2 T. olive oil, plus more for baking dishes
2 t. ground cumin
1/4 cup all purpose flour
1/4 cup tomato paste
1 can vegetable broth
salt and pepper
3 cups grated pepper jack cheese
1 can black beans, rinsed and drained
1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 box (10 oz.) frozen corn kernals, thawed
6 scallions, thinly sliced
corn or flour tortillas
1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 t. cumin, flour and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to simmer and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper and set aside.
2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites and remaining 1 t. cumin. Season with salt and pepper.
3. Preheat oven to 400. Lightly oil a 9 x 13 baking dish. Set aside. Stack tortillas and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil and heat in oven for 5 to 10 minutes. Top each tortillas with a heaping 1/3 cups of filling, roll up tightly and arrange, seam side down in prepared baking dish.
4. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake uncovered until hot and bubbly, 15 to 20 minutes. Cool 5 minutes, serve garnished with scallion greens.
To Freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in anairtight container. Freeze enchiladas and sauce for up to 2 months.
To Bake from Frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through.) Preheat oven to 400. Remove foil and plastic wrap from baking dish, and pour sauce over enchiladas; cover with foil. Bake 30 minutes, remove foil and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.
Thursday, February 18, 2010
Thursday, January 21, 2010
Italian Crock Pot Chicken
4 to 6 boneless, skinless chicken breasts
1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) package cream cheese, softened
1 packed Good Seasons italian dressing mix
Thaw chicken. Place in crock pot. Combine soup, cream cheese and dressing mix. Pour over chicken in crock pot and cook all day on low heat. Serve over noodles or rice.
1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) package cream cheese, softened
1 packed Good Seasons italian dressing mix
Thaw chicken. Place in crock pot. Combine soup, cream cheese and dressing mix. Pour over chicken in crock pot and cook all day on low heat. Serve over noodles or rice.
