It’s my birthday next week so I’m putting on a Tex-Mex themed BBQ but can any of my Tumblr buddies give me ideas for simple recipes other than chillie (I’m looking at you robotheart, as a Texan)?
I’m not sure how old this is, but one of my favorite recipes is vegetarian enchiladas:
You need:
- 1 large can of tomatilla sauce
- 1 20-pack of large tortillas
- 1 pack of cream cheese
- 1 can of Mexicorn (or some variation thereof)
- 2 bell peppers
- A couple of small green chilies
- 1 onion
- 2 cups of grated cheese (cheddar, pepperjack, monterrey jack…whatever you like.)
- cumin
- chili powder
- salt
- pepper
- any other vegetables you want to add to the mix
You will:
- Finely chop bell peppers, chilies and onions and sautee (I prefer to do so in vegetable stock, but you can use chicken or beef stock as well, or vegetable oil)
- Once peppers, chilies and onions are soft, add corn.
- Then stir in the cream cheese a little at a time. Stir until it melts.
- Season to taste. (Note: I prefer a lot of cumin and chili powder. Add a little at a time and see what you like.)
- Turn the burner down to low and start working on the enchiladas.
- You will need a long, oven-safe dish that is deep enough to put two layers of enchiladas.
- Pour a small amount of the can of tomatilla sauce on the bottom of the pan.
- Fold 10 tortillas in half, then sit them fold-side down in the pan.
- Put 2 spoonfuls of your cream cheese/veggie concoction in each of the tortillas, folding the outsides inward to make a roll as you go.
- Pour a little more of the tomatilla sauce over them.
- Sprinkle about a cup of cheese.
- Then repeat steps 7-11 with the remaining tortillas, placing these on top of the other enchiladas.
- When done, cook at 375 for 45 minutes.
I prefer to serve with white rice, with lime squeezed over and sauteed vegetables mixed in. :)
