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Rooster Enchilada

Ingredients

  • Corn tortillas - 1 bag // 30-ish
  • Chicken meat - I crockpot a roo and use the meat
  • Queso Fresco round
  • Shredded Mozzarella
  • 1 can black beans or equivalent (with corn optional)
  • 2 Onions
  • 2 Sweet Peppers
  • Couple bunches of kale, chard, collards mix
  • Enchilada sauce - red or green, I prefer green. Our goal is to make our own but this time we used 2 cans of Hatch green chilli enchilada sauce from the co-op
  • Veggie oil - I-2 cups
  • Butter / Olive Oil

Seasoning Options

  • chilli powder
  • cumin
  • jerk seasoning
  • something zingy

Instructions

Prep

  1. Dice & carmelize onions with sweet peppers in butter. Set aside.
  2. Saute chopped greens in olive oil and a bit of water until soft. Set aside.
  3. Shred chicken, brown in butter/olive oil, add spices. Set aside.
  4. Warm beans/corn. Set aside.
  5. Crumble queso. Set aside.
  6. Prep 2 or so baking pans by buttering the bottom. Set aside.

Assemble - 2-person job.

  1. Heat on high - veggie oil in a small frying pan
  2. Heat on low - enchilada sauce in a medium frying pan

One person:

  1. using tongs, fry tortilla in oil until lightly crispy
  2. lightly shake off and move to enchilada sauce
  3. flip and lightly cover both sides
  4. lightly shake off and move to baking pan.
  5. Repeat until enchilada sauce is mostly gone.

Second person

  1. stuff tortillas with all the set aside ingredients.
  2. Line up but try to use tortilla to cover top.

Finale

  1. cover top with shredded mozzeralla.

  2. Cover pan with aluminum foil.

  3. Either bake @360 for 15 minutes (with foil)

  4. plus 5-7 minutes (after removing foil)

  5. OR put in freezer to bake at a later date.