Winterwheat

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Enchilada’s with Roasted Vegetables served Lasagna Style

It was one of those weekends that we needed to trim the bushes and make the backyard as pretty as possible.  We are living more and more in the pool these day’s as temps are reaching over 105!  Everything is growing like crazy!  I have been eying Enchiladas and Tamales lately.  I decided to make a dish that has the taste of both in it.  Here it is

Ready to Eat!

This was amazing!!  It satisfied both cravings at once.  I was our late lunch, early dinner meal.  In addition to being so yummy, we were able to include many of our fresh vegetables and herbs right out of the garden.  We have Earth Boxes full of great stuff,  (2) 4×4 raised beds which are going crazy and several pots with herbs and peppers scattered throughout the landscaping.  I Love it!!

First had to make some Pico De Gallo which All, and I mean All came  out of the garden.  You can get the recipe by clicking the above recipe name to go immediately to an earlier post.  This is my only one I make and it is that good.

Enchilada’s with Roasted Vegetables served Lasagna Style

1 package corn tortillas (10 count)

1 small can  Enchilada Sauce or homemade

6 Anaheim Peppers

2 Red Bell Peppers, sliced into strips

1 Can Black Beans, rinsed and drained

1 Medium Zucchini cut into chunks

1 yellow onion, cut into strips

2 small ears of fresh corn, cut from cobs

1 small can Black Olives

2 cloves of garlic, minced

1 1/2 ground cumin

Salt and Pepper

1+ cups Pico De Gallo

2 Cups Shredded Cheese, your choice.

Sour Cream, Cilantro and chopped Green Onions for Garnish

Heat oven to 425, prepare bell peppers, onions, corn, zucchini, and place the whole Anaheim Peppers around the edge of a shallow baking pan.  Drizzle oil (grape seed or Coconut oil as they have a high smoke level), then sprinkle with minced garlic and salt and pepper generously.  Mix everything together with tongs or your hands :),    (my preferred method).  Roast in oven for 40 minutes or until vegetables are tender and starting to brown.  Keep an eye on them in the last 10 minutes.

Spray a 9x9x2 baking dish with Canola oil, and place corn tortillas (cut in half) in a medium dish with the enchilada sauce to coat them.  Place 1/3 cup Enchilada Sauce in bottom of baking dish.  Start by placing a layer of soaked tortillas, 1/4 of roasted veggies, a handful of black beans, handful of sliced olives, 1 1/2 pealed chilli (you roasted earlier), and the top with pico and a handful of shredded cheese.  Repeat with the tortillas and…..you get the picture.  Just like assembling a Lasagne.

On the very last layer end it with more cheese and some chopped olives.  Cover with foil and bake at 350 for 30 minutes. Uncover the last 10 minutes of cooking time.  Let cool for 5 minutes and slice and serve with sour cream and chopped green onions.  Do not forget the chopped Cilantro!

Enjoy!!!!

May 21, 2012 Posted by | Mexican, recipes, Vegetables, Vegetarian | , , , , , , | 1 Comment

Enchiladas filled with chicken, green chile’s and cream cheese

These green chile and chicken enchiladas filled with cream cheese & diced onion and then topped with Salsa Verde sauce  hit the spot tonight!

Enchilada with chicken, green chili and cream cheese salsa verde

Enchilada with chicken, green chile and cream cheese salsa Verde

These  are super easy and wonderful and kitchen friendly in this intense July heat here in Arizona.   I cooked chicken breasts (with ribs) in the crock pot today and by 4:00 it it just fell off the bones!  You can always use a rotisserie chicken from the market to make things even easier.  This is what you need:

Tortillas (I used flour but use what you like)
Can of whole green chile’s
Small block of cream cheese ( I used fat free, gotta save calories where I can!)
Diced onion (to taste, I love them)
Shredded Chicken
Shredded cheddar & Jack cheese
1 jar of green chili Salsa Verde enchilada sauce

I spray a casserole dish with cooking spray and lay the tortilla in the dish then add the filling.  The cream cheese slice (about 1/4 inch thick) goes on the bottom then a whole green chile, chicken, onion  and then pour on some salsa verde enchilada sauce (1/8 to 1/4 cup, eye ball it).  Roll the tortilla in the dish and it will coat as you roll.  Bake in the oven at 350 for 20 minutes. to brown the tortillas a little, this makes them not so soggy.  (I you do prefer them soggy just pour the sauce of the top and bake for 30 minutes).    Take out and pour the rest of the Enchilada Sauce over the top and sprinkle with shredded cheese, put bake in the oven for about 10 minutes.

Enchiladas ready for the oven

Enchiladas ready for the oven

These are so easy and good!  I am only cooking for one right now and I told myself ..only make two…well they are so easy and I just had to fill the dish!  Now I will be feeding some friends.  They freeze well by the way for a quick lunch or dinner.  I had some pico de gallo from the other night and I topped mine off with that.  I hope you enjoy!

July 8, 2009 Posted by | Chicken, Mexican, recipes | , , , , , , | 1 Comment

Happy Cinco De Mayo!

Well I have put together my meal for this holiday in about an hour.  I always forget I am cooking for one for the next couple of months .   Good thing I know a few friends I can pack some of it up for!  Here is my creation for today! (I sometimes add shredded rotisserie  chicken)

Cheese and Green Chili Enchilada’s

For the Sauce (you can use canned if you prefer)

Sauce Ingredients

Sauce Ingredients

1 Tble spoon Olive oil,  1/8 cup Minced onion,   1/2 tsp oregano,   1/2 tsp Basil,   1/2 tsp Cumin,   3 tsp Chili Powder,   1/8 tsp Black pepper,  1/8 tsp Salt,   6oz Can of Tomato Sauce,  1/2 cup of Salsa, 3 Cloves Garlic (minced),   1 Tble spoon chopped Cilantro,    1  1/4 cups Water.

Heat the oil in a sauce pan over med/low heat.  Add garlic and saute for 2 min.  Add the rest of the ingredients (stirring in between) except water.  Cook 2 min.  Add Water and bring to boil.  Reduce heat and simmer at Low Heat for 20 min.

Enchilada's ready to go into oven for 30 Min

Enchilada's ready to go into oven for 30 Min

For Enchilada’s

Prepare Casserole dish by spraying with Canola oil. I used 4 Flour tortilla’s and laid them in the dish as I filled them.  First take one flour tortilla, lay  a whole green chili (I bought a small can), then a slice of Cream cheese (Lite), some chopped onion (optional),  a handful of  a  mix of shredded cheddar & Jack cheese.  Start at one end and roll in dish as the outer Tortilla will coat with oil as you roll.  Then repeat with remaining Tortilla’sThen Spray the top with the Canola oil and put in the oven for 20-30 min @ 350

Rolled and ready for the oven!

Rolled and ready for the oven!

Time To Assemble!

After 20 Min remove from oven and pour sauce over top and add 1 Cup (or more) of Shreaded cheese and onions(optional_ and Chopped CilantroPut back in oven for 5 Minutes to Melt Cheese.

Adding Sauce

Adding Sauce

Ready to back into the oven!

Ready to back into the oven!

And then remove from oven after 5 min and cover with foil for another 10 min (to let flavors meld together)…Then  Serve!

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Happy Cinco De Mayo!!!!!!!!

May 5, 2009 Posted by | Mexican, recipes | , , , | 2 Comments