Enchiladas rojas
1 small zucchini, cut into cubes
1 red bell pepper, cut into cubes
1/2 c. of frozen corn
1 c. chopped spinach
1/4 c. chopped cilantro
1 can Rosarita red enchilada sauce, doctored with cumin, chile powder, & cayenne for extra flavor
1 cup of shredded cheese of your choice (I used extra sharp cheddar)
10-12 yellow corn tortillas
1/4 c. sliced black olives
1/4 c. finely chopped green onion
1. Pre-heat the oven to 350°F. Heat the olive oil in a skillet. Add the bell pepper, corn, zucchini, spinach, & cilantro one a time, cooking each for about 2 min. Empty the sauteed veggies into a bowl.
2. Warm up the corn tortillas for rolling. We bought local, handmade corn tortillas- YUM!
3. Prepare an 8x11 baking dish by spraying the inside of the dish with Pam (non-stick spray) and covering the bottom with a thin layer of Rosarita sauce.
4. Spread a spoonful of the Rosarita sauce on a tortilla. Add a tablespoon of veggies at the end of the tortilla, sprinkle cheese atop the veggies, and roll. Place in the baking dish.
5. After the dish is filled with rolled tortillas, pour the sauce over them, covering well. Sprinkle the grated cheese, green onions, and black olives on top. Cover the baking dish with aluminum foil. Bake for 20 min. Take out of the oven, remove the foil, and let cool for 5 min before serving.
Enchiladas verdes
2 cups chopped mushrooms (I used baby portabellas)
1 yellow bell pepper, cut into cubes
1 c. chopped spinach
1/4 c. chopped cilantro
1 jar (or can) of green enchilada sauce
1 cup of shredded cheese of your choice (I used extra sharp cheddar)
8-10 blue corn tortillas
1/4 c. sliced green olives
1/4 c. finely chopped green onion
1. Heat the olive oil in a skillet. Add the bell pepper, mushrooms, spinach, & cilantro one a time, cooking each for about 2 min. Empty the sauteed veggies into a bowl.
2. Warm up the blue corn tortillas for rolling.
3. Prepare an 8x11 baking dish by spraying the inside of the dish with Pam (non-stick spray) and covering the bottom with a thin layer of green sauce.
4. Spread a spoonful of the green sauce on a tortilla. Add a tablespoon of veggies at the end of the tortilla, sprinkle cheese atop the veggies, and roll. Place in the baking dish.
5. After the dish is filled with rolled tortillas, pour the sauce over them, covering well. Sprinkle the grated cheese, green onions, and green olives on top. Cover the baking dish with aluminum foil. Bake for 20 min. Take out of the oven, remove the foil, and let cool for 5 min before serving.
Diego also made crock pot black beans & brown rice while Mari made a simple salad and guacamole to accompany the enchiladas.
Absolutely delicious!!
Enchiladas rojas w/ guacamole salad, brown rice, & black beans
Enchiladas verde w/ guacamole salad, brown rice, & black beans
This was probably the best enchilada meal I've had in the many, many years I've been around eating Mexican food, on both sides of the border. It's apparently all in the spicing. I add chile powder and cumin in both the beans and in the rice water at the start of cooking. I also add Spike to both the rice and beans, and the taste sensation explodes in the mouth.
ReplyDeleteI like Shayla's idea of preparing both types of enchiladas, red and green, to have concurrently. Each has its own flavor and direction, and to have them together adds another layer of complexity and flavor to the meal.
The black beans are started in the crock pot the night before and cook slowly on 'low' through the night. I turned them off in the morning, then back on again at 1 PM to warm them up for the afternoon meal.
looks great... when will the veggie restaurant open??
ReplyDeleteYum! Looks great. If you do open a restaurant we will be there....Your Xico neighbors.
ReplyDelete