Enchiladas With Barbecued Greens Recipes

ADDICTIVE GREEN ENCHILADAS

Steps:

• Preheat oven to 350.
• Pour 2 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish.
• In large bowl, mix shredded chicken, green chilis, cream cheese, onions, 1/2 cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
• Spoon mixture evenly into corn tortillas and roll up.
• Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of eachother.).
• Pour remaining enchilada sauce over rolled tortillas.
• Sprinkle remaining shredded cheese over sauce and cover the 13x9 with foil.
• Bake in a 350 degree preheated oven for 40 minutes.
• Remove from oven and let sit at room temp for 10 minutes before serving.

ENCHILADAS WITH BARBECUED GREENS

Steps:

• Preheat oven to 350°F.
• Heat the oil in a large saucepan over medium heat.
• Add the onion and cook, stirring, until softened, about 2 minutes.
• Add the garlic and cook 30 seconds.
• Stir in the apple juice concentrate and tomato paste and cook, stirring, until the tomato paste dissolves.
• Reduce heat to low, then stir in the raisins,liquid smoke, cumin, oregano, salt, pepper, and Tabasco.
• Stir in the greens,cover the pan, and simmer until they're wilted, about 3 minutes.
• Stir well, cover, and set aside off the heat for 5 minutes to blend the flavors.
• Lay one tortilla on a clean, dry work surface or cutting board.
• Scoop about 1/2 cup filling into the center of the tortilla, then roll closed.
• Transfer the rolled tortilla to a baking dish just large enough to hold all four stuffed enchiladas securely.
• Repeat with the other tortillas and remainder of the filling.
• Sprinkle cheese over the enchiladas, covering them completely.
• Bake until cheese and filling are bubbling, about 20 minutes.
• Let stand at room temperature 5 minutes before serving.
• Enjoy!