(borrowed image of the same recipe...my image coming soon)

SERVES 8

If you could see the piece of paper this recipe is printed on, I think it would explain how much we enjoy this dish. It has been around for a few years, and is showing some wear... :) One reason I like this recipe so much, is it's freezability if I want to make a meal for another time. I usually make two batches and freeze one for up to 2 months. To do so, prepare the enchiladas through set 3; top with cheese, and cover baking dish with plastic wrap and then aluminum foil. Keep sauce in an airtight container. Freeze the enchiladas and sauce for up to 2 months. Then to bake from frozen, thaw the sauce in the refrigerator overnight (or microwave for 2 minutes). Cook enchiladas in a 400 degree oven, removing the foil and plastic wrap and pouring the sauce over the dish; cover with foil. Bake 30 minutes. Remove foil, bake until bubbly and delicious (15 more minutes). Enjoy!

INGREDIENTS:

2 T. olive oil
2 t. cumin
1/4 cup all-purpose flour
1/4 cup tomato paste
1 can (14 1/2 ounces) Vegetable Broth
Coarse salt and ground pepper
3 cups grated Pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas

DIRECTIONS:

Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook whisking 1 minute. Whisk in broth and 3/4 cups water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with s + p, set aside.
Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with s + p.
Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes (or 1 9x11-inch dish and one smaller one) set aside. Stack tortillas, and wrap in damp paper towels; microwave for 1 minute. Or stack and wrap tortillas in foil and heat in oven for 5 to 10 minutes.
Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
Dividing evenly, spinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15-20 minutes. Cool 5 minutes, serve garnished with scallion greens.

SERVES 4

This recipe is based off of a recipe from my all time favorite food magazine, Everyday Food (Martha Stewart). I did not have bok choy, so I replaced it with some Costco frozen sauted veggies, and it was awesome. Those veggies surprise me everytime I use them, and of course they are lasting a really long time! Also, to my vegetarian friends: I think this recipe without the chicken would still be tasty becuase the sauce is so good. Give it a try and let me know!

INGREDIENTS:

1/4 cup low-sodium soy sauce
1 T. rice vinegar
2 t. light brown sugar
2 boneless, skinless chicken breasts
5 t. flour
3-4 dashes Old Bay Seasoning
fresh gound pepper
2 T. vegetable oil
2 garlic cloves, thinly sliced
2 t. minced peeled fresh ginger
4 cups vegetables, prepped for sauteing
1 small jalapeno, seeded and sliced
cooked rice, for serving

DIRECTIONS:

In a small bowl, combine soy sauce, vinegar, brown sugar, and 3 tablespoons water.
Slice chicken into thin strips.
In a medium bowl, combine flour, Old Bay Seasoning, and a generous amount of ground pepper. Toss chicken with flour mixture until coated.
In a large skillet, heat oil, garlic, and ginger over medium-high until fragrent, about 1 minute. Add chicken in a single layer, pressing again pan to sear.
Cook, stirring, until lightly browned and just cooked through, 6 to 8 minutes.
Add vegetables and jalepeno, cook stirring frequently.
Add soy sauce mixture and cook until sauce thickens slightly, 2 minutes.
Serve over rice.