If you’ve ever had a case of the Mondays, and really who hasn’t, this recipe is sure to beat ’em. Nothing says fun quite like eating a Mexican inspired feast on a Monday night (or really any night of the week). And since it’s one of my favorite months for sports (March Madness!), why not get a little crazy and go big to watch some of your favorite college basketball teams play their hardest.
For a night like tonight, I’m making a dish that will raise the heat in hopes that my alma mater, the Monmouth University Hawks, win their game and make it to the big dance. It’s my Enticing Enchiladas.
I know what you’re thinking. It’s Monday, I don’t have time to make enchiladas! I’m going to be exhausted. I haven’t gone food shopping. There’s too many activities going on. Why don’t we just order in pizza…
Stop right there!
This recipe, just like most of my recipes, pack the flavor, but not the time to make it! You’re family will be singing “Ole!” by the end of the night and you’ll feel like a million bucks because not only is it easy, it’s cheap, cheerful, and good for you too!
Serves 4-6 (Depending on how hungry you are!)
2 large or 3 medium sized sweet potatoes, cut into bite size pieces
1 bell pepper, cut into bite sized pieces
1 chicken breast, roasted and shredded (optional)
1 handful cilantro
1 jar of your favorite salsa (or feel free to make your own and puree it)
1/2 cup black beans (rinsed and drained if from a can)
8 corn or flour tortillas
1/4 pound monterey jack cheese, shredded
1 bunch swiss chard, chopped into bite size pieces, stems separate
2 tablespoons olive oil
1 tablespoon cumin
1 teaspoon ancho chili powder
salt and pepper to taste
1 lime, zest removed and juice
sour cream (optional)
Cojita Cheese (optional for serving)
Turn the oven to 425 degrees F. Toss the sweet potatoes with the olive oil, salt, pepper, and ancho chili powder. Roast for 15-20 minutes until golden. Combine with the chicken (if using), pepper, black beans, chopped cilantro, and lime zest. Taste for salt and pepper.
Take a baking dish and spread an even layer of your favorite salsa on the bottom. On a gas flame or in a dry skillet, heat up the tortillas until pliable, then fill with 1-2 spoonfuls of the sweet potato mixture. Carefully roll up, placing seam side down in the baking dish. Continue until the baking dish is full.
Top with the rest of the salsa and monterey jack cheese. Pop in the oven at 425 for about 15 minutes until the cheese is melted.
While the enchiladas are cooking, put a skillet over medium high heat. Place a drizzle of olive oil in the pan with the cumin and then add the stems of the swiss chard. Let cook (without stirring so it gets a char on it) for a few minutes, then add the leaves of the swiss chard. Toss with salt and pepper and cook until you see some charring on the leaves (only a few minutes). Take off the heat and squeeze the lime juice over top.
Serve the swiss chard side and enchiladas with avocados, Cojita cheese, some hot sauce, and sour cream for a full fiesta!
Enjoy and GO HAWKS!