seis de mayo.

by Janetha on May 6, 2011

in meals

because i went for greek food last night and left marshall home along, i promised him a belated cinco de mayo meal. so tonight we celebrated seis de mayo!

i wanted to make enchiladas, but i also wanted to try something different than my usual recipe, so i opened the fridge and cupboards to see what i could drum up.

i started pulling things out and setting them on the counter, not really sure what i would end up with. i think my random ingredients turned out to be a successful recipe!

the good part about this recipe is that it isn’t like some of those enchilada recipes that make, like, 12 enchiladas. marshall and i do not need a whole pan of enchiladas to ourselves.

i am so sick of wasting food and throwing it away! that used to happen all the time. lately, i have perfected the task of cooking for two. this recipe makes just the right amount for a hungry husband (3 enchiladas) and a janetha (1.5 enchiladas) with a little bit of leftovers for lunch the next day (1.5 enchiladas). that is my goal every time i make a meal.. just enough for dinner plus a bit for lunch leftovers.

sweet potato black bean chicken enchiladas.

makes six enchiladas

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ingredients:

  • 6 oz boneless, skinless chicken breast, poached and shredded
  • 1 cup canned black beans
  • 1 cup sweet potatoes, diced and steamed
  • 1 cup fresh cilantro, chopped
  • 1 cup salsa
  • 10 oz can green enchilada sauce
  • 1-2 tsp cumin
  • 3 ounces shredded mexican blend cheese
  • 6 wheat flour tortillas
  • greek yogurt for garnish (optional but suggested!)

directions:

preheat your oven to 375 degrees.

poach and shred your chicken. dice and steam your sweet potatoes. chop your cilantro. open your can of beans and can of enchilada sauce. you get the idea. prep that whole list above.

grab a big bowl. put your beans in the bowl.

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next, put your steamed sweet potatoes in the bowl.

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next, put your cilantro in the bowl.

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next, put your chicken in the bowl.

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next, put your enchilada sauce in the bowl.

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next, put your salsa in the bowl.

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okay, you could really put everything in the bowl in whatever order you want. i think you figured that out, though..

mix!

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add two ounces of the cheese and the 1-2 tsp of cumin.. however much you prefer.

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mix!

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grab your tortillas. these are the ones i use and the nutrition label below reflects the stats of these.

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i buy these at costco and LOVE the stats.

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so much fiber and protein. and only 80 calories a pop. they taste amazing, as well.

scoop a sixth of the filling into each tortilla.

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roll them up nice and tight.

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sprinkle with the remaining ounce of cheese.

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COVER with foil and bake (in your preheated to 375 degree oven) for about 20 minutes. take the foil off and cook for another 10 minutes or so, until the enchiladas are warmed through and cheese is nice and bubbly.

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garnish with whatever suits your fancy. i used greek yogurt and really wished i had avocado.. but alas, i was out, and wasn’t about to go to the store.

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i can never get enchiladas to stay together when i serve them! that’s ok, though.. a little spillage never hurt anyone.

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nutrition info per enchilada:

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clearly i won’t need my fiber supplement today. and as you can see, these are good and good for you.

these were delicious and different! the sweet potatoes were a nice balance with the spicy salsa i used.  plus, these were less expensive than my usual chicken enchiladas because i only used one chicken breast instead of the usual two and bulked up the filling with inexpensive black beans & the super cheap sweet potato.

don’t be afraid to throw random ingredients into your enchiladas. chances are it will turn out in your favor.. they really are such a versatile dish!

feliz seis de mayo!

adios!

Qs~

1. do you prefer green or red enchiladas? we always go with the verde in our casa, but i do like both.

2.  do you know spanish? or do you speak any other languages aside from english? i took spanish in junior high so i remember quite a bit. i know a little italian and a little norwegian, too.

xo. janetha g.

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momma b May 6, 2011 at 9:11 pm

Boy those look sooo good! Sure glad you celebrated cinco de mayo even if a day late!

I love green hands down and I’m hoping to be speaking Spanish fluently June 1!!

Love you xoxo

RunEatRepeat May 6, 2011 at 9:17 pm

“a little spillage never hurt anyone.” That’s what she said?

I don’t know why I think that works, but it does to me…

janetha May 9, 2011 at 10:06 am

It works. Totally.

Tea-bag May 6, 2011 at 9:26 pm

I use the red sauce as veggie dip sometimes. Or i’ll spread it on a tortilla & broil it – love those crusty edges!
I used to work in restaurants so I know “kitchen” Spanish. (produce names & curse words)

edenseats May 6, 2011 at 9:27 pm

speaking of spillage…..I spill coffee all over myself this morning! I smell like 100% colombian with a splash of milk and splenda. Seriously, i should wear a bib!

I live in LA where 120% of the population speaks spanish BUT me! I blame my dad who knows french so I took that in high school so he could help (more like “do”) my homework!

Jill {i run i eat} May 6, 2011 at 9:38 pm

We always do red sauce. The hotter the better! Where in Utah do you get those tortillas? I can’t find them anywhere. I’m probably just not looking in the right places. :-)

janetha May 9, 2011 at 10:06 am

I get them at Costco!

Deb (SmoothieGirlEatsToo) May 6, 2011 at 9:49 pm

Red! And yes, I’m conversationally fluent in Spanish thanks to two years in East LA as a dentist. My best job EVER. It’s handy in LA!

Totally aside from cinco de mayo, I saw a recipe that called out to me for enchiladas and I bought red sauce for it yesterday- aching to make it! Yum!

Yah, you’re covered on the fiber- are we old b/c we get excited about fiber counts? hahaha

actorsdiet May 6, 2011 at 10:57 pm

yum! i don’t think i’ve ever made enchiladas before. they look really simple.

Jessica May 6, 2011 at 11:01 pm

Green enchiladas!
I took three years of Spanish in highschool and 2 quarters in college. I can hold simple conversations but my grammer is terrible.

Kaley [Y Mucho Más] May 7, 2011 at 1:37 am

That looks so good. My bf and I celebrated Cinco de Mayo yesterday (the sixth) too. We went to a rather crappy Mexican restaurant since that’s all they have here.

I do speak Spanish! I kinda have to, living in Spain and all and having a Spanish boyfriend. I have gotten wayyyy better than I used to be. I took it all throughout college, but when I came over here in 2009, I realized, “Hmm, I ‘speak’ Spanish, but not conversational Spanish.” It’s difficult realizing the amount of vocab you have to know just to have an everyday conversation. Now I know words like “eyebrow tweezers,” “doorknob,” and “traffic light,” not stuff I ever learned in a classroom.

1970kikiproject May 7, 2011 at 2:50 am

nothing ever wrong with extending a celebration! cinco, seis, siete (i just looked that one up!)….glad you and marshall could enjoy your enchilada evening!
i’ve never had an enchilada…oops! i taught french for three years so was fully bilingual…now i’d say i’m rusty, though!
have a great weekend! and happy mother’s day (early) to momma b!

MelissaNibbles May 7, 2011 at 3:28 am

I’m not a big fan of enchiladas. Too much cheese and too greasy. Makes me poop for hours.

Katie May 7, 2011 at 3:54 am

I love those wraps too! They are awesome! Im loving your enchiladas! I have done tofu ones before and they were amazing! My boys would love ones with some chicken in them!

You are such a good wife : )

love u!!!!

VeggieGirl May 7, 2011 at 3:59 am

1.) I prefer red enchiladas. And I LOVE your enchiladas!

2.) Sí, hablo Español y estudié idiomas diferentes en escuela.

Brandi May 7, 2011 at 4:07 am

delicioso!

I like red and green equally :) as long as the sauce is good!

I do know a bit of Spanish – took 4 years in school and have gone to Honduras 3 out of the last 5 summers. I definitely do not speak it fluently, but going on those trips makes me learn it fast!

Averie (LoveVeggiesAndYoga) May 7, 2011 at 4:22 am

spanish is a requirement in so cal i think! it just helps sooo much and i highly recommend knowing any, some, a little…it all helps.

enchiliadas? i will take guac and salsa, my weight in those, and skip over the enchi’s. But yours look fab!

Gillian May 7, 2011 at 5:34 am

Those enchiladas look genius!! I speak specs of various languages, but I’m fluent in French!

Holly @ The Runny Egg May 7, 2011 at 5:42 am

Those look delicious!

I like either kind of enchiladas, and I think I make them once a year, so they are a “special dinner” for us!

I took Latin in high school and German in college. Either way I have forgotten almost everything I learned!

The Teenage Taste May 7, 2011 at 6:02 am

Mmmmm…these enchiladas look delish! I always go with verde! I’m currently taking Spanish 2.

Erica May 7, 2011 at 6:06 am

Yum! Love the flavor switch up!! I am a red enchiladas gal. I took years of spanish but still dont know it well. Happy fur baby mamas day

Errign May 7, 2011 at 6:09 am

Um, enchiladas, black beans, AND sweet potatoes? Oh, this is going right to the top of my “to-make” list! Yummmm.

I like red and green enchiladas, as I am not discriminatory in my Mexican food eating, but I usually make them with green sauce.

I took French & Spanish in high school and German in college. I could probably speak enough of any of them to not embarrass myself whilst needing to find a bathroom…

Nicole @ Fresh & Fit May 7, 2011 at 6:11 am

Those are some pretty enchiladas!

lowandbhold May 7, 2011 at 6:42 am

I prefer sour cream sauce on my enchiladas, but when I make them at home I use verde. Those look great!
I can understand a lot of Spanish and speak it like a Redneck if I have to, but I’m far from proficient. I also almost got a minor in Italian in college, but when I got to the second to last class and still couldn’t speak a lick I gave up. I’m not very linguistic.

Pure2raw twins May 7, 2011 at 6:49 am

these look great!!

I started learning Spanish in the 5th grade, we had to at our middle school and took all through high school. But in college I took Italian and sadly I do not remember much of either, but now I could probably pick them both up again if I tried.

Mimi May 7, 2011 at 7:15 am

That’s my kind of different! Lovely recipe!

I took French all through school, but living in Texas has given me an ear for Spanish. It’s surprising how a language can bubble to the surface though, even if you haven’t practiced in awhile.

clare May 7, 2011 at 7:38 am

those enchiladas look delish!

i definitely prefer green, but i’m a bit of a vacuum so i’ll eat anything. :) i took 4 years of spanish in high school and can still get by, very poorly. i also just spent a year in germany…i picked up enough to get by but certainly not enough to consider myself fluent.

Katie May 7, 2011 at 8:17 am

These look delicious! I prefer green, too – for some reason I associate the red with being uber spicy – and I’m a spicy-food-wimp.

I took Spanish for 7 years and loved it, but stopped mid-way through college (whyohwhy did I do that?!) -and am starting to forget a lot of it. Maybe I’ll have to take a refresher course soon. In the meantime, I talk to the janitors at my school in spanish in hopes of rekindling my knowledge.

lifttorun May 7, 2011 at 8:19 am

I can’t remember the last time I had enchiladas. Most Mexican restaurants slobber on the cheese and sauce that it just ruins the enchilada. Yours look tasty though.

Carbzilla May 7, 2011 at 8:26 am

I think you are a wise wise woman to not go out for Mexican food ON Cinco de Mayo. I think only college kids delight in that craziness.

I love red enchilada sauce with all my heart. I could eat it on everything. After that, Wing Sauce is my boyfriend.

I used to know French very well, but not so much anymore. I should have taken Spanish. :S

Sweet Cheeks May 7, 2011 at 11:10 am

oh yum! You always have awesome looking enchi’s. This has definitely inspired me to whip some up soon. I buy those same tortillas at Walmart. They are so good!

Abby May 7, 2011 at 11:24 am

Wow these look bomb! I took two years of Spanish in high school and one semester in college! I like both red and green!

kristastes May 7, 2011 at 1:38 pm

My aunt had la tortilla factory tortillas when I was visiting her in SC, but I have not been able to find them anywhere (I have a BJ’s membership no costco :( ) I must hunt them down. I love how you can throw a bunch of random ingreds into enchiladas and they usually come out super tasty!

Kristen - Anywhere There's An Airport May 7, 2011 at 5:00 pm

I currently live in Madrid… I better be learning Spanish! :) I took 2 years in high school. No help. I now have a tutor, and I am learning…slowly.

BroccoliHut May 7, 2011 at 6:13 pm

I love those tortillas too…which reminds me that I need to head to Costco to stock up.
To be honest, I don’t think I have ever had an enchilada! I saw Marcella on the Food Network make some green ones today that looked pretty rockin.
I took Spanish for 8 years, so I know quite a bit of Spanish too. I should really use it for more than watching Telemundo though…

Amy May 7, 2011 at 7:36 pm

yum those look awesome! i really like the sweet potato and black bean combo!!

Ananda May 8, 2011 at 4:52 am

I LOVE those tortillas. i think Jillian suggested them in one of her books and I’ve been using them ever since.
Anyway, I made these enchiladas last night and they were superb! The only changes I made: I used kidney beans that I had soaked and cooked myself and I used sour cream bc we already had some in our fridge. My fiancee said ‘why did you put carrots in our enchiladas’ but then I told him it was sweet potato for nutrition and bulk and he was ok with it. Thanks for sharing the yummy recipe!

Megan (Running Foodie) May 8, 2011 at 9:28 pm

We LOVE green enchiladas!

Janetha – I made these tonight and they were freaking AMAZE-BALLS. I added chopped fresh spinach and used a HUGE sweet potato and had enough filling for 8 which I magically crammed into my baking dish (I hate how when you make enchiladas you make enough filling for 6, but you get 8 tortillas in a package and then those last two go to waste). I cannot wait to have the leftovers tomorrow!

janetha May 9, 2011 at 9:49 am

Glad they were a hit!!

kissmybroccoli May 10, 2011 at 3:40 pm

Holy frickin’ fiber! Wow! I’ve been wanting to try a black bean/sweet potato combo in my enchiladas. They look amazing!

I’ve only ever used red sauce for enchiladas, but I’ve used the green in a tamale skillet recipe before and I love it just the same…I’ll have to give it a try in enchiladas some time.

I only know bits and pieces of Spanish leftover from high school. My dad is a police officer so he knows a bit too…we drive my mom crazy when we get to going back in forth in front of her in Spanish! Haha!

Amy May 11, 2011 at 9:09 pm

I have never had an enchilada before…

Ananda August 1, 2011 at 7:22 pm

I just had to come back again and say that I keep making this recipe and I just LOVE it! Still no chicken but I tried your green sauce this time and I subbed in a ton of spinach for the cilantro (which I forgot to buy). DELISH!

janetha @ meals & moves August 2, 2011 at 1:48 pm

That’s awesome! I am so glad you are concocting delicious versions.

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