Alright, those of you who’ve been around a while know I put on for enchiladas, hard. They’re my favorite food and, while I try to mostly eat healthy, when I don’t, I reallydon’t, if you nom sayin’.
This dish is vegetarian garbage. Delicious, vegetarian garbage that perhaps should only be eaten sparingly but, who cares. Live your enchilada truth.
~10 oz meatless “chicken” of choice (I used gardein) 1/2 t sea salt 1/2 t freshly ground black pepper 1 1/2 t cayenne pepper 1 T + 1/2 t garlic powder 2 T butter 1 large onion, diced 2 jalapeño peppers, seeded and minced 8 oz cream cheese 1/2 t paprika 1/2 t chili powder 1/2 t ground cumin ~28 oz green enchilada sauce (homemade or canned) ~6 flour tortillas ~8 oz shredded Monterey Jack cheese diced avocado or cilantro (optional)
Preheat oven to 350°F.
Prepare meatless “chicken” according to package, seasoning with sea salt, black pepper, 1 t of the cayenne pepper, and 1/2 t of the garlic powder. Set aside to cool for a moment.
Over medium, heat butter in a deep skillet. Add onion and jalapeños and sauté until translucent, about five minutes.
Meanwhile, dice “chicken”.
Add cream cheese to onion mixture and use a spatula to break into chunks, allowing it to melt and soften.
Stir in remaining garlic powder (1/2 t) and cayenne pepper (1/2 t), paprika, chili powder, and cumin.
Stir in “chicken” and remove mixture from heat.
Pour half the enchilada sauce into the bottom of a 9 x 13″ baking dish (or something of similar size).
Place tortilla stack on a work surface next to the “chicken” mixture. Using a ~1/3 c measuring cup, scoop mixture onto each tortilla, creating an approximate line down the center. This does not have to be perfect, so relax and enjoy yaself. Sprinkle about 1 T of Monterey Jack cheese on top of the mixture inside of each tortilla before rolling it up and placing in baking dish, seam down. If your tortillas misbehave, go rogue, and pop open in the dish, again, don’t worry. Just rearrange it and rest assured that as you fill the dish the tortillas will begin to stay in place.
Once dish is full, top with any remaining enchilada innards, pour remaining sauce over enchiladas, and then sprinkle with remaining Monterey Jack cheese.
Let the enchiladas cool a moment so you don’t burn the crap out of your mouth, but serve them warm.
If desired, top with avocado or a sprig of cilantro as garnish.
Enchiladas are a dang mess and really hard to make look pretty / photograph, so I added some diced avocado as a visual diversion. EVERYONE WILL BE TOO DISTRACTED BY THE GARNISH TO NOTICE THE MESS THAT TRULY LIES BENEATH, which is also a rich metaphor for my life.
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Some of you may have established health goals for 2019, some of you may be left feeling lackluster after a month plus of eating festive holiday fare, and some of you may be, like me, jokingly referring to yourself as “holiday hefty”. No matter what, this food-rainbow-enchilada-soup is both good and good for you.
Those of you who know me know I love enchiladas. They’re good all year round, but changing it up with a soup in wintertime is nice. This recipe has a delayed spice kick and it rules.
1 T olive oil 1 yellow onion, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 jalapeño, deseeded and chopped 1 T chili powder 1 t onion powder 1 t garlic powder 1 t cumin 1/2 t paprika 1/2 t cayenne 3 garlic cloves, minced 1 c corn (frozen or canned) 1 15 oz can black beans, drained and rinsed 1 15 oz can white beans, drained and rinsed 1 15 oz can fire roasted tomatoes 1 4 oz can green chiles 1 c red enchilada sauce 4 c vegetable broth sea salt to taste
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On Cinco de Mayo, I made Rick’s favorite enchilada recipe in celebration of Mexico and the incredible contributions Mexican people have made to the United States.
Enchiladas are my all time favorite food, so naturally I’ve collected recipes for several iterations. A great enchilada is hard to find, and, as a Texan, I’m an especially tough crowd.
This recipe is a crowd pleaser.
1 sweet potato, diced into 1/2″pieces
1 russet potato, diced into 1/2″pieces
1/4 c plus 2 T olive oil
1 1/2 t sea salt
1/2 t fresh ground black pepper
1 yellow onion, diced
2 garlic cloves, minced
1 jalepeño, seeded and diced
1 T chili powder
1 t cumin
pinch of red pepper flakes
1 t paprika
1/2 t oregano
1/2 t cane sugar
1 28 oz can diced tomatoes
1 15 oz can black beans, rinsed
8 corn tortillas
1 1/2 c shredded cheese*
*Can be replaced with vegan cheese. I recommend Daiya.
Preheat oven to 350º.
Toss the potatoes in 1/4 c olive oil, 1 t of sea salt, and a few turns of black pepper. Distribute evenly on a baking sheet and roast until tender, about 50 minutes.
In a large saucepan, heat the remaining 2 T of olive oil over medium heat. Cook onion until soft and translucent, about six minutes.
Add the garlic, jalapeño, chili powder, cumin, red pepper flakes, paprika, oregano, sugar, remaining sea salt, and pepper, stirring for one minute.
Stir in the tomatoes and remove from heat.
Blend tomato mixture in a food processor or blender until smooth. Return mixture to heat and simmer for 20 minutes.
Place tortillas on a heat-safe plate and then place the plate on the stove. The heat rising up from the oven will make the tortillas more malleable for enchilada construction.
In a large bowl, combine the roasted potatoes, beans, one cup of sauce, and one cup of shredded cheese.
Spread a thin layer of sauce on the bottom of a 9 X 13″ baking dish.
Dip each side of tortilla into the enchilada sauce. Using a 1/2 c measuring cup, scoop the potato mixture onto each tortilla. Roll tortilla up and line up in the baking dish, seam down. Repeat until baking dish is filled.
On top of the enchiladas, spread remaining sauce and then sprinkle 1/2 c of cheese.
Bake uncovered 20 minutes, until enchiladas are hot and the cheese is melted.
Serve warm with optional toppings: sour cream (can be replaced with vegan option, I recommend Tofutti), cilantro, jalapeños, lime wedges, avocado, or green onions.