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This weekend I made several meals, but the best was by far these enchiladas. When I first became a vegetarian I grew to appreciate ethnic foods a lot more because they typically have more veggie friendly options.
These are great because I can make two seperate dishes for myself and the meat-eaters in my life. Even my veggie-phobic father enjoys these! The recipe isn’t too exact because I never measure anything – it’s hard to mess these up. The most time consuming step is chopping the vegetables.
2-3 bell peppers (different colors), chopped
1 onion, chopped
1 can enchilada sauce (I think Old El Paso mild is best)
protein of your choice (ground beef/chicken/tofu/beans, etc)
2 cups shredded Mexican blend cheese
6 tortilla shells
1) Preheat oven to 350. Sautee’ chopped veggies in a large saucepan until softened.
2) Add enchilada sauce and simmer ~ 15 minutes to blend flavors. This would be the time to add more heat if you want spicier enchiladas.
3) While sauce & veggies are cooking, prepare protein filling. I usually season my meat/chicken/tofu with fajita or taco seasoning.
4) Assembly: divide protein among tortillas; using a slotted spoon (to minimize sauce), add pepper/onion mixture and top with cheese.
5) Roll tightly and place seam-side down in oven-safe dish. Top with remaining vegetables and sauce, then with more cheese.
6) Bake covered for about 25 minutes, then remove cover for additional 5-10 minutes to melt cheese.
Paired with fat free refried beans, rice, and homemade guacamole & tortilla chips, this dinner is an easy, crowd pleasing dish.
What is your number one go-to meal?