Tonight, this became one of my brother's favorite meals. I guess it helped having the house filled with the smells of sauteed vegetables and cumin, but I still love a good compliment. It's nice having someone around to test my recipes. If ever you want to come over to test them as well, COME ON DOWN!! This recipe packs a lot of flavor into an 8x8 inch pan.
Tips:
Use it up - I know that some of these ingredients aren't things that everyone has in their pantry, so if you don't have it, substitute. Don't make a big stick about not having the right things to cook.Line it - Be sure to grease or line the pan, otherwise the tortillas will stick to the pan and fall apart.
Over stuffed - if you feel like there is too much filling to place into the tortillas, reserve it and spoon it over the enchiladas before putting them into the oven.
Oven Temperature: 400 degrees
Prep Time: 5-10 minutes
Cook Time: 20-30 minutes
Servings: 4 enchiladas
4, 10 inch flour tortillas
1/2 cup shredded cheese (optional)
Toothpicks
Filling:
1/2 cup shredded cheese (optional)
Toothpicks
Filling:
1 small onion. chopped
1 tomato, chopped
1/2 cup frozen whole kernel sweet corn
1/4 cup green bell pepper, chopped
1/4 cup zucchini, shredded
2 teaspoons (2-3 cloves) garlic, minced
1 cup salsa
1 Tablespoon ground cumin
1/2 teaspoon dried cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1 cup cooked rice
1 tomato, chopped
1/2 cup frozen whole kernel sweet corn
1/4 cup green bell pepper, chopped
1/4 cup zucchini, shredded
2 teaspoons (2-3 cloves) garlic, minced
1 cup salsa
1 Tablespoon ground cumin
1/2 teaspoon dried cilantro
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1 cup cooked rice
Sauce:
1 dried chipotle pepper
1 1/2 cups tomato or vegetable juice
1 Tablespoon tomato bouillon powder
1/4 cup cold water
1 Tablespoon corn starch
Directions:
1) In a large saute pan over medium heat, combine the onion, tomato, bell pepper, and zucchini. Cook until the vegetables are tender.
2) Add to the skillet the garlic, salsa, cumin, cilantro, salt, pepper, cayenne pepper, and red pepper flakes. Cook for 3-4 minutes until the mixture is heated through.
3) Preheat the oven to 400 degrees. Grease an 8x8 inch baking dish with cooking spray or line with aluminum foil.
4) In a medium saucepan, bring the chipotle pepper, tomato juice and tomato bouillon to a boil over medium high heat.
5) In a small bowl, whisk together the water and corn starch. While whisking, slowly pour the corn starch mixture into the sauce. Return the mixture to a simmer while remaining whisking. Remove the pan from heat and set aside.
6) Prepare each tortilla as follows:
1 dried chipotle pepper
1 1/2 cups tomato or vegetable juice
1 Tablespoon tomato bouillon powder
1/4 cup cold water
1 Tablespoon corn starch
Directions:
1) In a large saute pan over medium heat, combine the onion, tomato, bell pepper, and zucchini. Cook until the vegetables are tender.
2) Add to the skillet the garlic, salsa, cumin, cilantro, salt, pepper, cayenne pepper, and red pepper flakes. Cook for 3-4 minutes until the mixture is heated through.
3) Preheat the oven to 400 degrees. Grease an 8x8 inch baking dish with cooking spray or line with aluminum foil.
4) In a medium saucepan, bring the chipotle pepper, tomato juice and tomato bouillon to a boil over medium high heat.
5) In a small bowl, whisk together the water and corn starch. While whisking, slowly pour the corn starch mixture into the sauce. Return the mixture to a simmer while remaining whisking. Remove the pan from heat and set aside.
6) Prepare each tortilla as follows:
- Spread 1/4 cup of cooked rice in the center of the tortilla
- Spoon 1/4 of the filling over the rice
- Roll up the tortilla and secure closed with toothpicks
- Transfer the tortilla to the prepared dish
8) Remove the pan from the oven and with a large spoon, scoop some of the sauce from the side over the top of the tortillas. Sprinkle with cheese and return the pan to the oven for another 5-10 minutes. Allow the enchiladas to cool slightly then serve.
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