• 2010 Reading List

    What I've read this year:

    "The Other Queen" by Phillipa Gregory (Rating: C)

    "The Welsh Girl" by Peter Ho Davies (Rating: A)

    "Mistress of the Sun" by Sandra Gulland (Rating: A)

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Make ahead (yummy) meals

Today Stefani, from Blue Yonder Ranch, was sharing her recipe for Chicken Noodle soup, using a rotisserie chicken. This made me think of one of my favorite recipes, which happens to use a rotisserie chicken, and creates multiple meals for my family with easy prep on my end. I’m sure some of you are always on the prowl for a simple (and inexpensive) meal for your family, and this one certainly meets those requirement.

I make this recipe every month, and we get at least 4 meals out of it, if not 5. The original recipe is from America’s Test Kitchen. As usual, I followed their directions to the letter the first time I made the dish, and then have adapted and simplified it afterwards. I love this recipe for many reasons. 1 – It is YUMMY! 2-It is easy 3-It can be made ahead 4-All three of us love the dish, making it a crowd pleaser (If everyone is happy, then mama is happy!)

Here is my modified version of ATK’s Make Ahead enchilada’s


olive oil (1-2 T)

1 onion, diced

1-2 T chili powder

3 garlic cloves, minced

2 t ground coriander

2 t ground cumin

1  rotisserie chicken, meat off of the bones, skin discarded

10 oz shredded cheese (we use a combo of mozzarella & cheddar)

1 can black beans, strained

corn tortillas

2 8 oz cans tomato sauce

1/3 c water

Sautee onions in olive oil until soft and lightly brown. Stir in chili powder, garlic, coriander, cumin, and cook 30 seconds – 1 minute, stirring constantly. Stir in the chicken until thoroughly coated. Add tomato sauce and water, and bring to a simmer for 8-10 minutes.  Strain out excess liquid into a bowl, and allow chicken mixture to cool. Add black beans and mix.

Spritz tortillas with olive oil and place in 300 degree oven spread out on a cookie sheet, 2-4 minutes until pliable. Fill tortillas with chicken and black beans mixture, roll, and place seam side down on a cookie sheet. Once you’ve assembled all of the enchiladas, place the cookie sheet in the freezer for 30 minutes until slightly frozen. Store one meal worth of enchiladas in a freezer-safe container. Save the liquid that you strained from the chicken, and keep as your enchilada sauce, or you can use store bought in place of this.

To Serve: Move enchiladas to a casserole dish, place in oven set at 350 degrees (no need to preheat). Bake uncovered 25 minutes. Remove, cover with sauce (1 cup +/-), and sprinkle tops with cheese. Bake 10 more minutes until cheese is melted. Serve with rice.


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