Grilled Veggie Enchiladas
I consider any day that Darryl eats mushrooms a triumph. That's not to say that he won't eat them on pizza or mixed into casseroles, but he would probably happily live the rest of his days without feeling the need to pop a stuffed mushroom cap into his mouth. Essentially, he doesn't want them as a primary source of protein for dinner. Or, y'know, any meal. Since we are dipping our toe in vegetarian waters up to twice a week (for health and money-saving reasons), it's been hard to find things that are hearty enough for us both and also appealing to my meat-and-potatoes man. This recipe, modified from the Pioneer Woman site, fit the bill.
Credit: Ree Drummonds
1 zucchini, chopped
2 yellow crookneck squash, chopped
1 large yellow onion, chopped
8 ounces button mushrooms, sliced
Salt and pepper
Olive oil
28 oz can enchilada sauce
Corn tortillas
Vegetable oil, for frying
3 cups grated Monterey Jack cheese
For serving:
4 green onions, sliced
4-6 Roma tomatoes, diced
Sour cream
Cilantro, chopped
Crumbled Queso Fresco or Cotija cheese
Using a pastry or basting brush, lightly oil a grill pan. Sprinkle the vegetables liberally with salt and pepper, mix together and place on the grill pan. Cook over low to moderate flame until vegetables become softened but still have some a bit of firmness to them too. You aren't really going for a char, so it's important to watch them closely and adjust as need be.
Once the veggies are complete, set them aside. Pour a small part of your enchilada sauce into a bowl. Now heat vegetable oil in a skillet over medium heat. Using tongs, fry your tortillas one or two at a time. This won't take long--maybe 10 or 15 seconds. You don't want them to crisp up as they need to remain pliable. Remove them from the oil and place them briefly on a paper towel-lined plate to drain.
Preheat the oven to 375 degrees F. Using tongs again, dunk tortillas one by one in the sauce. Lay each on a plate and spoon one or two tablespoons of the vegetable mix in a line down the middle. (I find this is easiest if I limit myself to doing two at a time with additional ones frying, more or less assembly line style). Remember, there is little margin for error between a tortilla you can roll and one that becomes brittle and puffy.
Now, place your filled tortillas seam side down in 9 x 13 baking dish. Repeat until all tortillas are complete. You may have a little leftover filling. If so, simply scoop that into the pan. Top the tortillas with the remaining enchilada sauce and cheese. Bake for 20 minutes until the cheese is melted and bubbly. Serve immediately with green onions, diced tomatoes, sour cream, cilantro, and crumbled cheese, if desired.
Credit: Ree Drummonds
1 zucchini, chopped
2 yellow crookneck squash, chopped
1 large yellow onion, chopped
8 ounces button mushrooms, sliced
Salt and pepper
Olive oil
28 oz can enchilada sauce
Corn tortillas
Vegetable oil, for frying
3 cups grated Monterey Jack cheese
For serving:
4 green onions, sliced
4-6 Roma tomatoes, diced
Sour cream
Cilantro, chopped
Crumbled Queso Fresco or Cotija cheese
Using a pastry or basting brush, lightly oil a grill pan. Sprinkle the vegetables liberally with salt and pepper, mix together and place on the grill pan. Cook over low to moderate flame until vegetables become softened but still have some a bit of firmness to them too. You aren't really going for a char, so it's important to watch them closely and adjust as need be.
Once the veggies are complete, set them aside. Pour a small part of your enchilada sauce into a bowl. Now heat vegetable oil in a skillet over medium heat. Using tongs, fry your tortillas one or two at a time. This won't take long--maybe 10 or 15 seconds. You don't want them to crisp up as they need to remain pliable. Remove them from the oil and place them briefly on a paper towel-lined plate to drain.
Preheat the oven to 375 degrees F. Using tongs again, dunk tortillas one by one in the sauce. Lay each on a plate and spoon one or two tablespoons of the vegetable mix in a line down the middle. (I find this is easiest if I limit myself to doing two at a time with additional ones frying, more or less assembly line style). Remember, there is little margin for error between a tortilla you can roll and one that becomes brittle and puffy.
Now, place your filled tortillas seam side down in 9 x 13 baking dish. Repeat until all tortillas are complete. You may have a little leftover filling. If so, simply scoop that into the pan. Top the tortillas with the remaining enchilada sauce and cheese. Bake for 20 minutes until the cheese is melted and bubbly. Serve immediately with green onions, diced tomatoes, sour cream, cilantro, and crumbled cheese, if desired.