Yup, gangs all here!
We’ve got greens, cheese, BBQ sauce, and doughy corn tortillas. What a good time.
So this recipe came about because I had a plethora of greens leftover from a photoshoot and I saw them in my fridge wilting away. I haven’t been feeling green smoothies lately, so that idea was out. I knew I needed something that you could stuff a large amount of greens in because the greens were taking up an entire shelf in my fridge. Ahh so many. They had to go.
AND I had a bunch of zucchini since Trader Joe’s sells them 3 to a pack. So I needed to use up at least one of those too.
When in doubt, I usually end up making Mexican food. So enchiladas it was.
BUT if you don’t have the time/patience to wrap up the enchiladas, you could always go lasagna-style and just layer tortillas, enchilada filling and the BBQ salsa sauce all into a baking dish. It works fabulously and evverbody like a Mexican lasagna. Or, at least I do. And Andrew does because he loves any meal that is ‘scoopable.’
I’m telling you. I tried to clean my stove before I took these pictures, but I’m the world’s worst cleaner (I guess). I see fuzz and spots of things in the picture above, but the stove totally looked clean to me. I need a cleaning intervention. Someone come over and teach my how to care about cleaning. I get ZERO satisfaction from having a clean house. Andrew doesn’t understand that and I’m REALLY trying to make an effort to keep at least the kitchen clean because I know that’s something nice I could do for him.
But gah. I hate cleaning.
In other news, we had a general contractor come to our house this week to start discussing plans for our kitchen remodel. I’m beyond excited. The plan is to knock down three walls to open the house up a bit and then turn the kitchen into a white + gold + grey oasis.
Just so excited.
More on that soon. I’m not sure what I’ll be doing cooking-wise during the remodel, since I’m thinking we won’t have a kitchen for at least 2 months. Should be interesting. If you want to bring us food and cook for us, that’s totally fine.
So my favorite thing about these enchiladas is the super simple enchilada sauce I used. It’s just some of your favorite salsa mixed with BBQ sauce. It’s so simple I feel like I shouldn’t even be allowed to call it an enchilada sauce, and it’s totally not an authentic enchilada sauce…but then again none of the recipes I make are really authentic cuisine. One day you will all realize that I have zero idea what I’m doing in the kitchen. Everything is always a grand experiment that sometimes just turns out.
But for now, make these enchiladas because I totally got lucky and they totally did turn out.
3 Greens Cheesy BBQ Enchiladas
Yield: makes 10 enchiladas (serves 4-5)
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
2 tablespoons olive oil
4 cups greens, thinly sliced (I used a mix of chard, kale, mustard greens)
1 zucchini, grated
1 1/2 cup fresh cherry tomatoes, sliced in half
1 tablespoon chili powder
2 teaspoons cumin
1/4 teaspoon pepper
scant 1/4 teaspoon salt
1 1/2 cups shredded cooked chicken
12 oz red salsa, divided
2/3 cup BBQ sauce, divided
1 cup shredded cheese (I used asiago and sharp white cheddar)
10 corn tortillas (doughier the better)
toppings: red onions, cilantro (all of it!), tomatoes
Preheat oven to 375ºF.
In a skillet, heat olive oil over medium heat. Add in thinly sliced greens and use a spatula to mix it into the olive oil. Cook for about 5 minutes, tossing/stirring frequently, until greens cook down. Add in sliced tomatoes and cook, stirring, for 5 more minutes. Mix in chili powder, cumin, pepper and salt. Stir in chicken. Pour in 4oz of the red salsa and 1/3 cup BBQ sauce. Finally, stir in 2/3 cup of the cheese. Set aside.
Wrap corn tortillas in a damp paper towel and microwave until tortillas are pliable. Spread 4 oz of salsa in the bottom of a large, rectangular casserole dish. Scoop some of the enchilada filling into each of the tortillas and roll them up.
In a bowl, mix together 1/3 cup BBQ sauce and 4oz salsa. Pour over the rolled up tortillas. Top with remaining cheese. Bake for 35 minutes. Let sit 5 minutes before serving. Top with toppings and serve.
I had to use 2 separate rectangular casserole dishes to fit all the enchiladas.