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Posts Tagged ‘homemade enchilada sauce’

Enchilada Bake with Butternut Squash, Black Beans, and Shredded Chicken | Relishing It

So, I’m assuming you have all made your homemade batch of enchilada sauce from my post a couple days ago, right?  Now, what are you going to do with that bowl of deliciousness?  You could use it for regular ol’ enchiladas, but why not try something different– like this enchilada bake? An enchilada bake is kind of like an Italian lasagna but with a Mexican twist.  It’s a lot of layering of ingredients of your choosing separated by tortillas, cheese, and sauce.  And it’s wonderful.

Enchilada Bake with Butternut Squash, Black Beans, and Shredded Chicken | Relishing It

Enchilada Bake with Butternut Squash, Black Beans, and Shredded Chicken | Relishing It

Enchilada Bake with Butternut Squash, Black Beans, and Shredded Chicken | Relishing It

Of course, you can use any sort of filling that you want, but I chose to go with butternut squash because it’s in-season right now.   Shredded chicken probably isn’t necessary as the black beans give this dish protein and a nice Mexican vibe.  With that said, the chicken was perfect in this dish– and my husband probably would have rioted without it.  Plus, I had some in my refrigerator from making broth the other day.  I love the combination of the squash, black beans, and chicken– they compliment each other so well.  And the enchilada sauce ties everything together.

Enchilada Bake with Butternut Squash, Black Beans, and Shredded Chicken | Relishing It

Enchilada Bake with Butternut Squash, Black Beans, and Shredded Chicken | Relishing It

If you’re not entirely sure how to cut into that butternut squash, I took a few photos that should help you out.  It’s quite easy to dice.  And if you have extra squash, roast it and freeze it for later.  I love doing that this time of year, since they are so plentiful and inexpensive at the farmers markets.  Something to think about if you’re like me and stocking your freezer full of summer goodness to get you through the winter.  Be well, my friends.

Enchilada Bake with Butternut Squash, Black Beans, and Shredded Chicken | Relishing It

Enchilada Bake with Butternut Squash, Black Beans, and Shredded Chicken | Relishing It

The Recipe: Enchilada Bake with Butternut Squash, Black Beans, and Shredded Chicken

(makes an 11 x 8 casserole)

1 butternut squash, cubed into small pieces (you’ll only use about 1 1/2 cups of it)

1 cup cooked black beans

1 1/2 cups shredded monterey jack cheese

about 12 corn or flour tortillas, or more depending upon your pan size

1 cup shredded, cooked chicken ( *see note)

2 cups homemade enchilada sauce, plus more for serving

olive oil

salt and pepper

green onions, sour cream, and jalapeños, for garnish

*Note: If you don’t have any cooked chicken on hand, you can easily roast some.  You’ll need about 2 bone-in, skin-on chicken breasts.  Place on a small baking sheet lined with foil.  Drizzle with olive oil, salt, and pepper. Bake at 375°F for about 45 minutes, or until the chicken reaches between 165-170°F when inserted with a thermometer. You can bake the chicken and squash at the same time, the chicken will just need to bake a bit longer.  Let the chicken rest for at least 10 minutes before shredding it

Preheat oven to 375°F.  Place the cubed squash on a large baking pan lined with parchment paper.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast for about 25 minutes, or until tender.  Remove from oven.  You will not use all of the squash.  Store remaining squash in the refrigerator to use throughout the week, or freeze.

Next, begin layering the enchilada bake.  The amounts I listed were for a casserole dish that measures 11 x 8.  Use whatever dish you have, but just know that you may need to make adjustments to the amounts.  Start by putting 1/2 cup of enchilada sauce on the bottom, followed by about 1 cup of roasted squash.  Then place about 4 tortillas on top of that, followed by 1/2 cup of black beans, 1/2 cup of shredded chicken and 1/2 cup shredded cheese. The next layer will be 4 more tortillas, 1/2 cup of black beans, 1/2 cup of shredded chicken, and 1/2 cup of roasted squash.  Then, the final layer is 4 tortillas, 1 1/2 cup of enchilada sauce topped with about 1 cup of monterey jack cheese. Slightly push down on the layers, as you go.

Bake uncovered at 375°F for about 40-45 minutes, or until the cheese is a beautiful golden brown.  Remove from oven and serve with extra enchilada sauce, sour cream, chopped green onions, and jalapeños.  Leftovers can be kept in the refrigerator and are wonderful when served with a little extra enchilada sauce.  Enjoy!

As always, thanks for stopping by!

Laurie

 

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Easy Homemade Enchilada Sauce | Relishing ItWith the exception of this past warm weekend– a farewell gift from summer as it left– my mind has been drifting towards cool-weather comfort food.  You know, those meals that you can settle in to and cozy up with in the evening.  I’m ready for less running about, more family meals at the table, and that smell that you greets you at the door and permeates the house– when you know something delicious awaits you for dinner.  Yes, I’m ready for fall food.  I’m ready to eat hot soups and sip hot drinks.  I’m ready to braise things again.

Easy Homemade Enchilada Sauce | Relishing It

Easy Homemade Enchilada Sauce | Relishing It

Enchiladas may seem like an odd place to start, but for me, it’s a perfect seasonal-transition meal.  It’s warm, substantial, and very much a comfort food.  I intended to share this really quick enchilada sauce with you last year, but didn’t get to it.  If you’re a regular reader here, you know that I’m a big proponent of making homemade sauces.  It takes just a little extra effort, and the results are almost always worth it.  They taste so much fresher than store-bought jars, and I like having control over exactly what goes into them.  This homemade enchilada sauce is no exception.  It tastes delicious and comes together in a matter of minutes.  This is a quick enchilada sauce, made from already ground spices, which works well for weeknight meals.  I have a fantastic recipe coming up later in the week for you that uses this sauce. It’s a perfect meal for those crisp, autumn nights.  Be well, everyone.

Easy Homemade Enchilada Sauce | Relishing It

Easy Homemade Enchilada Sauce | Relishing It

The Recipe: Easy Homemade Enchilada Sauce

(makes 3 1/4 cup)

1 tablespoon olive oil

4 garlic cloves, minced

1/2 cup diced onion

3 1/2 tablespoons ancho chile powder

2 tablespoons ground cumin

1 bay leaf

15 ounces organic tomato sauce (plain)

1 1/2 cups chicken broth (preferably homemade)

1/4 teaspoon dried oregano

1 dried bay leaf

kosher salt, to taste

In a large sauce pan, heat the olive oil over medium-high heat.  Sauté the onion and garlic for a few minutes until soft.  Add the remaining ingredients and let simmer for about 15 minutes, stirring occasionally.  Remove the bay leaf and blend ingredients together with an immersion or regular blender. Season with more kosher salt, if necessary.  At this point, the sauce is ready to use.  Refrigerate it to use later in the week, or freeze for another time. Enjoy!

As always, thanks for stopping by to say hello or just to peek around!

Laurie

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