Enchiladas

This was the view in the backyard yesterday but the seasons they are a changing.  I woke up to the ground covered with snow and a sleet/rain mixture coming down.  I was highly unmotivated to get my butt out the door but thankfully I have dogs who put me on a schedule and have no mercy for the slacker in me.  I am always grateful midway through our walk/run that I am out there but it is a good thing I don’t rely on my own thoughts to get me out there.  Planning activities with friends or having motivated pets is a good way to keep yourself accountable for exercise even when you REALLY don’t feel like it.

This enchilada dish is easy to prepare and is flavorful and comforting on cold, yucky days.

To start with you need some good quality soft tortillas (6-8)and 2-3 cups Monterrey Jack cheese or a mix of it and mozzarella.  ***I was so stoked these high quality tortillas shells were priced for a quick sale at $1.49!  They were going to expire in 3 days but I put them to good use right away!

Filling goods:

Couple glugs of olive/safflower oil

1 large onion diced

1 jalapeno minced

2 cloves of garlic minced

2 small zucchini and 1 yellow squash quartered and sliced

1 can of pinto beans/kidney beans rinsed and drained

1 tsp oregano

1tsp cumin

1 tsp chili powder

Sauce

1 quart tomatoes -whizzed or a can of purree

1/2 cup half and half or cream

handful of cilantro

tsp salt

Directions

Preheat oven to 350

Saute your filling goods – first onion for 5-ish min, then add zucchini, pepper and spices.  Saute until tender and add beans & a touch of salt.

spread sauce in bottom of pyrex pan 9×13

Assemble your tortillas in the pan by spooning a portion of the bean mixture in each shell.  Add a tablespoon or two of grated jack cheese, roll and place seam side down in the pyrex dish.  Repeat with the number of shells you have.  It should end up looking like this:

Finally, spoon the remaining sauce over these tidy little rolls.  Then cover with the left over cheese.  There should be about 2 cups.

Bake for about 25-30 minutes.  Let sit until it won’t burn your mouth.  (5 minutes or so :))  Take a bite and score instant happiness – Yep! 🙂

3 Comments

Filed under Main Courses

3 responses to “Enchiladas

  1. Susan

    Great pictures. I want to try making these enchiladas.

  2. Zane

    hey sis, thinking of making these for a camping trip this weekend…if a grill is involved, can I premake em and cook in a pan on grill…they should keep if in a cooler for a day right? or should I pre cook prior to camping and just warm on grill…?

    Also, would you mind posting the biscuits and gravy recipe please?

    thank ya and keep on cooking on,
    -brotha-z-

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