Every week we’ll post a recipe that we both made. This week’s recipe was Green Chili Enchilada Bake found over at Picky Palate. Printable recipe can be found at the bottom of this post.
Robyn’s take: This week’s recipe was my choice. I have a huge stack of recipes that I’ve seen online at one point or another, thought “Hey, I should make that!” and then print the recipe out. That stack of recipes gets knocked onto the floor at least once a week by Spanky, who insists on walking across them.
It looked like a simple enough recipe (I love easy, I’ve only mentioned 348 times before), so it was my choice. Nance was okay with it, so off we went!
Ingredients are easy enough – mild green enchilada sauce, reduced fat sour cream, salsa verde (I couldn’t find mild in the grocery store, so I got medium), white corn tortillas, shredded cheddar, black beans, and cooked chicken. I used chicken that I’d canned last Fall because that made it even easier for me.
First step, break your tortillas into 1-inch pieces. I prefer to put mine in a stack and just cut them.
(That is not a picture of me cutting them. That is a picture I took after I cut them and tossed them in a bowl and then said “Oops! I forgot to get a picture of me cutting the tortillas!)
Now, the recipe has you mixing everything together in the baking dish, but I don’t like doing that because I tend to toss food all over the counter because I’m such a klutz and that drives me nuts. So I mixed everything in a big bowl and then dumped it into the baking dish.
First, put enchilada suace, sour cream, and salsa into a big bowl and stir until well combined (I used a flat whisk because I’m fancy like that).
Then pretty much dump everything else – except the cheddar – in the bowl and mix it all together well.
Those black beans look like chocolate chips, don’t they?
Then put it in a 9×13″ baking dish, which you’ve already sprayed with Pam or whatever cooking spray floats your boat, and sprinkle with cheddar. (Confession: the recipe calls for 1 cup of Cheddar, but I didn’t bother to measure, just grabbed a couple of handfuls out of the bag and sprinkled it on top. There’s possibly – probably – more than 1 cup of Cheddar there.)
Bake for 22 – 25 minutes, until cheese is hot and melted. The original recipe suggests serving it with chips and salsa, but I just served it as is because I’m a lazy-ass.
Good god I hope Nance got a decent picture of hers, because that is just horrible. This is the kind of recipe where the end product doesn’t lend itself easily to pretty pictures. Also, I was hungry and not in the mood to walk around the house to find the best light (the light in the kitchen is awful in the afternoon), so there you go. Don’t judge me.
The verdict? I didn’t care for it myself, but Fred loved it. Which is a good thing – he’ll take the leftovers to work this week and I won’t have to worry about providing lunches for him, so I call that a win!
Okay. I gotta tell you something…
The reason I’m late with this entry is because I was avoiding it like the plague. First of all, the name of it scared the hell out of me. Green Enchilada…WTF? And I was painting all week which means I’m all about take-out food because hello, labor. But really it was because the damn recipe appeared to be sorta kinda healthy and goddammit, Robyn really wants to live a long life, huh? Sheesh.
Look at me, I’m Robyn!
Please tell me that y’all throw your cheese in a bag like I do so I don’t feel bad for just being a regular woman instead of an uptight foodie with special containers for their special cheeses. I mean, really. This is Sam’s Club sharp cheddar. Occasionally we’ll buy a block of something semi-fancypants, but even then it only gets plastic wrap and Tupperware.
Truth game: I had never heard of this shit (nor noticed it in a store) until Robyn threw this recipe at me. I was skeeered. Really. I’m not so much with the vegetables and anything green (besides lime jello shots, heh) makes my mouth kind of think I’m a cow doing the cud chewing thing.
See what I mean? Green + Green = a whole lotta grass mouth. I was skeptical about how this was going to taste and also a little bit nervous about my intestinal health. Do you enjoy broccoli farts? I’m just saying! Green!
There is nothing more beautiful than shredded sharp cheddar. I don’t care what anyone says. And I finally learned why it tastes different than the kind you buy already shredded in a bag. They put stuff in it so it doesn’t clump and stick together. That’s why it doesn’t taste as fabulous as the freshly grated cheese you do at home. I am full of…useful information. Sometimes. I should seriously enlarge that picture and make it part of my kitchen decor, huh?
This is where I started chanting inside my head about how this whole cooking thing with Robyn was going to be a good thing because I wanted to try new things. And how it was going to be good for me to taste new things and blahblahblah, I wonder if Rick will be willing to pick up a pizza again tonight? Heh.
And then this is where I got pissed. The recipe called for 12 white corn tortillas broken into 1 inch pieces. I looked at my corn tortillas and thought, “How the hell am I supposed to break them when they’re soft?”
Edited to add: It appears Robyn knew the correct thing to do. Whatevs.
I was stumped as shit and went to the web site that the recipe came from to see if I could get an idea. Boy, her tortillas looked pretty golden for being white and I didn’t know if it was a cast from all that green or what. And I still wasn’t sure about whether or not I had the right tortillas. Hmph. I finally dug around in my pantry and found a bag of leftover tortilla chips from one day when we had a hankering for nachos. Thank Christ we actually closed them up tight and they weren’t stale. I figured these were the right ones because you could break them, but I wasn’t positive. To say I was annoyed is the understatement of the year. And yes, one word can fuck up my brain. Welcome to my nightmare.
This is also when I determined that Robyn is a fucking nut-bag because am I the only person that noticed we just had a dish with chicken and tortillas LAST WEEK?
TOO MANY KITTENS, ROBYN. TOO MANY KITTENS.
So yeah. This was it when I threw it in my bowl. It was surprisingly good considering all the green shit that went in it. But if I were going to make it again I would shred the chicken and skip adding the tortillas before baking. Then I would serve it as a dip with warm tortilla chips and cold margaritas because that would make it fabulous.
- 1 c. mild green enchilada sauce
- 1 c. reduced fat sour cream
- ¾ c. salsa verde, mild
- 12 white corn tortillas broken into 1 inch pieces (I cut mine)
- 2 c. cooked chicken or turkey breast
- 1 15 ounce can black beans, drained
- 1 c. shredded cheddar cheese
- Preheat oven to 350ºF and spray a 9x13 inch baking dish with cooking spray.
- Place enchilada sauce, sour cream, and salsa in a bowl and stir until well combined.
- Stir in broken (cut) tortillas, chicken or turkey, and black beans. Stir to combine.
- Spoon into prepared baking dish. Top evenly with cheese.
- Bake 22 - 25 minutes, until cheese is hot and melted. Serve with chips and salsa if desired. Or serve as is if you're a lazy-ass.