Bismillahir Rahmanir Raheem
Can't finish that whole roasted chicken? Left over leg of lamb? Need to use up leftovers and out of ideas? Then call it a Mexican Night and ole, your problems are solved! Fajitas are our favorite way to use up any leftover meat, but on a recent bout of homesickness I remembered my sisters enchiladas and my mind was set. This was quick, easy and not mention cheap. To balance out this rich meal, I whipped up a light corn and tomato salad with a little flair. Hope you all enjoy it as much as we did!
Enchilada
- 1/2 red onion diced
- 1 bell pepper diced
- 1 garlic clove minced
- 1 jalapeño diced (adjust amount to your liking)
- 1/4 cup chopped cilantro (reserve 1 tsp for garnish)
- 1 1/2 cup shredded cooked chicken (or any other meat you have on hand!)
- 1/2 tsp of cayenne pepper
- 1 tsp lemon juice
- 1 can enchilada sauce
- 4 tortillas (flour or corn)
- queso fresco cheese (Monterey jack, mozzarella work fine)
- sour cream
1. Pre-heat oven to 375.
2. Saute onion and bell pepper until soft. Add garlic half way through.
3. Add shredded chicken, cayenne pepper, lemon juice and jalapeno. Cook on low-med heat to incorporate flavors. Add cilantro in last 5 minutes of cooking.
4. Slowly add 1/4 cup of prepared enchilada sauce and remove from h eat.
5. Prepare a oven-safe baking dish with a little oil and 2 teaspoons of enchilada sauce spread on bottom.
6. Fill 4 tortillas (or as many will fit in dish) with chicken mixture and cheese. Carefully roll up and place seam-side down in baking dish. Top with remaining enchilada sauce, cheese and cilantro.
7. Bake for 30 minutes or until cheese is bubbly. Serve warm with a dollop of sour cream
Corn and Tomato Salad
Add a can of black beans for a delicious protein punch!
- 1 can sweet corn (frozen or fresh corn can also be used)
- 1 tomato diced
- salt and pepper to taste
- 1/4 tsp cayenne pepper
- 1/2 tsp lemon juice
- 1 tsp chopped cilantro
1. Drain and rinse can of corn
2. In a little oil, saute corn with a pinch of salt and pepper, cayenne pepper and lemon juice. Saute for a few minutes or until fragrant.
3. In a separate bowl, mix diced tomato, pinch of salt and cilantro. Add the corn mixture and stir to combine.
Can't finish that whole roasted chicken? Left over leg of lamb? Need to use up leftovers and out of ideas? Then call it a Mexican Night and ole, your problems are solved! Fajitas are our favorite way to use up any leftover meat, but on a recent bout of homesickness I remembered my sisters enchiladas and my mind was set. This was quick, easy and not mention cheap. To balance out this rich meal, I whipped up a light corn and tomato salad with a little flair. Hope you all enjoy it as much as we did!
Enchilada
- 1/2 red onion diced
- 1 bell pepper diced
- 1 garlic clove minced
- 1 jalapeño diced (adjust amount to your liking)
- 1/4 cup chopped cilantro (reserve 1 tsp for garnish)
- 1 1/2 cup shredded cooked chicken (or any other meat you have on hand!)
- 1/2 tsp of cayenne pepper
- 1 tsp lemon juice
- 1 can enchilada sauce
- 4 tortillas (flour or corn)
- queso fresco cheese (Monterey jack, mozzarella work fine)
- sour cream
1. Pre-heat oven to 375.
2. Saute onion and bell pepper until soft. Add garlic half way through.
3. Add shredded chicken, cayenne pepper, lemon juice and jalapeno. Cook on low-med heat to incorporate flavors. Add cilantro in last 5 minutes of cooking.
4. Slowly add 1/4 cup of prepared enchilada sauce and remove from h eat.
5. Prepare a oven-safe baking dish with a little oil and 2 teaspoons of enchilada sauce spread on bottom.
6. Fill 4 tortillas (or as many will fit in dish) with chicken mixture and cheese. Carefully roll up and place seam-side down in baking dish. Top with remaining enchilada sauce, cheese and cilantro.
7. Bake for 30 minutes or until cheese is bubbly. Serve warm with a dollop of sour cream
Corn and Tomato Salad
Add a can of black beans for a delicious protein punch!
- 1 can sweet corn (frozen or fresh corn can also be used)
- 1 tomato diced
- salt and pepper to taste
- 1/4 tsp cayenne pepper
- 1/2 tsp lemon juice
- 1 tsp chopped cilantro
1. Drain and rinse can of corn
2. In a little oil, saute corn with a pinch of salt and pepper, cayenne pepper and lemon juice. Saute for a few minutes or until fragrant.
3. In a separate bowl, mix diced tomato, pinch of salt and cilantro. Add the corn mixture and stir to combine.
Askum
ReplyDeleteDearest sister
I have been reading your blog ever since I found it two years back. I enjoyed your cooking and this one spell yummylious!:)
May I ask what kind of enchilada sauce you use?
ReplyDeleteI'm not very brand loyal when it comes to canned sauces, just as long as there isn't any pork in it! I think I've used everything from El Paso to Target brand and have been pleased with them all.
ReplyDeleteCan we use meat from chicken drumsticks for this enchiladas?
ReplyDelete