Ridiculously easy green enchiladas

These enchiladas are easy and versatile.  I made them with imitation crab, but you could substitute cooked chicken, shrimp, beef, or heartier vegetables like sauteed zucchini, red pepper, and spinach (I think I would just omit the sherry/apple juice). We used imitation crab because 1) we like the taste of crab, 2) we can't afford the real stuff.  Imitation crab really lends itself well to cooked entrees like this with other strong flavors.   Richard ate it three times in a row.  I actually made two pans of it, but left the second pan in the oven overnight by accident.  But Richard had liked it so much, that he still ate one of the overnight enchiladas before I threw out the rest of the pan.  He did not get sick by the way.
These are, as the title suggests, ridiculously easy.  So easy, that even with a harrowing day with my toddler and newborn, I was able to literally throw these together and get them in the oven in about 15 minutes.  I am guessing at the amounts, since most of the time I just eyeball it!  Add more or less of any of the ingredients to suit your preferences. Enjoy!!

Green crab enchiladas

Filling:
1/2  cup of chopped onions
1 cup frozen corn, thawed
1 cup chopped cilantro
4 oz of chopped green chilies
1/4 cup cooking sherry (or the real thing) or apple juice
1/2 cup sour cream
1 cup shredded cheese

1 lb imitation crab, roughly chopped (you can certainly substitute the real thing, or 1lb of any other kind of cooked meat or vegetable)

Sauce:
14 oz of green enchilada sauce, canned or home made
1 cup of sour cream
4 oz. chopped green chiles

12-16 corn tortillas

Preheat oven to 375.  Spray a 9 x 13 pan with non-stick spray.

For the sauce, just heat all the ingredients in a pan on the stove until they are thoroughly combined and nicely warm.

For the filling, just saute the onion until softened, then add the corn, cilantro, chilies, sherry, and crab and cook for a few more minutes.  Add in the sour cream and cheese and stir to combine.  Feel free to add salt and pepper if you like.  I found mine flavorful enough.

To assemble, just microwave the corn tortillas for about 30 seconds to a minute to soften them.  Then, one at a time, dip both sides of each tortilla lightly in the sauce mixture.  Lay the sauced up tortilla in the pan and add some of the filling, roll and lay seam side down in the pan.  Repeat with the remaining tortillas and filling.  If there is any leftover sauce, spoon it over the top.  Cover the enchiladas with as much cheese as you want and bake for about 25 minutes.  Garnish with chopped cilantro and green onions if desired!

Poblano soup (aka a fiesta in your mouth)

I first tasted this poblano soup at my brother's house over the winter.  We were supposed to have a sushi night, but my sister-in-law Courtney said that she was craving this soup instead.  I mean, who craves soup over sushi?  But once I tried it, I too was hooked.  The next time I cooked for my parents, I made this soup. As soon as I could, I made it for my husband.  I make triple batches of this stuff and it still only lasts two days!  And it is one of the most inexpensive meals I have ever made! The recipe originally comes from Sippitysup, but I only use about 1/3 of the butter called for, I use frozen corn instead of corn on the cob, and I omit any cream or chicken!   I also like to top mine with a little cilantro, avocado, and black beans!

Poblano Soup (these are my triple measurements-- soup should be made in large quantities)
6 corn tortillas
1/2 cup flour

1 1/2 tsp chili powder
3 tsp cumin
1 tsp salt
1/2 tsp pepper

2 TBS oil
3 poblano peppers, chopped
1 to 3 jalapenos, seeded and finely chopped (optional)
1 onion, finely diced
9 cups chicken broth
3 cloves garlic, minced
1/4 cup butter
2 cups frozen corn

Slice the tortillas into thin ribbons and and then place them in a food processor.  Pulse until the tortillas are uniformly chopped.  Add the flour, chili powder, cumin, salt, and pepper and blend continuously until the mixture resembles cornmeal.

Heat oil in stockpot over medium heat and saute the onions, poblanos, jalapenos (if using), and garlic for 6-8 minutes.  Add tortilla/flour mixture and mix until well combined.  Add the butter and allow to melt, stirring occasionally.  Cook another 4-5 minutes, stirring constantly so the mixture does not burn, until the  flour taste cooks out.  Slowly add half of the broth, scraping the bottom and sides of the pot as you do.  When the mixture is well incorporated, add the remaining half of the broth and bring the whole mixture to a boil.  Add the corn and cook for another 2 minutes.

Lower the heat to medium-low and allow the soup to come to a simmer and cook for another 7-10  minutes. Turn off the heat and allow the soup to cool for a bit before serving.

Garnish with whatever you want!!  This soup can be mild/medium spicy, depending on the peppers you have or if you choose to use jalapenos, so its nice to have garnishes like avocado or sour cream on hand for the wimpier folks :)   And I feel like this soup was meant to be served with quesadillas and a black bean salad, so enjoy!!