Over the holidays Evan and I decided to work on a puzzle�just a simple 500 piecer that we borrowed from a friend. We were never big puzzlers in my family� I honestly can�t remember ever completing a puzzle until now. You guys! Did you know puzzles are SO FUN!? I�m obsessed. After we finished the first one, I bought 4 Thomas Kinkade Disney puzzles. I�m a bit of a competitive puzzler, but I also like the camaraderie of a good puzzle sesh. Ya know? I get to a point, though, where we just need to really wrap one up and move on to the next. It�s serious business.
Amanda happens to be a very skilled puzzler, so I invited her over for dinner one night� dinner was really just the carrot I dangled in front of her to force her into puzzling. I mean, dinner wasn�t literally a carrot, it was enchiladas (with carrots), but I wasn�t going to let her leave til the Jungle Book puzzle was complete.
These enchiladas were just a thrown together thing, but turned out so, so good! They�re semi-homemade, with a rotisserie chicken and canned enchilada sauce that we spruce up a bit. I had a big thing of roasted vegetables in the fridge that I made earlier in the week for lunches. You could really use any combo of vegetables, but I highly recommend including sweet potatoes and onions. Below is what I used, but feel free to switch it up. These make an extra large batch, which is perfect for weekday consumption! I hope you know that reading beyond this point makes you contractually obligated to come puzzle at my house�
Chicken and Roasted Vegetable Enchiladas
Makes 24 enchiladas
1 (28 oz) large can red enchilada sauce (I like Herdez brand)
1 tablespoon unsweetened cocoa powder
1 teaspoon cumin
Juice from 1 lime
2 cups roasted vegetables (below)
1 small rotisserie chicken, chicken removed and shredded
1 can black beans, drained and rinsed
24 small corn tortillas (taco sized)
2.5 cups shredded cheese (Monterey jack, Colby jack, etc)
1/2 cup sliced black olives
Optional Toppings:
Sour cream (mixed with a little lime juice to thin it out)
Cilantro
Hot sauce
Avocado slices
Crumbled cotija cheese
Fresh sliced radishes
Preheat oven to 350 degrees.
In a large bowl, whisk together sauce, cocoa powder, cumin, and lime juice. Remove about 3/4 of the sauce and set aside.
Add vegetables, shredded chicken, and black beans to the bowl of 1/4 of the sauce, and toss to mix everything together and coat.
Spread a thin layer of the remaining sauce on the bottom of one large (9x13) or two medium sized (baking dishes 8x8-ish). You should still have a lot of sauce left after doing this.
Warm tortillas: If you don�t have a tortilla warmer, you can wrap them in a damp paper towel and microwave for about 30 seconds.
Put a spoonful of the mixture in each tortilla, with a about a teaspoon of cheese. Roll, and place side by side tightly in the baking dish. Should make about 24 enchiladas Once they�re all rolled up and placed in dish, top with remaining sauce and cheese. Evenly distribute olives over the top.
Bake uncovered for 20-30 minutes, until cheese is super bubbly. Let cool about 10 minutes before serving.
Simple Roasted Vegetables
1 unpeeled small-ish acorn squash, seeded and cut into bitesize pieces
2 yams or sweet potatoes, peeled and cut into bitesize pieces
1 large red onion, halved and sliced into thick wedges
4 large carrots, sliced into bitesized pieces
Olive oil
1 teaspoon of smoked paprika
Heavy pinch of salt & pepper
Preheat oven to 425 degrees.
Spread squash, yams, onions, and carrots on a baking sheet, and drizzle with olive oil. Toss to coat, and sprinkle with smoked paprika, salt, and pepper.
Roast for about 45-50 minutes (flipping everything once) until the edges are browned but not burnt.
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