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random musings of a crazy cat lady

Sunday, March 11, 2012

Lazy Biddy Enchiladas

I get emails from the local grocery store, Wegmans. One recent email had a recipe for "New Mexico style enchiladas", in which the fillings and tortillas are layered instead of being rolled up. It also looked damned easy. Salsa, corn tortillas, frozen corn, canned black beans, and cheese are layered and baked. It doesn't get much easier than that.
I decided to add chicken to the recipe and cut down on the cheese, but I'm sure it would be quite tasty as is. The recipe below is my modifications. If you skip the chicken, I recommend adding an extra can of black beans. 12 oz of corn was a bit much, so don't use the whole amount if you don't feel like it. I'll probably go with 2 cans of beans and maybe 8 oz of corn next time.

New Mexico-Style Layered Enchiladas

Yield: 6 large servings
12 corn tortillas

Butter or light vegetable oil for sautéeing tortillas

1 ½ jars (22-24 ounces total) salsa, any flavor

1 can (14-15 ounces) cooked pinto beans or black beans, drained

1 bag (12 ounces) frozen corn (you can use it still frozen.)

8 oz grated cheese

3 - 4 cups cooked chicken, chopped or shredded*

Heat a little butter or oil in a small frying pan. Fry each tortilla on one side, then turn over and cook until it is getting limp and hot. Remove and stack on a plate. In a medium baking dish, layer the enchiladas, starting with enough salsa on the bottom to coat the dish lightly. Then add a layer of 4 corn tortillas. Sprinkle with corn and beans and half the grated cheese and chicken. Spread with a bit more salsa. Then add another layer of corn tortillas with the remaining chicken, corn, and beans. Cover with salsa. Top with the remaining 4 tortillas, a thick layer of salsa, and the remaining cheese.
Bake in a preheated 350 degree oven for 30-40 minutes, until hot and bubbly.

It was very fast to assemble. I popped it in the oven and baked it for 40 minutes. It was very tasty and filling, and certainly a lot easier than making traditional enchiladas.

* I cooked some chicken breasts in salsa in the crockpot and shredded them, but you could use a rotisserie chicken or leftovers.

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