This qualifies for one of Poppy’s “Holy Trinity of Cooking” awards.
Do winning lotto tickets magically appear when you cut into this warm, spicy and delicious meal … NO … but it is easy, tasty and healthy … (don’t get greedy)!
Difficulty: You won’t break a sweat (unless you make it too spicy)!
- (1) rotisserie chicken
- flour tortillas (taco size)
- (1) large sweet onion
- (1) green bell pepper
- salsa (medium heat)
- 10 ozs. enchilada sauce (mild heat)
- grated cheese (mild cheddar or mexican blend)
- coarse ground black pepper
- soy sauce based steak sauce (Dale’s or similar)
Warm the oven to 375°
Cut the onion and green pepper into long strips and start sautéing on medium-medium low heat in a tbsp. of butter and equal amount of EVOO. Stir periodically until the onions start to turn translucent. Add 2 tbsp of Dale’s steak sauce or similar soy based steak sauce. Add a very generous grind of coarse black pepper, stir, remove from heat and set aside. This part of the prep will take about 10 minutes … while the onions and peppers are sautéing, make yourself useful and start pulling the meat off the rotisserie chicken.
Now we are ready to start the enchilada assembly line. If you want to start playing Harry Belafonte’s “Jump in the Line” it would be totally appropriate. I usually microwave the tortillas while they are still in their plastic bag for 15-30 seconds just to warm and soften them up for this step. Then it’s just a matter of making a line of chicken meat, 2 tbsp. of salsa, couple pinches of shredded cheese and a row of the onion-pepper mix … fold the sides over enough to trap the ingredients then roll those babies up.
Place the seam-side down in an oiled, deep-sided, oven-proof skillet. I can usually fit 7-8 in the skillet. Pour on the enchilada sauce, making sure to coat them all. Then add a ridge of shredded cheese on top of each enchilada. Pop in the oven for about 20 minutes or until you see the sauce bubbling … remove, let cool for a few minutes and prepare yourself for the compliments you are about to receive for this “easy-tasty-healthy” dish!
You sharp-eyed readers have probably noticed the pot of beans in the background of the feature photo. This the perfect side for the enchiladas. I almost wish I could find a way to make this sound very complicated … I’m afraid of losing my food-bloggers license if I just tell you to open a couple of cans and heat the mixture, but there is not much more to it than that and it doesn’t really need complicating.
OK, if you have your can openers at ready, let’s do this … drumroll … open a can of black beans (pinto if you prefer), drain but don’t rinse, place in saucepan. Open a can of refried beans, add those to the saucepan along with a scant tsp. of diced garlic and a tbsp. of the steak sauce … heat until warm … top with a pinch of shredded cheese.