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Mary Anne here. I know that I’ve been absent from our beloved blog recently, but I have some pretty hefty excuses. I won’t bore y’all with each and every scintillating detail, but suffice it to say that as Mariel prepares to become a mama, this older version of motherhood is having a different sort of labor pain.
Basically, my mothering instincts are in full-blown overdrive as my one and only daughter joins the not-so-secret sorority of moms. All of my protective instincts – while always present but largely dormant as my little ones reached adulthood – are back with a vengeance. I literally feel like the proverbial bear ready to smite anyone that threatens my cub and her own germinating offspring.
So how does this feral fever translate to NOT paying attention to Feast? Simple. I fill each spare moment away from work either with Mariel, thinking about Mariel, or cleaning for Mariel. Her brothers get whatever’s leftover…and don’t even ask me what happens to poor Michael!
Anyway, with all of this wishing (and hoping) for the main event to unfold, I suddenly realized that I’d better start preparing some freezable postpartum meals. Mariel’s husband is a Tex-Mex maniac – eats anything that even smacks of jack – and these simple, off-the-cuff enchiladas are perfect fresh from the oven or frozen, defrosted and reheated. We dished ours up with some ripe avocado and a healthy dose of Mango Salsa, but these hombres also stand alone.
Oh and Happy Independence Day! Check out some of our favorite celebratory menu choices, including the BEST-ever Slow Roasted BBQ Spare Ribs here.
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Chicken Enchiladas
Serves 4
Ingredients:
2 Tablespoons olive oil – stock
1 small Vidalia onion (about 1 cup), diced: $0.78
1 small green pepper, diced – $0.69
1 large Jalapeno pepper, minced – $0.28
2 cloves garlic, minced – stock
1-4 oz. can diced green chiles – $0.94
2 heaping Tablespoons fresh, chopped cilantro – $0.99
2 cups shredded, cooked chicken – $3.65
1-15 oz. can black beans, rinsed and drained – $0.79
3 Tablespoons sweet butter – stock
¼ cup all-purpose flour – stock
2 ½ cups chicken stock – $1.40
1 cup sour cream – $0.99
1 ½ cups Jack cheese, shredded (I used a combo of Pepper Jack and regular Monterey Jack cheese) – $2.29
8 Taco-size flour Tortillas (about 7 inches or so) – $1.89
Grand Total Assuming a Well-Stocked Pantry: $14.69
Total Per Serving: $3.67
Directions:
1. Preheat the oven to 350 degrees. Heat the olive oil in a large sauté pan. Add the onion, green pepper, and Jalapeno. Sauté over medium-high flame, stirring frequently, until softened, about 10 minutes. Add the garlic and sauté an additional 5 minutes.
2. Transfer the veggies to a large mixing bowl. Stir in the chicken, Cilantro, and canned green chiles, combining thoroughly.
3. Prepare the sauce: Melt the butter in a medium sauce pan. Whisk in the flour and cook, whisking constantly over medium flame for about 3 minutes – just long enough to “cook” the flour/butter without browning. Gradually add the chicken stock, stirring constantly. Continue cooking and stirring until thick and bubbly. Cook an additional minute or so and then remove from the heat.
4. Stir in the sour cream and ½ of the cheese.
5. Stir ½ cup of the cheese sauce into the chicken mixture. Dip each of the tortillas into the remaining sauce, just enough to soften the tortilla.
6. Divide the black beans evenly and spread spoonfuls over the center of each tortilla. Top each with ¼ cup of the chicken mixture. Roll up and place the filled tortillas in a 13 x 9 x 2 baking pan.
7. Pour any remaining sauce over the tortillas and then sprinkle the tops with the remaining cheese.
8. Bake, uncovered, for about 25 to 30 minutes until the edges of the tortillas are just beginning to turn golden. The sauce will gently bubble. Serve hot, with mango salsa and sliced avocado, if desired.
These look FANTASTIC, Mary Anne! And I can certainly identify with what you are experiencing in anticipation of Mariel’s first child. Our daughter, Rachel, gave birth to Miss Lillian two years ago and what a blessing it has been. You are going to have so much best fun! Best…Susan
Thanks, Susan. This whole experience is really about Mariel, her fantastic husband, and their little babe – and YET…I am out of my mind with baby fever – not to mention circling the wagons around my own child! Anyway, happy 4th and I hope you’ll get to spend at least part of it with Miss Lillian!
Those look yummy! I haven’t made enchiladas in ages, and now that I don’t have my ex’s godawful palette to contend with, I can add beans 😀
Ha!!! Love that!
Awww this post was so cute 🙂 You sound like such a good momma. Plus you sound like you will be an awesome grandmother. I think I see a spoiled grandbaby in the future 🙂
You bet I’ll spoil him! 🙂
My children are neither married or pregnant but of that age when my voice is unwelcome. You know…they know EVERYTHING! I love how it’s come back full circle for you…and look forward to that day (thought not just yet; I’m still in favor of marriage first please!) when my life experience and help will again be welcome. 🙂
Now, that being said I must say this. Why oh why do I look at food blogs before I have breakfast. You know what I want now right? Could you be my mom too?
Actually, Barbara, it occurred to me as I was reheating leftovers last night that these would be delicious for breakfast. It’s a white sauce with cheese that holds the enchiladas together. Hot out of the over they’re and kind of like over-stuffed crepes.
Thanks for your note – you made me laugh with the “they know everything!” I don’t think kids EVER outgrow that part – I know I haven’t with my own mom! Happy 4th.
What an exciting time for your family! The enchiladas look fantastic!!
Oh, MY, what a feast! Looks so good… Love Enchiladas, and this version looks particularly delicious!
I love that you can freeze these, my boys would love them!
These were really delicious! My husband said they were the best enchiladas he has had. We love authentic Mexican and have had a hard time finding an enchilada recipe that was our taste. Simple ingredients and simple preparation yielded such awesome results! I did make one change. Since I live on the East coast and read some of the comments about the tortillas falling apart when softening in the sauce, I put a stack of 10 tortillas between 2 damp towels and microwaved them for 1 1/2 minutes. I then filled them and followed your recipe. Turned out great! Thanks!
So glad you enjoyed them! And thanks for your fab tip, will give that a try next time.
I totally get the motherly instincts! We just can’t help ourselves 😉 I love that the recipe serves 4…just right. Usually when I make enchiladas it serves in Army (but they freeze well….). Can’t wait till that baby comes, expect to see loads of photos.