Uncanny Goodness. Time Saving Recipes: Dinner after a Day at the Bronx Zoo

Green Chiles

Featured Ingredient: Green Chiles

Yesterday, I went with my child's 4th grade class on a trip to the Bronx Zoo. It was the culmination of their Endangered Species project where they got to see up close (or as close as safety permits) some of the animals they learned about and grew to love over the last couple of months. It couldn't have been a more beautiful day to experience that. Once you got into the zoo, you were free to roam about, I didn't really have to chaperone any other kids, so it was a nice opportunity to spend time with youngest son. As I also love animals and wildlife, signing up for this trip was a no-brainer.

We got to the zoo about 10:30 a.m. (after sitting in traffic for two hours) and had until 3:00 p.m. before we were travel back in the same two hour traffic. Needless to say I got my exercise, going from one side to the other, trying to hit every exhibit. When we returned back to school, I felt like this:

I was pretty exhausted, but still had to get dinner on the table. In this situation I tend to lean towards easy Mexican dishes. With some pre-cooked ingredients you can create a quick and satisfying family meal in a relatively short amount of time without too much effort.

One of my favorites in Enchiladas Suizas. While the "suiza" really refers to Swiss cheese, I prefer Monterey Jack. If you are not a fan of burn-your-throat spicy but like flavor, this is great meal. Serve this with one of the Goya Rice Mixes and maybe "Mexicorn" in a can... and you are "bueno a ir" (good to go).

Enchilada Suizas - Serves 4 to 5

3 cups shredded or chopped cooked chicken
2 jars (8 oz. each) Ortega Green Taco Sauce (Mild) - Made with Green Tomatoes and Tomatillos
2 1/4 cups grated Monterey Jack Cheese
1 4 oz. can chopped mild green chiles
1/8 cup chopped cilantro (chopped cilantro should equal scant 1/8 cup)
1/2 tsp ground cumin
1 package flour tortillas 10 count (6 inch diameter)
Scant 1 cup sour cream
2 to 3 scallions for topping/garnish

Preheat oven to 375F

In a large bowl combine chicken 1/4 cup taco/tomatillo sauce, 3/4 cup shredded cheese, cilantro, cumin and green chiles.

Mix sour cream and taco/tomatillo sauce in about equal parts. Scant 1 cup sour cream to 1 cup taco sauce.

Wrap tortillas in damp paper towels and microwave for 1 minute to make more pliable.

This would be a great stopping point to put on the Goya rice mix, as it takes 25 to 30 minutes, so each dinner element finishes at about the same time.

Spread about 1/2 cup sour cream/taco sauce mixture on the bottom of a 9" X 13" in baking pan.

Add about 1/3 cup of chicken mixture in the middle of the tortilla. Fold top and bottom portion of tortilla toward center. Roll in left and right side, being sure that top portions are tucked in. Place seam side down. Repeat with other tortillas. Sprinkle with remaining cheese and sprinkle with scallions.

Bake in a 375F oven for 20 minutes until bubbly and heated through. To add additional color you can broil for additional 2 minutes or so until desired color.

Now your rice should be done and if you opted for frozen vegetables you probably put these on somewhere after the enchiladas were baking.