Veggie Green Sauce Enchiladas

We love green sauce enchiladas at our house, and I finally found an acceptable substitute for the chicken in the regular recipe---quinoa!

Sorry there is no picture! We always forget to take one when we eat them.

Ingredients:

• 2/3 c. quinoa
• 1 1/3 c. water
• 1 14.5 oz can diced tomatoes with green chilies
• 1 onion, diced
• 1/2 c. (or more) sliced olives
• 1 10-14 oz can of green enchilada sauce (I can't remember the exact oz on the can)
• salt and pepper to taste
• flour tortillas, I prefer the smaller sized ones
  

Directions:

1. Cook the quinoa in the water. (Bring water and quinoa to boiling, then reduce heat to a simmer, cover, and let cook until all water is absorbed--about 10-15 minutes)
2. Meanwhile saute the onion over medium heat. Then add the tomatoes, olives, and 1/4 c. plus 1-2 Tb. of the green enchilada sauce. Add the cooked quinoa. Salt and pepper to taste.
   
3. Put 1/4 c. of the enchilada sauce in a 13x9 baking dish.
   
4. Fill a tortilla with a spoonful of filling (at this point, if you are a cheese fan you can add some shredded cheese), then roll up and place the seam down on the dish. Continue with each tortilla until all the filling is used up (or you have no more room in your dish).
   
5. Pour the remaining enchilada sauce on the enchiladas and use a brush to spread it until each tortilla is covered. (Cheese eaters: Sprinkle cheese on top.)
6. Cover with foil and bake at 350 degrees for about 20 minutes. If you are interested in things getting a bit crunchy on top, the at the end of the 20 minutes pull off the foil and broil for 1-2 minutes.

Notes about this recipe:

1. I can get 6-7 large tortilla enchiladas out of this recipe or between 9-11 small tortilla enchiladas.

Roasted Vegetable Stacked Enchiladas Part 2

Remember the previous post? Here are the adaptations I made to the recipe from Two Peas and Their Pod. In the picture above the left side is the no-cheese side and the right side is the cheesy side.

Ingredients:

• 1 tablespoon olive oil
• 1/2 sweet potato, chopped
• 1/2 onion, chopped
• 1 carrot, peeled and diced
• 1/2 red pepper, chopped, seeds removed
• 1/2 green pepper, chopped, seeds removed
• 1/2 yellow squash, chopped
  
• 1/2 zucchini, chopped
• 1/2 cup black beans, rinsed and drained (if from a can)
• 1/4 tsp. ground cumin
• 1/4 tsp. chipotle chili powder
• 2 cloves garlic, minced
• About 8-10 oz of red enchilada sauce
• About 8-10 corn tortillas
  
• About 1 1/4 c. chedder cheese (optional)
  

Directions:

1. Heat oil in large skillet, saute sweet potatoes and carrots until soft (about 7-10 minutes). Then add onions, peppers, yellow squash, zucchini and cook until getting blackened (kinda crispy).

2. Add the beans, cumin, chipotle chili powder, garlic, and salt & pepper to taste. Cook for about 2 more min.

3. Put about 1/4 c. enchilada sauce on bottom of an 8x8 square baking dish. Spread it around, then lay down corn tortillas to cover the bottom (about 2 or 3...I broke one in half for each of my layers). Then add about 1/2 of the veggie mixture from the pan. Add a layer of cheese. Then add another layer of tortillas, enchilada sauce, remaining veggie mixture, more cheese. End with a layer of tortiallas and more sauce on top. You can sprinkle cheese on the very top if you like.

4. Cover dish with foil and put in the oven at 350 degrees for about 20 minutes. Take the foil off and cook an additional 5 minutes, or until cheese on top is totally melted.

Roasted Vegetable Stacked Enchiladas

This recipe was submitted by Katie M. She found it over at Two Peas and Their Pod. Her husband told her that this is his favorite veggie dish that she has made so far.

Funny story--Katie sent this recipe to me and as I was reading over it I realized I had found the EXACT same recipe and had tried it out a few weeks ago. I will post my version of this recipe next, cause I made a few different changes than Katie. Further funny, my husband also LOVED this dish.

Ingredients:

• 1 large red pepper, chopped, seeds removed
• 1 medium zucchini, chopped
• 1 medium yellow squash, chopped
• 1 large onion, chopped
• 1 tablespoon olive oil
• Salt and pepper
• 1 can black beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 garlic cloves, minced
• 1 jalapeño, minced
• 1/2 cup chopped fresh cilantro
• Salt and pepper, to taste
• 2 cups red enchilada sauce
• 9-10 small corn tortillas
• 2 cups shredded Monterey Jack cheese

Directions:

1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.

2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.

3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.

4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

Notes about this recipe:
1. I didn't have a jalapeno and they were still great. Though I don't like things really hot.
2. I expected to want some sour cream on top to add some contrast but was pleasantly surprised that these stand alone quite well.
3. I think these would be easy to try again without having to stick to the vegetables used here. For example, I think in the winter you could used some butternut squash and less summer squash and it would still be good.

Sweet Potato Enchiladas

This recipe was shared with me by my sister-in-law, Crystal, and I tried it out using some of her adaptations and some of my own adaptations. The original recipe comes from Mindika Moments.

Ingredients:

• 2 large sweet potatoes
• 4 oz cream cheese
• 4 or 5 green onions, chopped
• 2 tsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. oregano
• 1 tsp. salt
• 1 tsp. pepper
• About 14-15 oz of cooked black beans
• About 12-15 corn tortillas
• 1 19oz can red enchilada sauce
• Shredded cheese (any kind you prefer, and as much as you prefer)
• Optional toppings--sour cream, cilantro

Directions:

1. Bring a large pot of water to boil. Peel and cut sweet potatoes into big chunks. Cook until tender (around 15-30 min.).
2. Meanwhile, chop green onions. Combine all the spices in small bowl. In a separate, larger bowl place the 4 oz. of cream cheese.
   
3. When sweet potatoes are done, drain and add to the cream cheese. Mash together.
4. Add the green onions, spices, and black beans to sweet potato mixture.
   
5. Preheat the oven to 350 degrees. Grease your 13x9 baking dish.
   
6. Put a scoop of filling into a corn tortilla, along with about 1 Tb of red enchilada sauce and a sprinkle of cheese. Close and place seam down in the baking dish. Repeat with each tortilla until there is no more room in your dish for more enchiladas.
7. Pour remaining red enchilada sauce over all the enchiladas, and then sprinkle with cheese.
8. Bake for about 45 min (or until the enchiladas are bubbling and the cheese is beginning to brown).
   

Notes about this recipe:

1. I made half of mine without cheese and it was still yummy!
2. I had extra filling, so depending on how much filling you put in each enchilada you may want to grease another baking dish to cook the extras.
3. In the future I may try adding corn to the filling as well, just to see what it would taste like.