I was recently in the mood for something fiesta like in flavor. I was thinking how about enchiladas I have not made them since I first got married - look out 10 years - and back then what did I know about cooking...not too much but I do remember making enchiladas and my husband loved them. Ok off to the store for the "enchilada sauce". Of course it is not just the "enchilada sauce" it is this, that and the other 10 things for a total of $53.50 later...no biggie.
So I say how about roasted veggie enchiladas. Slicing and slicing I go. Colored bell Peppers, poblano peppers, onions, squash. Beautiful colors tossed with olive oil to glisten in the oven.
Ok...wait 30 minutes for veggie perfection and they are perfect!
Lets assemble the enchiladas. I look at the can on the counter and I read the ingredients AGAIN...I cannot stress enough the AGAIN part because in the store I completely, totally and utterly missed the modified corn protein part as well as the monsodium gludimate part...WHAT...I missed that. Now i am in fiesta feisty MSG no way Jose not in my kitchen mood I think there is no possible way I am pouring chemicals onto my roasty toasty beautiful veggies. I walk the can over to the donation bag and make a deposit. Onto plan B. Fresh cilantro from the fridge into the blender with a little half/half and whir it up. Well not only does it compliment the colores of the veggies but it is so vibrant and OH SO delish.
Now we can assemble and return to happy fiesta mood. So my apologies go to my husband...sorry for the processed MSG I gave you ten years ago but this dish came out so good you will marry me all over again and totally forget those "other" enchiladas!
1 Red Bell Pepper (sliced long ways)
1 Yellow Pepper (sliced long ways)
3 Small Poblano Peppers (sliced longways)
2 Onions (sliced)
1 Green Zucchini (sliced long ways)
1 Yellow Zucchini (sliced long ways)
Salt/Pepper
Olive oil
1 handful cilantro
2 Tablespoons of Half/Half
6 Flour Tortillas
1 Cup Shredded Cheddar Jack Cheese
Pam Spray
Preheat oven to 350 degrees
On a baking sheet lay veggies in a single layer
Season veggies with salt/pepper and toss with olive oil
Roast for 30 minutes
Remove from oven and allow to cool for 10 minutes
In the meantime blend half/half and cilantro set aside
Assemble enchiladas
Spray a baking dish with Pam spray
Lay out 6 tortillas
Place a little bit of cheese inside each tortilla
Add veggies to each tortilla
Fold and place seam side down onto baking dish
Top with reserved cilantro sauce
Top with remaining cheese
Bake for 20 minutes till cheese is melted
So I say how about roasted veggie enchiladas. Slicing and slicing I go. Colored bell Peppers, poblano peppers, onions, squash. Beautiful colors tossed with olive oil to glisten in the oven.
Ok...wait 30 minutes for veggie perfection and they are perfect!
Lets assemble the enchiladas. I look at the can on the counter and I read the ingredients AGAIN...I cannot stress enough the AGAIN part because in the store I completely, totally and utterly missed the modified corn protein part as well as the monsodium gludimate part...WHAT...I missed that. Now i am in fiesta feisty MSG no way Jose not in my kitchen mood I think there is no possible way I am pouring chemicals onto my roasty toasty beautiful veggies. I walk the can over to the donation bag and make a deposit. Onto plan B. Fresh cilantro from the fridge into the blender with a little half/half and whir it up. Well not only does it compliment the colores of the veggies but it is so vibrant and OH SO delish.
Now we can assemble and return to happy fiesta mood. So my apologies go to my husband...sorry for the processed MSG I gave you ten years ago but this dish came out so good you will marry me all over again and totally forget those "other" enchiladas!
1 Red Bell Pepper (sliced long ways)
1 Yellow Pepper (sliced long ways)
3 Small Poblano Peppers (sliced longways)
2 Onions (sliced)
1 Green Zucchini (sliced long ways)
1 Yellow Zucchini (sliced long ways)
Salt/Pepper
Olive oil
1 handful cilantro
2 Tablespoons of Half/Half
6 Flour Tortillas
1 Cup Shredded Cheddar Jack Cheese
Pam Spray
Preheat oven to 350 degrees
On a baking sheet lay veggies in a single layer
Season veggies with salt/pepper and toss with olive oil
Roast for 30 minutes
Remove from oven and allow to cool for 10 minutes
In the meantime blend half/half and cilantro set aside
Assemble enchiladas
Spray a baking dish with Pam spray
Lay out 6 tortillas
Place a little bit of cheese inside each tortilla
Add veggies to each tortilla
Fold and place seam side down onto baking dish
Top with reserved cilantro sauce
Top with remaining cheese
Bake for 20 minutes till cheese is melted
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