One of my favorite things in the whole world are THESE ENCHILADAS! I have perfected this recipe over the past 2 years. This is truly an EPIC MEAL. Are you ready for this?;)
You will need the following:
2 cans available at Whole Foods Market- the MEDIUM is the BEST flavor.
*My Enchilada Sauce Recipe at the bottom of this page.;)
Or any kind of beans-- these just happen to be my favorite for THIS recipe.
1 Large yellow onion finely chopped
4 cloves of garlic diced
1 Serrano pepper diced * optional for added heat
1 Red Bell Pepper diced
1 Poblano Pepper diced
4 Zucchinis or Yellow Squash Diced
1 basket of button mushrooms sliced or 1 portobello mushroom
1 large can of black olives sliced
2 cups of spinach- cleaned
2 cups of corn fresh or frozen
1 can of S&W Piquito Beans
2 cups of grated pepper jack cheese
1 bunch of cilantro- chopped
1 T. Red Chili Flakes
1 T. of New Mexican Chili Powder
1 T. cumin
1/2 t. Cinnamon* Optional
1 T. sea salt
1 t. cracked black pepper
1. Preheat your oven to 350 degrees
2. In a large sautee pan over medium heat cook: onions, garlic and pepper.
3. Add mushrooms, zucchinis and corn. (Let cook for 6 minutes)
4. Add olives, beans and spinach and seasonings including cilantro (save 1/4 for topping)
5. Remove from heat.
6. In casserole dish build your enchilada's :
* place tortilla in your hand- add a a nice sized pinch of jack cheese in the middle of the tortilla in a line. Add 1/8-1/4 cup of vegetable mixture and place in pan with the tortilla edges DOWN and touching each other.
Continue this step until you have used all of your tortillas.
* Pour enchilada sauce: either my recipe( see bottom) or 2 cans of Hatch Enchilada Sauce in covering all enchiladas evenly.
Spread any remaining vegetable filling evenly over the enchiladas.
Cover with remaining jack cheese and cilantro and place in oven for 20 minutes until warm.
ENJOY! This is fantastic with Toasted pumpkin seeds as a garnish!:)
My Enchilada Sauce Recipe:
3 dried ancho chilies
3 dried guajillo chillies
* Rehydrate in a sauce pan with 2 cups of water covering chilies over low heat for 15- 20 minutes*
Blend in a food processor and strain through mesh strainer to remove seeds and skins.
In a saucepan add:
1 T. Olive Oil
3 cloves of garlic minced
* Let cook over medium heat for 2 minutes until slightly golden*
1 can of tomato paste
1 1/2 cup water
1/4 t. cumin
1 1/2 t. sea salt
1/2 t. black pepper
1/2 t. New Mexican Chili Powder
1 t. dried oregano
1/2 t. sugar
* add reserved pepper liquid and let simmer for 10 minutes on low heat.