You know, it's funny how something so seemingly insignificant can set things in motion...
The other day I was just window shopping the canned food aisle at the market....
I was after a can of Pork and Beans, but it was for research, you know...o-kay,
I wanted beans on toast... but that's neither here nor there.Anyway, there was a girl rifling around in the ethnic section, shoving cans around and digging to the back of the stack, when she knocked a can on the floor. I casually picked it up and looked at the label as I replaced it on the shelf.
It was a can of Green Enchilada Sauce...
"huh", I thought. "Enchilada Sauce."
Then, in a split of a split second. as I passed the end cap, I remembered I had bought a package of this :
the other day, thinking I could use it as a substitute for Pepper Jack on a sandwich. (FYI) You can't. It's too sticky, and too much like garlicky , peppery paste - and thought that I'd re-purpose it sometime in the distant future as queso on some nachos - .and my hand shot out and grabbed a package of tortillas. " I could go for some enchiladas"
That's when I remembered that the cut worms had devastated my tomato plants and the 1-gallon bag of green tomatoes I rescued off the plants. "I can make my own verdes sauce... with tomatoes"
Swinging by the meat counter, I grabbed a couple of breasts (chicken, I'm not a perv.) and headed to the cook-top.
A couple of things:
1. I've used Coriander Chutney in the salsa. If you have a bottle - great!. If you don't, then there is a recipe HERE for it. If you don't have it - don't want to make it - don't care about it - then mince up about a quarter cup of cilantro or coriander leaves for the enchilada sauce. But I really do love utilizing the chutney as it bolsters the green that the tomatoes lose from cooking.
8 Corn Tortillas
1 Boneless / Skinless Chicken Breast - Cooked
2 Cups Green Tomato - Diced
1 Cup White Onion - Diced
2 Tablespoons Oil
1 Tablespoon Coriander Chutney (or 1/4 Cup Minced Cilantro)
1 Clove Garlic - Minced
1/2 Teaspoon Cumin
1/4 Teaspoon Red Pepper Flakes
1 1/4 Cups Chicken Stock
Salt and Pepper to Taste
4 Ounces Daiya Pepper Havarti
1/2 Cup Daiya White Shreds
4 Tablespoons Tofutti Sour Cream
1 Scallion - Minced for garnish
Medium Sauce Pan
Saute the tomatoes, onions, garlic, chutney and cumin in the oil
over medium heat until the tomatoes are soft
(about 10 minutes)
Remove the block of cheese from the packaging and cut into 1/2" x 1/2" strips
- Place 1/2 of the tomato mixture and 1 cup of the stock in the processor and puree until smooth
- Dice the chicken breast and add to the remaining tomato mixture with the remaining 1/4 cup of stock
- Cook on low until most of the liquid is removed
- Set aside
Preheat the oven to 400
Place the tortillas in a wet paper towel and steam in the micro for 30 seconds
Place 1 strip of Havarti in the center of each tortilla
Place 1/4 Cup of chicken filling over the cheese
Tightly roll each tortilla and place in a baking dish seam side down
(the cheese will now be at the top of the enchilada)
Pour the prepared enchilada verdes sauce over the rolls
Bake at 400 for 20 minutes
Serve 2 enchiladas per person
Top with a couple of tablespoons of shredded cheese,
a tablespoon of sour cream and minced scallions