Stacked Roasted Vegetable Enchiladas. 1K+ This is such a great dish. It’s customizable. It’s fairly healthy. (Hello, check out all of the veg!) And it’s pretty. I love pretty food. Any meal that starts out with a giant pan of roasted vegetables is a winner to me. I love ooey-gooey, cheesy enchiladas, but I thought this fresher, lighter version was great as well. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken of your family is particularly carnivorous, or even use flour tortillas if you don’t have (or like) corn.
By Andrea Chesman. (No, I’m not getting sponsored to rave about her book. Meatless Monday Enchilada Stacks. If you’re like me (and I like to think that you are), you love enchiladas, but just don’t have the time or inclination to make them as often as you’d love to be eating them. Not to worry, I think I’ve got you covered. This is the 3rd installment of our Meatless Monday series, and without a doubt, it’s just genius.
All the flavors you love in an enchilada, but no hassle, and we’re throwing in an egg just to keep it interesting. Right now you probably have everything you need to make these. I made some homemade corn tortillas, and man were they ever good with this. So, happy Meatless Monday everyone! Enchilada Stacks Printable Recipe Recipe adapted from Bobby Flay 3 corn tortillas per personRed or green enchilada sauce Jack and/or cheddar cheese, gratedwhite onion, chopped1 or 2 fresh eggs per person Preheat oven to 375 degrees. For 2 people, place 6 tortillas on a sheet pan, spritz with a little oil and heat for 2-3 minutes or until nice and soft.
Easy Dinner Recipe: Slow-Cooker Black Bean Enchiladas. Slow Cooker Enchiladas Serves 4-6 1/2 yellow onion, diced small1/2 bell pepper, diced small (any color)1 16-ounce can black beans, drained and rinsed1 cup frozen corn2 teaspoons chili powder1 teaspoon cumin1 teaspoon salt1 1/2 cups cheese, shredded and divided - we like monterey jack2 16-ounce jars of your favorite salsa12 6"-8" tortillas, flour or cornOptional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese.
Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly. Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Continue with the remaining filling and tortillas to create a second layer. Serve the enchiladas with the remaining salsa. Additional Notes: Bubble Up Enchiladas – Weight Watcher Recipes (Part 2) | Recipe Diaries. I think it’s ok to re-visit your favorite recipes. I’ve had this recipe on my blog once before.
I made this using my favorite Enchilada sauce ever. Sure…. I could go and make my own (which I’d like to try someday), but this is so much easier. It’s a very spicy Enchilada sauce and I get at least 2 jars of it, whenever I go to Minneapolis to visit my brother. Sometimes, he’ll even bring me home a whole list of Trader Joe’s stuff that I send to him. Doesn’t he sound like the nicest brother ever? You can do a lot with this kind of recipe. I think this photo is a lot better than what my food photography used to be. Note: Pictures of recipe instructions updated as of 5/2/2012. Start off with browning some ground turkey or beef, whichever you prefer. Open a can of biscuits and cut the biscuits into 4ths, like the picture shows above.
Add in your favorite jar/can of enchilada sauce. Layer your biscuits on the bottom of the dish and spread the biscuits out. Points Plus: 10 Serves 6. Squash Enchiladas Worth Eating. The absolute nadir of last year’s ill-conceived Five Days of Squash was my squash enchiladas. Coated in too little sauce and packed with tough greens (and their even tougher stems) that had no possibility of getting tender, the resulting squash enchiladas were bad enough to turn me off to the concept for at least a year.
The problem with that first attempt was that I was more focused on cleaning out the crisper drawer than on what might actually taste good. Determined not to make that mistake again, for this year’s version I left out the hearty winter greens and instead added black beans, onions, cumin, cayenne pepper, and good Mexican melting cheese. The only concession I made to refrigerator-emptying was using leftover salsa verde from last week’s tongue tacos (warning: pictures of tongue) as the sauce. If you are looking for a way to use some late-season winter squash you could do much worse than these enchiladas — I might even consider buying a squash just to make them.