nearly chicken-less enchiladas
I've been trying to reduce the number of pre-packaged spice mixes I use. When I first started cooking, I was completely dependent on them--sloppy joes, tacos, curry, spaghetti sauce, soup, pretty much everything except teriyaki sauce.
Best to make a bunch of these and freeze the rest for another day. Also, make sure you set out the proper assembly dishes so your counter doesn't end up looking like it had a nosebleed.
1 small can of tomato paste
1 can of tomato sauce
1 carton of chicken broth
3T chili powder
3 bay leaves
A bit of olive oil
3-4 cloves of garlic, finely chopped
2 cooked chicken thighs
1 red pepper, chopped
1 green pepper
1 can of corn
Spanish Rice (for a meatless option)
A few handfuls of fresh baby spinach
Making the Filling
Drizzle a bit of olive oil into a pan and add garlic. Add onions and cook until it starts to brown. Add red and green peppers, corn and chicken. Add a couple ladles of enchilada sauce. Add a couple handfuls of cheese in and stir until it just melts. The mixture will look sticky.
Add a few ladle-fuls of enchilada sauce into a 9-inch pie pan, or similar dish. Spoon another ladle-ful of enchilada sauce onto a dinner plate. Coat the bottom of a 9 x 13 in pyrex pan with a thin layer enchilada sauce. You will also need a spare 8 x 8 pan to hold a few extras.
Drop one tortilla into the pie pan and coat both sides well. Once this is done, move it to the dinner plate. Add 2-3 spoonfuls of filling in a line a little off from center of the tortilla. Roll and put it in the pyrex container, lip side down. Pour a bit of enchilada sauce over the finished enchilada so the tortilla won't crack. Repeat until you use up all the tortillas.
If there is any filling left, sprinkle it over the composed enchiladas. Spoon the rest of the sauce over the enchiladas. Sprinkle cheese. Bake at 350 degrees until the cheese melts and the sauce gets bubbly.