Oh blog! I haven’t written in three weeks and I have missed blogging! I started my new job on January 21, and I have been crazy busy, but I appoligize for leaving you hanging!
Yesterday I made the most amazing enchiladas, and I just had to share this new recipe with you!
Super Veggie Enchiladas
Note: this recipe makes a HUGE double batch. I like to freeze half of the filling, and half of the sauce for another time.
16 oz bag frozen spinach
16 oz bag frozen artichoke hearts (or can)
10 oz bag of frozen corn
3 bell peppers (different colors)
5 cloves garlic minced
2 small cans diced green chilies
Green onions (chopped)
1 can diced olives
15 tortillas (I used corn)
2 cups shreaded cheese
2 packages cream cheese
16 oz sour cream
24 oz chilie verde sauce
That is A LOT of stuff. I know. But once you eat these, you will fall in love. They are amazing.
First, preheat the oven to 350. Then, put the frozen spinach in a collander in a bowl and heat it in the microwave for a few minutes.
Next, use a large spoon to smoosh the spinach (squishing out excess water through the collander). Try to remove as much of the water as possible.
Now we add most of the ingredients in a large bowl. Add everything except ONE can of chilies, half the cheese, the sour cream, the chilie verde sauce and the tortillas (duh).
Mix everything together and spice it according to what you like. We like to add a dash of the following: salt, pepper, cayenne, paprika, and chipotle chilie pepper.
Heat the tortillas in the microwave for 30 seconds to soften them. Scoop a generous spoonful on to each tortilla and roll it up! Place them seam side down on a greased 13×9 casserole dish. (Half of the filling will be saved in a freezer bag for another time.)
Don’t they look lovely? (you may notice there are 17 here, but who’s counting?)
Put the enchiladas in the oven for 30 minutes.
Now we make the sauce! In a pot, stir together the last can of chilies, the sour cream, and the chilie verde sauce. I also added the same spices that I added to the filling. Simmer the sauce for 5-10 minutes, until it is bubbly and awesome, then keep on low until the casserole is done.
When the 30 minutes is up, cover enchiladas with the rest of the cheese and return to oven just until the cheese melts.
Pour half of the sauce over the enchiladas (yum!) And put the rest in a freezer container for later.
Top with green onions and you’re done!
I hope you enjoy this recipe as much as I have. Please share your thoughts! This is still in the works.
Until next time!