Veggie Enchiladas

This dish was especially made for Mark. I don’t really enjoy cooking or eating Mexican food, probably because it’s all that I grew up with, but Mark LOVES it. I had not made anything Mexican in over a week, and Mark was growing anxious. And even though this dish is all veggie, Mark absolutely enjoyed it. 15 days ago, Mark would get home from work and would proceed to the kitchen with caution. Two weeks later, he once again looks forward to dinnertime! Makes me so happy!

This dish is pretty quick. It should take you 30-45 minutes. I usually don’t like to use pre-made stuff like salsa and beans, but I am not the best at making salsa. Plus, I was in a hurry. But if you want to make a home made green salsa, let me know and I will give you the recipe. Its a little time consuming, but ohh so worth it (and it’s cheaper too)!

I should warn you I usually don’t measure ingredients. So, always adjust to your own taste and tweak as you like.

Grocery List: (4-6 servings)

Filling: (Season with salt, pepper, & cumin)

1 white onion (diced small)

1 clove garlic (grated)

1 zucchini (diced small)

1 pack of button mushrooms (cut in 4Th’s)

1 small can of corn

1/2 can black beans

pepper jack cheese

1/4- 1/3 c. heavy cream

1/2-3/4 c. green enchilada sauce

Other Ingredients:

1 c. rice

2 c. vegetable stock (or chicken stock)

Corn tortillas

Pico (tomato, onion, cilantro, lime, salt, pepper)

sour cream

1 can pinto beans (I used S&W chili beans cooked in a zesty sauce–it has a much better flavor)

Green & red enchilada sauce

1 can of Herdez Salsa Ranchera (found on Mexican section of local grocery store) (Spicy)

Rice Instructions: Heat olive oil on med heat. Add 1/4 of a white onion (diced small) and grate 1 clove garlic. Add 1 c. rice and brown for 2 minutes. Add 2 cups of stock and juice of 1/2 lime. Cover, and let it simmer on med heat for a few minutes, then reduce heat and simmer for about 15 minutes (not sure about time, so keep an eye on it). When rice is done, chop a handful of cilantro and add to rice. Zest 1 lime and add zest, along with 1/2 of lime juice. For extra flavor I like to add some achiote powder as well (or cayanne). Lastly, season to taste.

Turn oven to 400 degrees. Prepare pico de gallo salsa (chopped tomato, onions (or green onion is good too), cilantro, juice of lime, salt + pepper (optional: avocado).

Filling Instructions: On med heat add olive oil to skillet. Add onions. Let cook for 1 min, then add grated garlic. Add zucchini, and let cook for 2 mins. Add mushrooms and wait another minute. Season with salt, pepper and cumin. Add drained corn and black beans. When all the veggies are heated through, place them in a big bowl. Add heavy cream, a handful of cheese, green sauce, and season a bit more to taste. Set aside.

Tortilla Instructions: Heat skillet on med heat with olive oil. When hot, fry corn tortilla for about 35 seconds on each side. Now you are ready to assemble.

Place filling on a tortilla and place enchilada on baking dish. Finish off with the enchilada sauce and cheese. I did 1/2 of the enchiladas with green sauce and 1/2 with red sauce. Since the enchilada sauce is not spicy, I added some of the Herdez Salsa Ranchera on top of the red enchilada sauce to make it spicy. Place in oven until cheese melts.

While enchiladas are baking heat the can of pinto beans (or chili beans). If you use regular pinto, you can add some of the red enchilada sauce, some cumin, and a little sour cream and it will be delicious.

Plate enchiladas, rice, beans, pico and sour cream. Enjoy! For best taste, serve with a coronita and lime 🙂

Chicken Enchiladas Alternative

If this veggie recipe is not turning you on, you can try an easy chicken alternative. Dice some chicken in tiny pieces. Heat olive oil and add onion and garlic. Add chicken and season; cook until brown. When done, place in large bowl and add green salsa, heavy cream, cheese, salt, pepper, and cumin. That’s it-easy and delicious.


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