We had a wonderful weekend, but you'll have to wait until tomorrow to hear about it, because I just can't wait to tell you about the enchiladas!
(They were so good we forgot to take pictures until we were halfway done with dinner!)
We only have half a week left of vegetarian month, so I decided I'd try one more new recipe before the end, and I'm sure glad I did! I found the recipe here, but I changed enough things that I'll repost the recipe with exactly what I did. We loved it so much, I'm definitely going to keep making this one!
For the filling:
1 red onion, chopped
3 cloves of garlic, minced
1 big red bell pepper, diced small
1 small serrano pepper, diced very small
1 big cup of frozen corn
2 tablespoons of white wine vinegar
1 big bunch of spinach
the juice of 1 lime
1/2 teaspoon of cumin
as much chopped cilantro as you want
directions: Saute the red onion until it is turing brown, about 5 minutes. Add garlic, red pepper, and serrano pepper and cook until those are turning brown. Add the corn, and deglaze the pan with the vinegar. Wilt in the spinach, and stir in the lime juice, cumin and cilantro. Done with the filling!
To assemble you'll need:
-7-8 flour tortillas
-1 big can of red enchilada sauce (I used La Victorias, per the request of the recipe creator. I was nervous about using canned sauce, but don't worry, it was good.)
-about 8 oz of monterrey jack cheese
directions: dip the tortilla in the sauce so it is saucy on both sides. Fill with the filling and some cheese and roll it up. Put it seam side down in your 9x13 pan. Repeat 7-8 times. Pour a little more sauce over the top and sprinkle with remaining cheese. Cook uncovered for about 25 minutes at 400 degrees! YUM!
(We served ours with plain yogurt, which we've been using in place of sour cream lately, just because we have a bunch of it. It is a worthy substitute. I like it MORE than sour cream!)
p.s. Here is a random fact about Glenn: He uses the words "lasagna" and "enchiladas" interchangeably. He can't remember which is which!