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Saturday, October 31, 2009

Corn & Chard Stacked Enchiladas

I meant to post this recipe last week, but never got to it. This recipe is based on these. I have tweaked and messed with it in a few ways to suit our tastes and what we usually have.

I usually make these enchiladas in the crock pot, because I can put
it together and let it cook while we are doing other things, but they work equally well in the oven for quicker cooking while we are home.

1 pound corn kernels, frozen and thawed is fine, the roasted corn
from Trader Joe's works quite nicely
2 cups shredded cooked chicken
1 can black olives, drained and chopped
2 cups chard, finely chopped
1/2 cup finely chopped fresh cilantro leaves
1 finely chopped jalapeno (or two, if you like it hotter)
2 cups shredded cheddar
1 cup shredded pepper jack
1 pint sour cream

5 cups green enchilada sauce
2 cups sour cream

24 corn tortillas

1 1/2 cups shredded cheddar
1/2 cup shredded pepper jack


(Pre-heat oven to 400 degrees if you are using the oven)

Mix corn, meat, olives, chard, cilantro, jalapeno, cheese and sour
cream in a large bowl until thoroughly blended.

In a medium bowl, mix 4 1/2 cups enchilada sauce with sour cream.

Pour remaining 1/2 cup of enchilada sauce in the bottom of the crock
pot (or in the bottom of a large baking pan, I use one that is 11 X 15
inches). Put tortillas in a single layer over sauce, cover with some of
the filling, another layer of tortillas and more filling ending with a
layer of tortillas. Pour enchilada sauce and sour cream mixture over
the top and sprinkle with cheese. Cover and cook on low for 5-6 hours
or on high for 2-3 hours (or leave uncovered and bake for 25 - 30
minutes). Put a paper towel or clean kitchen towel under the lid of
the crock pot, without touching the food, to absorb some of the extra
moisture. Let sit 15-20 minutes before serving.

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