Sear, Simmer & Stir

Life, style & food in the District

Enchiladas, Dos Maneras!

These days, everything is custom made his and hers – His and hers sinks, his and hers laundry baskets, his and hers slippers… You get the picture. And as of tonight, we have his and hers enchiladas! That’s right – Even homemade Mexican food is gender specific and tailored for couples (gag).

Chicken for him, tofu for her – and lots of cheese, jalapeno, cilantro and green tomatillo sauce for the both of them! Serve up both plates with a side of lime, fat-free Greek yogurt, a plate of grilled veggies y un vaso de margarita muy grande, and you have yourself a delicious fiesta!

Fresh ingredients, fresh taste

This feast took a little longer than I usually spend on a Wednesday night dinner, but the extra trip to Whole Foods and the added prep and clean-up time was soooo worth it!

Hope you enjoy as much as “we” did! (Yes, I just “we’d” you!) Namaste – And adios, mis amigos!

Ingredients for Grilled Veggies:

  • A grill (I used a simple Cuisinart griddle thing – So urban, I know)
  • Some olive oil so the veggies don’t stick
  • 1 red pepper
  • 1 green pepper
  • 1 medium onion
  • ½ large tomato
  • Sea salt

Veggies on the "grill"

Directions for Grilled Veggies:

  • Heat the grill and put a little bit of olive oil on the grill, or spray the grill top with olive oil
  • Throw the veggies on there!
  • Grill them
  • Sprinkle with seat salt
  • Set aside

My urban grill

Ingredients for the Enchiladas:

  • 2 packages of flour tortillas
  • 1 package of shredded cheddar cheese
  • 1 package of shredded Colby jack cheese
  • The filling (we did ½ of the enchiladas chicken – for my meat-eating husband – and ½ tofu for my vegetarian self – You could also use black beans)
  • The sauce (you can make an easy green tomatillo sauce, like this one I made from Epicurious, or you can buy a good quality sauce from your local store)
  • 1 tomato
  • 2 jalapenos
  • Chopped cilantro
  • Chopped green onions
  • Lime wedges
  • Fat-free Greek yogurt or sour cream (to top)

His & Hers

Directions for the Enchiladas:

  • Grease a baking pan with olive oil
  • Microwave the tortillas for about 15 seconds (until warm and pliable)
  • Working with one tortilla at a time, fill the tortilla with your filling of choice and a generous sprinkle of shredded cheddar cheese. Roll the sides of the tortilla together and put in the baking pan, seam-side down. Continue to fill tortillas until you run out of filling or pan space
  • Top the pan of folded tortillas with the enchilada sauce (spoon on top, covering all of the tortilla surface) and some chopped tomatoes
  • Sprinkle the remaining surface with a generous helping of Colby jack cheese and thin slices of fresh jalapeno
  • Bake the enchiladas in a 400 degree oven for about 20 minutes or until cheese is starting to brown and is bubbling

Two dishes of enchiladas - pre-bake!

Cheesy, gooey enchiladas

Directions for Serving the Enchiladas:

  • Top the enchiladas with some freshly chopped cilantro, some finely chopped green onion, a lime wedge and a dollop of fat-free Greek yogurt. Serve alongside the grilled veggies… And dig in!

The fixins'

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This entry was posted on April 4, 2012 by in Main Dish, Vegetarian.

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