Green Chile Enchiladas

Green Chile Enchiladas

 

It’s funny to me how much my tastes have evolved for Mexican food.  Growing up in a Mexican food loving household you would have thought I would have followed in suit.  But no I was the odd man out.  I never liked anything spicy.  When my mom would make enchiladas mine would be made plain without enchilada sauce.  And enchilada sauce isn’t even spicy!  Today I don’t mind a little heat but I’m still picky.  No japapenos, no hot sauce, no chili sauce, you get the point.  I always wonder what it is about me.  I’m a fire symbol in every regard.  My zodiac sign is Sagittarius with the fire element, my Chinese astrology is the fire dog, my Ayurvedic dosha is pitta.  So I wonder if I’m supposed to enjoy cooling foods as opposed to spicy heat.  Definitely could make some sense.

Anyway I made a batch of enchiladas to eat and then two small batches to be frozen.  Enchiladas are pretty easy to throw together especially when you buy a sauce rater than make one from scratch.  For these I used a jar of mild green chile sauce.  I chose to avoid tomato to prevent any heartburn.  My filling included beans, spinach, corn, green chiles, onion, garlic, and cottage cheese.  They turned out pretty delicious.  I was starving and managed to get 4 down.  They say you’re weight is supposed to taper off at the very end of pregnancy but it seems to be the opposite for me.  My appetite has increased due to another growth spurt from the baby.  Any day now I’m ready : ).

 

Filling Ingredients

Assembled

Baked

Dinner

 

 

Green Chile Enchiladas (makes 24)

  •  25 oz black beans, rinsed and drained
  • 15 oz black eyed peas, rinsed and drained
  • 4 oz can mild green chiles
  • 16 oz cottage cheese
  • 1 cups frozen spinach, cooked and liquid squeezed out
  • 1/2 cup frozen corn, cooked and drained
  • salt
  • cumin
  • chili powder
  • corn tortillas
  • 16 oz green chile sauce, I used 505 Southwestern (this all went to the one pan of enchiladas I baked for dinner)
  • cheese, to top
  1. Mix black beans, black eyed peas, green chiles, cottage cheese, spinach, corn, salt, cumin, and chili powder.  I probably used 1/2 teaspoon each cumin and chili powder.  You can always start with a little and taste test adding more until you reached your desired amount.
  2. In a casserole dish layer a bit of green chile sauce.  Next assemble enchiladas.  My tortillas were a bit stiff so I warmed them individually in a saute pan over low heat until they were pliable.
  3. Once pan is full of tortillas top with green chile sauce and a bit of grated cheese.
  4. Bake covered in a 350° oven for 30 minutes until warmed through.  Remove foil and continue to bake a few more minutes to brown top.

** For frozen: freeze without using any sauce.  I lightly oiled the bottom of the pan with grapeseed oil.  Once assembled I lightly brushed the top of the enchiladas with more oil and topped with grated cheese.  The sauce will be added once I bake them.

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