Last night for dinner I made one of my favorites Veggie Enchilada.
This recipe I found from the Whole Foods Site. It is someonewhat time consuming (about 45 minutes of prep) so make it when you are not in a rush. It also requires some space and a few pots/pans, so make some room!
O the joy of a small kitchen!
- 3 peppers (mix the colors up!)
- 12 corn tortillas
- 1 large can of diced tomatoes
- 1 package of cream cheese
- 1 cup of any other cheese (Cheddar taste great, but today I used mozzarella)
- 1 jalapeno if you like spice
- 1 onion
- 2 garlic bulbs
Chop up the veggies. Add half the veggie mixture to a food processor, then the other half to a heated skillet with olive oil. Cook the veggies in the skillet until soft, add 1 t cumin. I found it helps to cover the skillet with a top to make the veggies soft. Once soft add the cream cheese and 1/2 cup of shredded cheese.
In the food processor add the rest of the veggies including the jalepeno and the can of diced tomatoes. Process until smooth. Then add the sauce mixture into a pot and bring to a boil, and then a simmer for about 20 minutes. Add some salt to taste.
Next step is to warm the corn tortillas. I like to put them directly on the burner, obviously not an option for those with a gas stove!
Pre-heat oven to 350 degrees.
Spoon out a portion the veggie mixture into each corn tortilla, roll up tightly and add to a greased baking sheet. Repeat with the rest of the corn toritllas
Once all the tortillas are rolled up pour the sauce on top of the rolled up tortillas.
Then add any remaining cheese and bake for about 20 minutes. For added crispness broil the Enchiladas for about 5 minutes.
Enjoy! This recipe produces a lot of servings so I always enjoy some Veggie Enchilada for lunch the next day.
Now off to watch my new favorite show, the Big Bag Theory. Is anyone obsessed with this show like me? I can’t believe it’s been on for so many years. I totally want to see what Sheldon is like in real life.