Since January, I’ve started each week with a Monday morning yoga class at a nearby studio. This class is gentle to begin, slowly moves through poses (though still challenging), and ends with some nice stretches and a wonderful neck rub in savasana. The teacher is so calming and supportive, giving you encouragement the whole way through. I leave feeling relaxed and proud of myself. I’m pretty convinced this is the best way to start a week.
I end my week in the exact opposite way. My Friday “fire” yoga class is super fast paced, sweat dripping everywhere, intense stretching that makes me want to cry, and my teacher telling me to stop eating so many hamburgers when I go to the states because it’s ruining my yoga practice (he kids!). Even though this class is totally different, I still love it. It’s challenging, gives me energy, and makes me feel like I got an amazing workout to start the weekend off right.
If I just went to Monday class, I wouldn’t get that extra challenge and adrenaline rush. And if I just went to Friday class, I wouldn’t be comforted and lifted up with kindness. My classes are totally different, yet complement each other. Just like these enchiladas verdes. Enchiladas are a total comfort food to me. Warm and creamy, fresh out of the oven, and remind me of big family dinners. But these guys are spicy! The green salsa adds the perfect kick to fire up that comfort food and make for a delicious dinner.
They are simple to make, especially if you have leftover chicken (or buy a rotisserie chicken and shred it!). And they can even be dairy free with a little soy cream instead of heavy cream in the sauce.
Just stuff ’em, roll ’em, sauce ’em, and bake ’em.
And that’s it.
These guys want to make sure you don’t get too comfortable.
- 1 lb // 400g boiled chicken, shredded
- 15 ounce // 425g can of black beans or 2 cups // 350g cooked black beans
- 16 ounce // 450g jar of green salsa
- 1 cup // 250 mL heavy cream or soy cream
- 12 medium-size flour tortillas
- 1/2 cup // 60g shredded cheese of choice (optional)
- Mix the green salsa with the cream to make your sauce. In a large baking pan, pour a thin layer of sauce to covers the bottom of the pan. Fill your first tortilla with two forkfuls of boiled chicken and two spoonfuls of drained black beans. Roll up the tortilla and place it in the baking pan, flap side down. Repeat until your baking pan is full. You may have extra, with which you can fill another small baking pan.
- Pour sauce on top of the enchiladas, until they are completely covered. If you please, sprinkle cheese on the top of the enchiladas. Bake at 200 C/ 400 F for 25-30 minutes, or until the sauce is bubbling. For the last 3-5 minutes, turn on the broiler to crisp up the top of the enchiladas.
- Serve with spanish rice and a vegetable of choice.