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!