Dinner after a Day at the Bronx Zoo - Chicken Enchilada Suizas

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.

Enchilada Suizas Deliciosas

Una buena cena para su familia! (Mr. Forte your teaching is not lost on me some 30 years later... God Rest Your Soul!)

Mexican Tortilla Casserole

Tomatoes, Black Beans, Chiles

Featured Ingredients: San Marzano Tomatoes, Bush's Black Beans, Old El Paso Green Chiles

This is another recipe adapted from one of those little cookbooks you find at the check out line.  This one was low fat meals.  I fattened this up a bit for better flavor and uncanny goodness. Like most "lasagnas", the portions don't come out in perfect stacks until the next day.  But let the casserole sit for about 10 minutes after its done cooking to have some time to settle.

Mexican Tortilla Casserole

This works perfectly for a 11 X 8 X 2  inch pan.

1 can 15oz Goya Black Beans
4 oz. diced cooked chicken
1/2 cup mild salsa
 3/4 cup shredded Monterey Jack cheese
4.5 oz can Old El Paso green chiles
2 scallions minced
1 1/2 cup San Marzano crushed tomatoes
1 tsp chili powder
1/4 tsp cumin
1 tsp salt
dash black pepper
6 flour tortillas (fajita size)
1/2 cup shredded mozzarella cheese
1/4 cup reduced fat sour cream + some milk
1/4 cup chopped cilantro

1. Preheat oven to 425F. Coat an 11 x 8 baking dish with cooking spray.

2. In a medium size bowl mash beans and salsa with fork or potato masher, until paste like with some texture. Add 1/3 cup jack cheese, chile peppers and scallions.  Mix together.

3. Combine crushed tomatoes, chili powder, cumin, salt and pepper in a pyrex measuring cup (if available)

4. Spoon half of bean mixture into prepared baking dish. Top with three tortillas.  Like illustrated below.

Then pour half of the tomato mixture over tortillas.  Repeat with remaining bean mixture, tortillas and finish with tomato mixture.

5. Put sour cream in small bowl and thin out with a little milk so it is the consistency of yogurt and easier to spread.  Spoon sour cream on top of tomato mixture in dollops and even with back of spoon.  Top with mozzarella and remaining monterey jack cheese.

6. Cover with foil and bake for 15 minutes.  Uncover and bake for an additional 20 until cheese is melted and begins to brown.  Let sit for 10 minutes before serving. 

Here is a piece I had for lunch today!

My house is full of men so this had "manly meal" all over it. I made this yesterday and by today this was what was left. I always know if my husband likes a dish because he goes back for seconds. Otherwise he eats like a bird and says it's "fine." Unfortunately his type of food and my type of food don't match 80% of the time, so more food gets wasted than I would like. These type of sights make me happy and  are what you can also expect with this dish.



Nothing to Throw Out