Jewish Food

A Klutz’ Guide To Cooking: Whatever’s-In-The-Fridge-Enchiladas

Because you can’t live on Hanukkah donuts and latkes alone, tonight I made enchiladas with everything I had lying around. Read More

By / December 8, 2011
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Hey, all you busy people, all you people who say you can’t cook like Bubbe. You people who would just rather get takeout, don’t feel alone—I’m one of you. Despite the perfection of my mother’s Rosh Hashanah brisket, the cooking gene did not get passed down to me. But I care about my health, and I don’t have the extra cash to throw around on restaurants every night. So join me, and maybe together we can learn to cook just a little bit better.

Because you can’t live on Hanukkah donuts and latkes alone, tonight, I grabbed the random veggies I had in my fridge and made Enchiladas. Ignore the foreign, complicated sounding name, these puppies are a cinch. You can pretty much put anything in them you want, but here’s what I grabbed: Broccoli, green pepper, cherry tomatoes, yellow squash and a shallot.

The most important ingredients? Trader Joe’s Habanero Lime Flour Tortillas and shredded Pepper Jack cheese (somehow hard to find at regular supermarkets). If you live near a TJ’s, these two items make all the difference—they’ll give the meal a little kick.

This is going to look like a lot of steps, but that’s just ‘cause I’m breaking it down under the assumption that like me, you want explicit instructions so you don’t screw it up.

1. Throw the chicken in a large pan over medium heat with some vegetable or olive oil, or in your George Forman. If you didn’t marinade it, toss some poultry seasoning on it, or just some salt and pepper.

2. In the meantime (Note: You can also do this ahead of time), chop up your veggies. Get them pretty small, so they won’t be trying to escape from your tortilla. Use whatever veggies you like, in any amount. (See picture for how much I used. It was the perfect amount for two enchiladas each.)

3. Toss any onion or garlic you’re using onto another pan over medium heat with some vegetable or olive oil. Give it a minute to soften, and then throw in the rest of your veggies. You might want to add a pinch of kosher salt and pepper.

4. Give both pans a stir now and then so nothing burns, and get out those tortillas. Spread your desired amount of cheese on the tortilla (or if you’re making these kosher, skip this step). You can either pop it in the microwave for about 30 seconds, or sit it on one of the pans over a low heat once you’re done cooking the veggies. Let it sit until the cheese is melted.

5. Heap some veggies onto your cheesy tortilla and you’re done! That is, unless you’re like me and must have avocado on everything. In that case, slice a few pieces of avocado on top. Also vegan chicken strips are a delicious option.  Wrap up the tortilla like a burrito and dig in! If you use the small TJ’s tortillas, you’ll probably want two per person.