enchiladas

Sweet Potato and Black Bean Enchiladas with Goat Cheese and Homemade Enchilada Sauce

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When my dear, sweet sister Sarah came to help with Betsy right after she was born, she made us dinner.  She made these incredible vegetable enchiladas with sweet potato and black beans.  They were delicious.  The really wonderful thing about them was the goat cheese.  I would’ve never thought to do that, and I would’ve never thought it would’ve been as terrific as it was.  I tried to recreate them last week and while Ben and I really enjoyed them, they weren’t quite like Sarah’s.  So I’ll have to get an enchilada lesson from her the next time we’re together.

Pardon this iPhoned and Instrgramed photo.  I’m honestly just proud that I took a picture at all.  And to be quite honest I like that if I don’t try to take a good photo, then I can have an excuse for taking crummy ones.  One day I’ll start taking better quality pictures…

These enchiladas are a healthier option when you’re craving Tex-Mex.  They aren’t heavy laden with cheese, and they can be totally vegetarian if you choose to skip the chicken.  You really won’t miss it.  The goat cheese adds a perfect tangy surprise.  If you don’t like goat cheese, add some regular shredded cheese to the filling.

Sarah cooks like I wish I could.  She doesn’t really measure anything.  She doesn’t really follow a recipe.  She just makes what she thinks will be good.  And every time she’s done that when I’ve been around to taste the end result, it’s been quite yummy.  I tried to take some inspiration from Sarah and cook without measuring cups or spoons, so my measurements below are approximate.  The beautiful thing about that kind of cooking is that if you don’t have or like something below you can replace it with something else and not get too preoccupied with doing things a specific way.  Just taste as you go to make sure you have the flavor you want.  I used a packet of chicken taco seasoning, but you can use your favorite spices to make your own seasoning mix.

Other ingredients that I would consider trying in these enchiladas are corn, green chiles, spinach, mushrooms, shredded carrots and zucchini.  In place of chicken you can use ground beef or turkey, or some shredded pork if you happen to have some left over from another meal.

I realized when I started to put these together that I didn’t think to get any sauce and wondered if Sarah had even used any.  So I asked her and she said she just used a can of enchilada sauce.  And of course I had no enchilada sauce.  What’s a girl to do?  Make her own enchilada sauce of course.  And where does one find a recipe for enchilada sauce?  The internet of course.  I just Googled “homemade enchilada sauce” and I found this little gem.  I followed the recipe except for a couple things.  I didn’t have any tomato sauce so I pureed a can of diced tomatoes after draining off some of the juice.  In place of the self rising flour I used regular.  I used the spices it called for and as it cooked I tasted and added a little more chili powder, some paprika and I believe a little more salt since I didn’t have onion salt.  It tasted ok, but I was worried about how it was going to turn out on the enchiladas.  Turned out to be wonderful paired with the enchiladas, and something I’m going to make again the next time I need enchilada sauce.

Now I know flour tortillas are not what is traditionally used for enchiladas.  I used flour because that’s what Sarah used.  I might try corn sometime.  If you decide to, make sure to soften them in warm chicken broth or in the microwave to soften.  If you skip that step they will crack when you go to roll them up.

Sweet Potato and Black Bean Enchiladas

Ingredients

  • 1-2 tablespoons olive oil
  • kosher salt
  • 1 large sweet potato, cut into small dice
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 1 can black beans, rinsed and drained
  • 2 cups cooked, chopped chicken (optional)
  • 2 tablespoons taco seasoning
  • goat cheese, 3-4 ounces
  • 8-12 flour tortillas (taco or burrito size)
  • 1 can enchilada sauce (or make your own using the recipe below)
  • shredded cheese, optional
  • sour cream and cilantro for serving

Directions

  1. Heat oven to 400°F.  Toss sweet potato, bell peppers and onion together with olive oil and salt on a large rimmed baking sheet.
  2. Bake for 30-40 minutes, stirring occasionally.  Remove from oven and let cool a bit.
  3. Combine vegetables, black beans, chicken (if using) and seasoning.  Taste and season as needed.
  4. Crumble goat cheese into filling and combine gently, keeping the goat cheese in good sized chunks.
  5. Scoop some filling into a tortilla and roll to close.  Fill generously but do not overfill, the tortilla should overlap itself by at least 1 inch.  Place seam side down in a greased pan.  Repeat with remaining tortillas fitting them tightly in the pan.  You may need 2 pans depending on what size tortillas you use.
  6. Reduce oven to 350°F.  Top with enchilada sauce, cover with foil and bake for 30 minutes.  Remove foil (add cheese if using) and bake for 15 minutes more.
  7. Serve topped with sour cream and chopped cilantro.

Enchilada Sauce

Ingredients
  • 1/4 cup vegetable oil
  • 2 tablespoons flour
  • 1/4 cup chili powder
  • 8 ounce can tomato sauce
  • 1 1/2 cups water
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • salt to taste
Directions
  1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
  2. Gradually stir in tomato sauce, water, cumin, garlic powder, and salt into the flour and chili powder until smooth
  3. Continue cooking over medium-low heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

 

Green Chile Chicken Enchiladas with Greek Yogurt

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The internet is a great place to peruse recipes and get new ideas for healthifying your meals.  I think I made that word up.  I like comfort food.  I like cheese, cream, sugar, butter, bacon, chocolate and all things bread.  Unfortunately, eating like that all the time would mean big trouble.  So I sometimes like to find ways to lighten up those calorie laden foods, even if it’s just a touch, so that we can enjoy them more often.

There are all kinds of tricks and substitutions people come up with for lightening up old favorites.  Sometimes you find something that sounds great, almost too good to be true…which a lot of the time means it is and the final product is not what you’d hoped it would be.  I once found a recipe for scalloped potatoes that used skim milk.  Skim milk!  No cream!  And it claimed to be the same creamy potato dish without all the fat.  They lied.  I ended up throwing the majority of it away.  So, I was worried about these enchiladas.  I love the idea of using non-fat greek yogurt instead of sour cream or a cream sauce, but wasn’t sure if it was going to work out.  But I’ve seen lots of recipes that make the substitution, so I gave it a try.  Thankfully this was one of those times that taking a chance worked out and we had a delicious dinner with a little less guilt than usually comes with a plateful of enchiladas.

The original recipe came from Meals and Moves, a blog I hadn’t come across until yesterday.  I changed very little, and would make just a couple additional changes when I make these again.  I used corn tortillas, because I believe there is no other way to make enchiladas.  I added cilantro, garlic, jalapeno and just a bit more cheese to the filling.  Next time I might add chopped green bell pepper to the veggies, maybe a little more chicken and the whole jalapeno, seeded for the spice sensitive (like myself these days).  But feel free to go for it with the seeds.  I’ll meet back up with you in September when I can handle it without a serious case of heartburn.  Too much information?  Sorry.

If you’re looking for a good side dish to serve with these enchiladas or any Tex-Mex meal, try this black bean and corn salad from Whole Foods.  It also makes for a good salsa and can be adapted to fit your tastes.  I like to add chopped tomatoes.

Green Chile Chicken Enchiladas with Greek Yogurt

Ingredients

  • 10 corn tortillas
  • 6-8 green onions, chopped
  • 1/2 jalapeno, diced small
  • 2 garlic cloves, minced
  • 1 can chopped green chiles (7-8 ounces total)
  • 1 teaspoon ground cumin
  • 2 cups cooked shredded chicken
  • 1 1/2 cups non fat Greek yogurt (a little more for topping)
  • 1 cup salsa verde
  • salt and pepper to taste
  • 1/2-1 cup shredded cheese (montery jack, colby jack, etc.)
  • 1/2-3/4 cup chopped cilantro (and a little extra for garnish)

Directions

  1. Heat a drizzle of oil in a skillet over medium high heat.  Add the green onions and the jalapeno and saute for 3-4 minutes.  Then add in the garlic and cook for another minute or so.  Add the green chiles, cumin and a dash of salt and cook for another 2-3 minutes.
  2. Mix the chicken into the warm vegetables and set aside.
  3. Combine the yogurt, salsa verde and cilantro in a bowl.  Add all but 1 cup of the yogurt mixture into the chicken mixture.  Add 1/4-1/2 cup of cheese to the chicken and mix to combine.
  4. Heat corn tortillas in 2 batches in the microwave, wrapped in slightly damp paper towels for about 30 seconds or until they are pliable.
  5. Coat a 9×13 pan with cooking spray.  Fill the center of a tortilla with about 1/3 cup of filling, roll up and lay seam side down in the pan.  Repeat with the remaining tortillas.  Some of your tortillas may crack, but it’s not a big deal.  (If you have extra space, extra tortillas and extra filling, cram another enchilada or 2 into the pan.)
  6. Spread remaining yogurt sauce over the enchiladas and then sprinkle with 1/4-1/2 cup of cheese.
  7. Bake for 25-30 minutes until cheese is melted and edges have started to brown.
  8. Garnish with a little yogurt and chopped cilantro.

Tomatillo Green Chile Chicken Enchiladas

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A while back I posted a recipe for chicken enchiladas from Tyler Florence.  They were good, but not the best.  At the beginning of that post I mentioned my all-time favorite recipe for chicken enchiladas, but did not provide it.  What was I thinking?  How could I be so selfish as to say how wonderful something was, but not share it?  I must apologize and make up for it by sharing this incredible recipe with you now.  I made  these enchiladas this weekend and they were a hit  that night for dinner, and last night as leftovers.

There are a few shortcuts to this meal, but the sauce totally makes this dish, so don’t try to use any shortcuts there.  When I have time I boil my own chicken and shred it, but you can save quite a bit of time by shredding the meat from a rotisserie chicken.  I also use a cup of the chicken broth to make the sauce when I boil my own chicken.  This time I used 3 large skinless, bone-in chicken breasts, and that was just enough chicken.  Using pre-shredded cheese is an obvious time saver.  You can put the enchiladas together and refrigerate or freeze them until you want to bake them.  The sauce also freezes well, but freeze them separately and thaw them in the fridge overnight before baking.

You can add more green chiles to kick up the heat, which I usually do.  The cheese is also something you can play with.  More or less is fine, but leave it out entirely and you’ll be sad and sorry.  If you have leftover turkey, then use that in place of the chicken.

This recipe is from Austin, Texas Junior League cookbook, Austin Entertains.  You can purchase it here.  The recipe is below, and just slightly adapted.

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