Vegetarian Enchiladas Suizas

Vegetarian Enchiladas Suizas

So I know I just shared a recipe last week for //chicken enchiladas suizas//, but I loved it so much that I immediately wanted to come up with a vegetarian version, so here it is!

To me, there is just something about the combination of black beans, corn, and poblanos and that really sets my soul ablaze.  I know, I’m corny, but I really do love Mexican food so much.  I could wax poetic about it for hours; I could eat it every day, every meal of the week; I am positive I have Mexican in me somewhere in my blood line, or I was Mexican in a past life.

So, my vegetarian friends, here is a version for you!  (I’m not lying when I say I actually preferred this version!)  Note that it is most definitely not vegan with all the cheesy, creamy deliciousness, but it’s a splurge for my veg peeps fo’ sho’.

Give it a go and let me know how much you love it!!

Vegetarian Enchiladas Suizas
Serves 6

Ingredients
1 lb tomatillos, husks removed, washed
4 jalapenos
2 garlic cloves, peeled
1 medium white onion, sliced into quarters
Extra virgin olive oil
Salt & pepper
Handful of fresh cilantro
Juice of 1 lime
1/2 cup heavy cream

For the enchiladas:
1 can refried black beans
1 cup frozen corn kernels
2 poblano peppers, diced
10-12 flour tortillas
3 cups shredded Monterey Jack cheese
1/2 tub creme fraiche
1 cup crumbled queso fresco

Directions
1. Prepare the veggies: Empty the can of refried beans into a small saucepan and warm over medium heat. When thoroughly heated, reduce heat to low and keep warm until ready to assemble enchiladas. Add the corn and poblano to a dry nonstick skillet, and heat over medium heat. Saute until corn starts to brown, then turn off the heat and set aside until ready to assemble enchiladas.

2. Prepare the verde sauce: Place the tomatillos, jalapenos, garlic cloves, and onion quarters onto a large baking sheet and drizzle with olive oil. Season generously with salt and pepper. Broil under a high flame for about 7-10 minutes, rotating the baking sheet as needed to ensure all vegetables start to blacken. When they are nicely blistered, but not completely burnt, remove from the oven and scrape everything off the baking sheet into a blender. Be sure to secure the lid and vent if necessary, as you will be blending hot items. Holding the lid in place, blend until well mixed and combined. You should not have any large chunks, it should be the consistency of a smooth salsa. When finished, pour into a saucepan and keep warm over low heat. Add heavy cream, and whisk to combine. Keep warm.

3. Assemble enchiladas: Heat oven to 350 degrees F. Spoon a little bit of the verde sauce into the bottom of a greased baking dish, about 9×13 in size, and spread it around into a thin layer. Spread a little bit of refried beans down the center of a tortilla. Spoon some of the corn and poblano mixture on top. Top with some of the Monterey Jack cheese. I don’t measure this, I eyeball it; so just don’t overstuff your enchiladas so much that they won’t close when you roll them up. It’s trial and error, but you’ll figure it out, I promise. Place each rolled tortilla seam-side down on top of the sauce. When your baking dish is full or you are out of veggies, spread the creme fraiche on top of the enchiladas in an even layer. Top with remaining Monterey Jack cheese, if you have any left. Bake for 20 minutes, until the cheese has melted.

4. Prepare enchiladas for serving: When the enchiladas have finished baking, remove from the oven. Pour the verde sauce all over the top of the enchiladas. Let set for a minute or two. Top with crumbled queso fresco, if desired. Carefully remove from the baking pan and serve alongside Spanish rice or a fresh salad!

Please share!

Chicken Enchiladas Suizas

Chicken Enchiladas Suizas

Despite how much I positively adore Mexican food, I have not always been much a fan of verde salsa or sauces.  Why?  I feel like they can be inconsistent from restaurant to restaurant.  Some places, it’s ridiculously spicy; some places, it’s really tangy.  Some places it’s well-balanced and I really like it.  But I haven’t met many verde sauces I’ve enjoyed.

Until, that is, I bought //Aaron Sanchez’s cookbook// and tried his verde sauce.  There’s a recipe in his cookbook for chilaquiles, that is just out of this world, that uses this verde sauce.  And I was sold.

This recipe is adapted from the chilaquiles recipe.  I love those chilaquiles so much – I made them for a New Year’s Day party I had at the beginning of this year, and my brother wouldn’t shut up about the verde sauce.  I thought hm, what if I used this sauce and method to make chicken enchiladas?  And many many months later, this recipe was born!

I have modified the verde sauce recipe slightly, mostly to be less spicy.  The original recipe calls for 5 fresh serrano peppers (which may not be that bad, but could be pretty damn spicy), OR 10 jalapeno chilies.  I typically make this recipe with serranos, but at the point I was recipe testing this I couldn’t find them, so I subbed 10 jalapenos.  And I legit cried, it was so spicy.  It was not edible the first time I made this.  I had such a sad dumping a full pan of too-spicy enchiladas, but they really were not edible!  So, follow my recipe below for a moderately-spiced dish, and if you can’t even handle moderate heat, lose a jalapeno or two – I promise the dish won’t suffer.  😊

Chicken Enchiladas Suizas
Serves 6

Ingredients
For the verde sauce:
1 lb tomatillos, husks removed, washed
4 jalapenos
2 garlic cloves, peeled
1 medium white onion, sliced into quarters
Extra virgin olive oil
Salt & pepper
Handful of fresh cilantro
Juice of 1 lime
1/2 cup heavy cream

For the enchiladas:
1 jar of your favorite salsa verde
3 boneless, skinless chicken breasts
10-12 flour tortillas
3 cups shredded Monterey Jack cheese
1/2 tub creme fraiche
1 cup crumbled queso fresco

Directions
1. Prepare the chicken: Place chicken breasts in a slow cooker and pour the jar of salsa verde on top. Cook on high for two hours, and then switch to low for two hours. Alternatively, you could cook on low for 8 hours. When the chicken is finished, shred right in the crockpot. You can use this for taco filling, taco salad topping, quesadillas, etc. Refrigerate or keep warm until ready to assemble enchiladas, depending on how long you have to wait.

2. Prepare the verde sauce: Place the tomatillos, jalapenos, garlic cloves, and onion quarters onto a large baking sheet and drizzle with olive oil. Season generously with salt and pepper. Broil under a high flame for about 7-10 minutes, rotating the baking sheet as needed to ensure all vegetables start to blacken. When they are nicely blistered, but not completely burnt, remove from the oven and scrape everything off the baking sheet into a blender. Be sure to secure the lid and vent if necessary, as you will be blending hot items. Holding the lid in place, blend until well mixed and combined. You should not have any large chunks, it should be the consistency of a smooth salsa. When finished, pour into a saucepan and keep warm over low heat. Add heavy cream, and whisk to combine. Keep warm.

3. Assemble enchiladas: Heat oven to 350 degrees F. Spoon a little bit of the verde sauce into the bottom of a greased baking dish, about 9×13 in size, and spread it around into a thin layer. Fill each tortilla with some of the chicken mixture and some of the Monterey Jack cheese. I never measure this part, who has time? Just don’t overstuff your enchiladas so much that they won’t close when you roll them up. It’s trial and error, but you’ll figure it out, I promise. Place each rolled tortilla seam-side down on top of the sauce. When your baking dish is full or you are out of chicken, spread the creme fraiche on top of the enchiladas in an even layer. Top with remaining Monterey Jack cheese, if you have any left. Bake for 20 minutes, until the cheese has melted.

4. Prepare enchiladas for serving: When the enchiladas have finished baking, remove from the oven. Pour the verde sauce all over the top of the enchiladas. Let set for a minute or two. Top with crumbled queso fresco, if desired. Carefully remove from the baking pan and serve alongside Spanish rice or a fresh salad!

Please share!

#52NewEats :: Week 19 :: Black Bean and Green Chile Enchiladas

Black Bean and Green Chile Enchiladas

So here’s some news for ya – my husband and I are going VEGETARIAN for the entire month of May.  😱  *gasp*  😱  Yes!  We are!

Aaron adopted a project I did a few years ago, where instead of trying to abide by a few new year’s resolutions for an entire year, I tried to abide by a single one for an entire month – a different one every month – in the hopes of changing some bad habits and adopting a healthier lifestyle.  So far this year he has given up added salt (which was a MAJOR feat for him – as long as I’ve known him, he has salted EVERYTHING even before tasting it!), given up soda, attempted to do yoga or ROMWOD every day, and given up sugar.  I joined in with him during his yoga month and I definitely noticed a difference in how I felt!  Then we gave up sugar together – the month of Easter / Cadbury Crème Eggs – not quite sure what I was thinking there.  And this month we have decided to go vegetarian together.

In preparation for that I thought I’d try some vegetarian recipes so we had some new menu items to try this month.  This was the first one we tried and it was so good!  I’ll admit – it is hard to go wrong with enchiladas with me.  I love enchiladas.  The only thing that can really screw them up is the sauce (and I have made some questionable homemade enchilada sauces in my time).  But these were great and the BEST part about these?!  It gave me an excuse to make my daughter a cheese enchilada (there’s no way I’m getting black beans or green chilies in her at this time in her life), and she actually kinda sorta liked it!  She thought the sauce was too spicy (it was) but she liked it enough to ask me to make it again for her, but with a milder sauce.  WINNING.

So I did love these enchiladas but next time I would probably swap out manchego cheese for the topping with something a little more melty, like Monterey jack.  Or I could top with crumbled cotija cheese, another favorite.  She also mentions in her blog that she wasn’t a fan of the corn tortillas – I only had corn tortillas, but next time I would also make these with flour. This recipe is already on the Vegetarian Month menu for another round later this month!  Two thumbs up on this recipe – give it a try!  You can find the original recipe //here//.

Black Bean and Green Chile Enchiladas

Ingredients
12 small corn or flour tortillas* (she recommends flour and I would echo this)
1 15-ounce can black beans, drained and rinsed
1 4-ounce can diced green chilies
1 28-ounce can red enchilada sauce, such as Las Palmas (I got two 15oz cans and only ended up using one)
1/2 cup grated manchego cheese + more for topping (or sub another Mexican cheese, such as Cojita or Pepper Jack)
1/4 cup light sour cream or greek yogurt
Topping Options: Diced green onion, cilantro, grilled fajita veggies, avocado, salsa, sour cream, lime wedges, etc.

Directions
1. Preheat oven to 375 degrees and position a baking rack in the middle of the oven.

2. Combine black beans, green chilies, sour cream and manchego cheese in a mixing bowl. Taste and add salt and pepper if desired. Set aside.

3. Pour a small amount of enchilada sauce to lightly coat the bottom of a 9×13 dish.

4. Transfer one tortilla at a time to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled – should be about 10-12 enchiladas.
Top enchiladas with a bit more enchilada sauce down the middle.

5. Top with a bit more cheese and bake for 15-20 minutes or until the cheese is bubbly.

6. Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.

Please share!

#52NewEats :: Week 11 :: Beef Enchiladas with Chipotle-Pasilla Gravy

Beef Enchiladas with Chipotle-Pasilla Gravy

I’m not sure if you’ve paid much attention or not, but, I love Mexican food.  LOVE.  Mexican food.  Nachos are my absolute favorite food ever, but, enchiladas come in as a close second.

I typically prefer chicken enchiladas, but these beef enchiladas caught my eye some time ago, mostly because of the enchilada sauce recipe.  Most enchilada sauce recipes I’ve seen use Ancho or Guajillo chilies, and this was the first I’d seen using Pasilla and Chipotle chilies.  I’ve been on a hunt to recreate my favorite Mexican restaurant’s enchilada sauce, and this combination sounded unique enough that I thought I’d give it a shot.

Well, I wasn’t disappointed!  I thought these enchiladas were pretty damn tasty!  I would make them again, for sure.  The only thing I would change is I would stir more enchilada sauce into the beef mixture prior to stuffing them.  I like the innards of an enchilada to be somewhat saucy.  Also, I forgot to add cheese to the inside, and I would definitely do that too.

I always struggle with corn tortillas, and in fact I was half expecting them to fall apart once I scooped them out of the dish to serve them, but they held together very well.  I heated them up according to package directions (not recipe directions) prior to rolling.  Maybe that was the trick.  😊

You can find the original recipe //here//.  I am actually so excited to have found this blog, because so many of the recipes look amazing!  I shall go troll now and pin like a fiend!

Beef Enchiladas with Chipotle-Pasilla Gravy
Serves 4-6

Ingredients
For the pasilla-chipotle chili gravy:
1 or 2 dried chipotle chiles (depending on how hot you want it), seeds and stems removed
4 dried pasilla chiles, seeds and stems removed
1/4 medium yellow onion, chopped
4 cloves garlic, chopped
1 teaspoon ground cumin
1/2 teaspoon oregano
3 cups beef broth
2 tablespoons lard or vegetable oil
2 tablespoons all-purpose flour

For the enchiladas:
1 pound ground beef
1/2 medium yellow onion, diced and divided
4 cloves garlic, minced
1 teaspoon ground cumin
Salt and black pepper to taste
1 tablespoon of lard or vegetable oil
12 corn tortillas
2 cups shredded cheddar cheese (8 ounces)

Directions
1. In a dry skillet heated on high, toast the pasilla and chipotle chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes. Once hydrated, discard the soaking water and rinse the chiles. Place in a blender.

2. In a large pot or Dutch oven, in heat up the vegetable oil and while occasionally stirring cook the onions until translucent, about 5 minutes. Add the garlic and cook for 30 more seconds. Place cooked onion and garlic into the blender, along with the cumin, oregano, and the broth. Blend until smooth.

3. In a pot, heat the 2 tablespoons of oil on low heat, whisking in the flour until well incorporated. Pour in the sauce and simmer for 15 minutes, stirring occasionally. Add salt and black pepper to taste and adjust other seasonings as needed.

4. Meanwhile, in a skillet on medium heat (I use the same one that I used for the onions and garlic) add the ground beef, half of the diced onions and garlic. While stirring occasionally, cook the meat until browned, about 10 minutes. (If you like, you can drain the extra fat once the meet is browned.) Stir in the cumin and cook for 2 more minutes. Taste and add salt and black pepper to taste and adjust seasonings. Stir into the meat 1/4 cup of the chili gravy.

5. To make the enchiladas, first preheat the oven to 350 degrees and grease a large baking dish. Heat tortillas according to package directions, and keep warm in a towel as needed. Lay each tortilla on a plate or clean cooking surface and add about 2 tablespoons of beef and some of the cheese. Roll the tortilla and place in greased baking dish. Repeat with remaining tortillas. Pour sauce over enchiladas and top with remaining grated cheese and diced onions. Bake for 15 minutes or until cheese is lightly browned and bubbling.

Please share!