“I wasn’t able to find queso fresco so I used pepper jack cheese.  I also didn’t have the salsa verde so I used regular salsa.  I added about half a jalapeno as well. It all tasted so good!”

Ingredients
1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde (shopping hint: it’s green)
2 cups shredded cooked chicken breast
1/3 cup (3 ounces) 1/3 less-fat cream cheese, softened
1 cup fat-free, less-sodium chicken broth (or chicken bouillon cube with 1 cup water)
8 6-inch corn tortillas
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco (OR shredded monterey jack or monterey jack with jalepenos)
1/2 teaspoon chili powder
4 lime wedges (optional)

1. Preheat oven to 425 degrees (F)

2. Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in large bowl. Stir in 1/2 c. salsa mixture. Reserve remaining mixture.

3. Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan, cook 20 seconds or until moist, turning once. Remove tortilla, drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11×7″ baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth and chicken mixture.

4. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

(Submitted by Webmaster

Ingredients
For the steak:
2 pounds tri-tip steak, cut into large chunks
1 cup water
1/4 cup anejo tequila
1 clove garlic, minced
1 serrano chile, diced
Kosher salt and freshly ground black pepper

1. For the enchiladas:
5 (7-ounce) cans tomatillo sauce
1 1/2 cups tomato sauce
1 pound pepper Jack cheese, grated
3 (15 1/2-ounce) cans black beans
1 (7-ounce) can diced chiles
2 dozen flour tortillas

1. One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.

Make the enchiladas:
1. Preheat oven to 350 degrees F.

2. Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.

3. Heat the black beans in another saucepan.

4. Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in two 9×13 baking pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.

5. Cover with foil and bake for 15 minutes. Serve immediately.

(Submitted by Chad Adams)