Roasted Veggie Enchilada Casserol (1 Star)

Holy enchiladas, Batman! This was one of the best dishes I have ever made, as pronounced by me while Brandon and I devoured. The roasted vegetables were savory and earthy, and with the cheese, tortillas, salsa, and meat (not in the recipe but I chose to add) was an amazing combination. I did not expect it to taste as good as it did. I also did not expect any of our boys to manage to take any more than the required taste, but my third-born devoured several helpings and kept exclaiming, "Mom! Please make this again!" I will.



I hope my photo doesn't detract from my written praise. I took it after it had been in the fridge for two days (it was still heavenly to the taste buds, though) and the tortillas had disintegrated a bit and everything had kind of mashed together. If you want to see gorgeous photos of this dish, go to Perry's Plate from whom I got the recipe.

Click here for the recipe.

Chicken Enchiladas with Pumpkin Sauce (0 Star)

This is another recipe from Cheeky Kitchen. Unfortunately, not one of the younger crowd approved, but I thought they were great. The only change that I made was to use milk instead of cream. While cream is far, far superior in flavor and texture, it is also far, far superior in caloric content, and we are counting calories around here, ya know? (Sniff, sniff.)



I did use Queso Fresco in this (a first for me) because Cheeky Kitchen highly recommended it, but I think I would actually prefer Monterrey Jack. The Queso Fresco was mild, but it didn't thrill me and it was pricier. So for next time...Monterrey Jack it will be.



Click here to view recipe.

Enchiladas (3 Star), Refried Beans, and Cilantro Lime Slaw

This dinner was to die for. Everything was so good, but especially in this combination. The boys only liked the enchiladas, so that is what the rating refers to. (Crazy punks! How could they not like the refried beans? They were awesome!) All the recipes are courtesy of Prudence Pennywise, original recipes found at the following links: enchiladas, refried beans, and slaw.

I did change up the enchiladas to make them lower fat and more nutritionally packed, so here is the recipe:

Beef and Veggie Enchiladas

For Enchiladas:
2-4 tablespoons vegetable oil
15 corn tortillas
1/2 cup shredded cheese, for top (I used a mozzarella, provolone, cheddar blend from Costco)
1 tablespoon chopped cilantro, or sliced green onions, for garnish

For Sauce:
3 tablespoons vegetable oil
3 tablespoon flour
5-6 tablespoons chili powder
3/4 teaspoon garlic powder
3/4 teaspoon dried cumin
1 1/2 teaspoon paprika
1 (14 ounce) can chicken broth
2 cups/cans tomato sauce (if you can find it, try El Pato spicy tomato sauce in the yellow can)

For Filling:
1 1/2 pounds extra lean ground beef
1 (7 ounce) can diced green chilies
1/3 cup finely minced onion or scallions
1 cup finely chopped broccoli
1 cup finely chopped carrot
1 tsp salt
1/2 tsp cumin
juice of 1 lime

Heat 2 tablespoons oil in medium saucepan over medium heat. Add corn tortillas, one at a time, and lightly fry just until softened, adding more oil as needed. Stack tortillas atop one another on a paper towel

When finished, in same skillet heat oil for sauce. Whisk in flour; cook for one minute. Add chili powder, garlic powder, cumin, and paprika. Stir for one minute. Whisk in chicken broth and tomato sauce. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.

While sauce simmers, put a large skillet on medium to medium-high heat. Fry the ground beef, onion, broccoli, and carrot together until the beef is cooked through. Add the green chilies, salt, cumin, and lime juice and stir until heated through and remove from heat to assemble enchiladas.

Preheat oven to 425 if you are baking the enchiladas now. Grease a 9 by 13 inch baking pan and an 8 inch square baking dish. Pour enough of the enchilada sauce into both pans to just cover the bottom. Dip the tortillas into the sauce in the skillet, on both sides. Add about 1/4 cup filling and roll up and arrange tortillas between the two pans. Pour remaining sauce over the top and sprinkle lightly with cheese. (Can be prepared up to this point. Cover tightly with foil and refrigerate for up to two days.) Place tortillas in 425 degree preheated oven. Bake for 10-15 minutes, or until just bubbly and cheese is melted. Sprinkle with cilantro and let cool for five minutes before serving. (If baking refrigerated enchiladas, increase baking time to 20-25 minutes. Keep covered with foil for first ten minutes of baking, to prevent drying.)


I am also including the refried bean recipe because I want to remember what seasonings I used this time, and I also made a larger batch. These beans were so good and so easy.

So Easy "Un" Refried Beans in the Crock Pot

3 cups dried pinto beans-no need to presoak
12 cups water
1 onion, diced

Put beans, onion, and water in the crock pot. Cover and cook on low overnight, or about 6-8 hours, or on high for 3-4 hours. (Every crock pot is different, so give yourself plenty of time.) When the beans are very soft, remove all of the liquid that you can with a small ladle or measuring cup. You don't need to strain the beans, just get out as much of the cooking water as possible. Mash the beans with a potato masher or immersion blender, getting them as creamy as you like, or leave them whole, if that floats your boat. Add seasonings and stir.

I (Becky) added:

4 tsp. chicken base
2-3 tsp. salt
2 dashes liquid smoke
3 dashes Tabasco
2 pinches chipotle powder
1/2 tsp. garlic powder

Prudy's other add-in ideas:

start with 1/4 teaspoon salt (or use granulated chicken bouillon)
1/2-3/4 cup flavorful liquid: taco sauce, red or green salsa, enchilada sauce, tomato sauce (my favorite is El Pato spicy tomato sauce), or even a 14 ounce can of undrained Mexican style petite diced tomatoes
Optional Add ins: sauteed garlic-onions-jalapenos, bacon grease, chopped cooked bacon, roasted red peppers, diced green chilies, shredded cheddar cheese, chopped cilantro


Well, I guess I'm going to put the slaw recipe in here, too, since it is hidden inside her post and I did make one change by adding tomatoes.

Cilantro Lime Slaw

1 10 ounce package coleslaw mix or 1 small head of green cabbage, shredded
1 bunch cilantro
2-3 tomatoes, diced
juice of 2 limes
2 tablespoons olive oil
salt and pepper to taste

Combine coleslaw mix, cilantro, tomato, lime juice, and olive oil in a medium bowl. Season to taste with salt and pepper.