Thursday, April 5, 2012

Veggie Enchiladas


In case it's not evident from this blog, we really like Mexican food. We cook it a lot. We eat it at restaurants a lot. Graham's first restaurant outing (I think he was 3 weeks old) was at a Mexican place. It's just around. It is always fun to cook something at home that I don't feel like we can get a restaurant. These enchiladas definitely beat any I've had out in a while.

First make the sauce (adapted from American's Test Kitchen Cook Book)
1 Tbsp canola oil
1 onion, minced
big pinch of salt
3-4 cloves garlic, minced
1 Tbsp ancho chile powder
1/2 Tbsp chile powder
2 tsp cumin
1 Tbsp sugar
24 oz tomato sauce
3/4 cup water
lots of ground red pepper

Saute the onion and salt in hot oil for about 5 minutes. Add garlic, chile powders, cumin and sugar and cook until fragrant. Stir in the tomato sauce and water. Simmer for about 10 minutes until thickened. Add pepper and more salt to taste.  Add more water for a thinner consistency. This makes a lot of sauce, but I like it baked into the shells and G2 likes it saucy on top. This way we have enough for both ways.

For the enchiladas:
oil
1/2 red onion, diced
1 carrot, peeled, halved lengthwise and sliced
1 yellow squash, halved lengthwise and sliced
1 zucchini, halved lengthwise and sliced
1/2 tsp cumin
salt and pepper
10-12 corn tortillas
1 1/2 cups sharp cheddar cheese

Heat the oil in a large skillet. Add onion and carrot and saute for a few minutes. Add zucchini, squash, cumin, salt and pepper. Cook until crisp tender, just a few minutes since they will cook longer in the oven. Heat the tortillas in the microwave for 30-40 seconds to make more pliable. Spread a little sauce on the bottom of an oiled 9x12 pan. Add some of the veggie mixture down the middle of the tortillas, sprinkle with a bit of cheese, roll it and place it in the pan. Repeat. Cover all of the enchiladas with sauce and top with remaining cheese.  Cover with foil and bake at 350 for 25-30 minutes.

These can be made ahead to the point of baking, which is great if you have time earlier in the day but a busy week night. Or class, like I did. Thank you, sweet husband, for snapping a photo of these enchiladas.

*I like that these fall into that complete meal without much thought category. Veggies from the filling, cheese for dairy, tortillas for grains and adding some black beans for a protein and fiber boost.

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