Wednesday, December 4, 2019

Green Sauce Enchiladas with Vegetables

Give me some spicy, some  Mexican flavors and I am good.  I made this enchilada in green sauce and it was perfect for the weeknight dinner. You can add more quantity as per your requirement but this was enough for two persons.

You can make this with spinach, jalapenos combo or spinach, arugula, and serrano. I made it with spinach and jalapenos.

Luckily I get mangoes in this season so I just use it to top it my casserole. To go along with it, you can have sour cream, pickled jalapenos, guacamole,  salsa and you are set.

there is a difference between green sauce and salsa verde. The green sauce you have to cook it and salsa verde it's raw.


Ingredient for the sauce :

1 5 oz  baby spinach
1 seedless jalapeno
1/4 cup Cilantro leaves
salt, black pepper as per taste
2 cloves of garlic
1/2 cup vegetable stock

Mix it all in a blender and heat it up in a pan. cook it down so all the extra water is gone and keep it aside and let it come to room temperature.







Ingredients for Stuffing



1 small white onion diced
1 red capsicum diced
4 portabello mushroom
small yam
1 tbsp oil
as per taste taco seasoning
1 tbsp garlic powder
1 tbsp paprika powder
1 tbsp cayenne powder
salt as per taste

4 tortilla, guacamole, salsa, shredded cheese




Method:

In a pan, add oil, add vegetables and all powder spices and mix it and cook till it tender but not mushy.

Keep it aside and let it cool down.

To assemble : 

Take your casserole, spread some sauce on the bottom so the tortilla doesn't stick on the plate.

warm your tortilla, spread some vegetable filling in the middle, some cheese and fold it and put it fold side down.

Fill the rest tortilla and spread more sauce on top and cheese and bake it in a preheated oven of 350 F for 10 minutes or until the cheese is melty.

Take it out, before serving, top it with guacamole, salsa, pickled jalapenos, some cilantro and dig in.























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