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.
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
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.