I told you last week I made an alternative pesto, right? But I wasn’t going to share it with you until I did something interesting with it. Whelp, I finally did! I started with cilantro and ended with enchiladas. Trust me, it works out.
I made cilantro pesto this time….
Now… what to do with it?? I made BBQ Chicken Tacos again last week- oh hey Crock Pot… super easy, but still had about a cup of this pesto leftover. I froze it for a rainy day.
Well folks, it’s been pretty darn rainy here lately so it wasn’t long before I was defrosting my pesto nuggets. I thought it would make a nice herbal addition to brown rice, black beans & corn. And it did- but it was still pretty bland. At this point, I was stuck with a huge tupperware of this rice, bean & corn mixture and debating what to do… Enchiladas. Yes. Add tomato sauce & cheese and everything will be right with the world.
I didn’t follow an exact recipe but I followed the method for my chicken enchiladas.
Once softened add your liquids & spices- 1 80z can tomato sauce, 1 1/2 cups water, 1 Tb cumin, 1 tsp chile powder, 1/2 tsp salt, bring to a boil and cook down.
Strain sauce over large bowl, reserving sauce and put onions & peppers into the mixture for your filling
Add about 1/2 cup of the reserved sauce and as much cheese (monterey jack) as your heart desires, and stir. Heat up your tortillas in the microwave then assemble!
Pour remaining sauce over the top, top with more cheese and bake for 20 mins at 350 degrees F. Also use a 3 Qt baking dish- the 2 Qt, though adorable, was not large enough. Also, cover with foil for the first 10-15 mins of cooking, then remove to let the cheese brown and the edges crisp up a bit.