Veg­gie-packed En­chi­ladas

Amaz­ing hol­i­day recipes? Check! But what are you go­ing to serve your fam­ily on a ran­dom Tues­day in De­cem­ber? Say hello to these su­per-easy en­chi­ladas made with a quick blender sauce and barely-any-prep fill­ings.

EatingWell - - NOSH | THE FORMULA -

Blend. It takes just a few min­utes to make a homemade en­chi­lada sauce in your blender. Pick red or green (or both!). You can even make the sauce ahead (re­frig­er­ate for up to 3 days or freeze for up to 3 months). Feel­ing par­tic­u­larly rushed? Use 3 cups canned en­chi­lada sauce.

RED

1 28-oz. can crushed toma­toes 1 cup chopped onion

2 small cloves gar­lic

1 dried chipo­tle or an­cho chile pep­per, stemmed

11/2 Tbsp. chili pow­der

11/2 Tbsp. dried oregano, prefer­ably Mex­i­can

11/2 tsp. ground cumin

1/2 tsp. salt

GREEN

2 11-oz. cans whole tomatil­los, drained

1 cup chopped onion

3/4 cup packed fresh cilantro 2 small cloves gar­lic

1 ser­rano or jalapeño chile, chopped and seeded, if de­sired

2 Tbsp. lime juice

11/2 tsp. ground cumin

Gather. You’ll need 16 corn tor­tillas and 1 cup diced white onion plus Veg­gies and Cheese.

VEG­GIES (4 cups to­tal)

n Diced frozen (or cooked) but­ter­nut squash or pota­toes n Chopped frozen (or cooked) col­lards or kale

n Frozen (or cooked) cau­li­flower flo­rets or corn

n Diced zuc­chini

n Frozen (or cooked) sliced pep­pers

n Low-sodium canned beans (rinsed) n Pre­pared jack­fruit or diced baked tofu

CHEESE (2 cups)

n Shred­ded Ched­dar, Colby-jack, Jack, Mex­i­can blend

n Crum­bled feta or cotija

Layer. Yes, en­chi­ladas are usu­ally rolled. But you can save about 15 min­utes by lay­er­ing them.

Spread 1/2 cup of the en­chi­lada sauce in a 9-by-13-inch bak­ing dish. Layer 4 tor­tillas over the sauce. Top with 1/4 of the veg­gies,

1/2 cup cheese, 1/4 cup onion and

1/2 cup sauce. Re­peat lay­ers twice. Top with the re­main­ing 4 tor­tillas, 1 cup veg­gies, 1/4 cup onion and the re­main­ing sauce. (Re­serve the re­main­ing 1/2 cup cheese for Step 4.)

Bake. Pre­heat oven to 425°F. Coat a large piece of foil with cooking spray and cover the bak­ing dish tightly. Bake the en­chi­ladas for 10 min­utes. Re­move the foil and sprin­kle on the re­served cheese. Con­tinue bak­ing un­til the cheese is melted and the edges are start­ing to brown, 15 to 20 min­utes more. Serve with de­sired Top­pings (right).

Top. Put out a va­ri­ety of Top­pings (op­tional) so ev­ery­one can cus­tom­ize their plates.

Sliced radishes

Sliced fresh chiles Pick­led jalapeños Sour cream

Diced onion

Crushed red pep­per Hot sauce

Salsa or pico de gallo Diced av­o­cado

Red + Zuc­chini + Corn + Colby-jack Green + But­ter­nut Squash + Cau­li­flower + Jack Red + Jack­fruit + Pep­pers + Ched­dar

Green + Beans + Kale + Feta Green + Pota­toes + Mex­i­can Cheese Blend

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