There are always tortillas in the refrigerator, but I don’t always remember to use them to best advantage. But yesterday – I did!
I had a lot of leftovers to turn into a good lunch – white rice, kernel corn, spinach, and chopped chicken. I added some salsa and cheese to the chicken and spinach for the filling, which was enough for three enchiladas/burritos. I’m never sure which to call this dish. I guess a burrito doesn’t have any sauce and is served dry, and an enchilada is baked in a pan with sauce on the top. But that’s just my guess.
Well, this seems to be a mixture of the two. I put a layer of the sauce in the bottom of the Cuisinart Oven Central and heated the rolled, stuffed tortillas with extra sauce on top of the peppers, olives, and bits of extra spinach. I had used chicken broth to make the enchilada sauce, so it was rather light colored. I thought it should be darker, so I sprinkled in some instant coffee that I keep around for making gravies a little darker as needed.
Yesterday I turned the leftover rice and corn into really tasty Spanish Rice by adding fresh salsa, a smidge of spicy tomato sauce, White Cheddar cheese, and roasted Hatch chiles, and served it on the side of the next appearance of the one remaining burrito/enchilada.
Cleary this dish could have used a good sprinkling of cilantro, but I didn’t have any. 😦 There were, however, sliced tomatoes and cucumbers on a plate nearby.