements below made 10 stuffed corn tortillas for me. Enjoy if you try it out!
- To make the sauce, mix one small can of diced tomatoes (or Rotel with green chilies if you want it to be spicy), one small can of tomato sauce (no salt added), 1 Tbsp chili powder, 1 pressed clove of garlic, and 1/2 tsp ground coriander in a small saucepan and let it simmer for 15 minutes.
- The tortillas will be filled with four things: 1 cup (or less) steamed rice, 2 ounces shredded cheddar, 1 stalk chopped green onions, and chicken mixture (see next step).
- Chicken mixture is about 1 cup of diced chicken (use leftover rotisserie chicken, grilled chicken, baked chicken, boiled chicken, any kind of chicken you want!), 1 Tbsp finely chopped fresh basil or cilantro, 1/4 cup of the sauce you made in Step 1.
- Prepare a 9 x 13 inch pan for baking these by lining it with aluminum foil and spreading about 2 Tbsp of sauce over the bottom (to prevent the tortillas from sticking).
- Warm your corn tortillas in the microwave or in a pan over medium-low heat. Assemble as follows: rice, chicken mixture, shredded cheddar, green onions. Roughly roll the tortilla and place it seam side down in your prepared pan. Continue until all of your tortillas are rolled.
- Finally, pour all of your sauce evenly over the tortillas and top with another stalk of chopped green onions.
It should look about like this before you put it into the fridge overnight...
When you are ready to bake, preheat your oven to 375. Pour a small amount of chicken broth (I probably used about 1/4 cup) over the tortillas to keep them from drying out. Cover with foil and bake for 25 minutes. At that time, sprinkle another 2-3 ounces of shredded cheese over the tortillas and bake for 5 more minutes uncovered. Serve with salsa and (if desired) low fat sour cream.
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