Life Out Here

Just a small way to keep my friends and family, who are strewn about the country, in The Know about my life in Seattle.

Tuesday, August 22, 2006

Chef Raechelle

I made enchiladas tonight for dinner.
Difficult? you say.
No. Not at all.

Who's up for a recipe? A first for this blog....

Enchiladas de, uh, Me
Serves 2 (or 4 if everyone eats just one)

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 white onion, sliced
4 medium mushrooms, sliced (optional, I like mushrooms)
4 taco size tortillas (whole wheat or flour)
1 small bunch of cilantro, chopped
1 cup (or so) of shredded cheese (pepper jack or cheddar)
Olive oil (use when needed)
1 can of Old El Paso Enchilada Sauce (or any other brand...I just haven't tried any others)

Sautee the onion in the olive oil for a few minutes, then add the rest of the veggies. Keep on medium heat, covered, and occasionally stirring, until all is tender.

Meanwhile, pre-heat the over to 400 degrees. Once the veggies are tender, turn off the burner and heat the tortillas, separated by a papertowel (so they don't stick to each other), in the microwave for 30 seconds (this makes them soft and they roll easier when they're soft).

Pour a little bit of the enchilada sauce in an 9 X 9 dish (or a bigger dish, if you're making more than 4) just enough to coat the bottom.

In a handy, assembly line, fill the tortilla with some of the veggies (this works best if you put the tortilla down on a plate or something. With the veggies, they'll be too hot to hold, as I learned tonight), sprinkle some cilantro on the veggies, then roll the tortilla so that the opening is on the bottom. Place the enchilada in the dish, up against the side, so you have room to fit the remaining 3 in there. Repeat the assembly line with the remaining 3 tortillas. You may have veggies left over (I always do) so you can nibble on those while waiting for the enchiladas to bake.

Once all of the enchiladas are in the dish, pour the rest of the sauce over them coating them. Sprinkle the cheese and remaining cilantro over the top. Bake in the over for about 10 or 15 minutes, until the cheese is melted and you think the sauce is hot. Take the dish out of the oven, and let it settle for 5 minutes or so. The sauce needs to thicken so everything doesn't slide off when you pick up the enchiladas to put them on the plate.

Serving tip: using 2 spatulas, one on each side of 2 enchiladas, works well to get the enchiladas out of the pan. Serve with refried or black beans.

I say wala. Enjoy!


Anonymous Anonymous said...

Ms. Martha???

9:34 AM  
Anonymous Anonymous said...

I must say Enchiladas sound much better than Gingered Greens with Broiled Tofu and Coconut Basmati rice with Raisins. Do you have any idea what Bucky would say if I told him I was fixing that for dinner? First of all, he'd die because I don't usually cook dinner. Then he'd die because he'd never eat anything that has tofu in it. ;>)

4:24 AM  

Post a Comment

Subscribe to Post Comments [Atom]

<< Home