Wednesday, September 3, 2008

iEnchiladas Deliciosas!

So, as some of you know, I am really trying to live a more organized life [code language for anal retentive, OCD, etc.]. In the process of organizing, I stumbled upon the concept of "prepare ahead meals." So, I decided to print out a calendar and actually sit down and plan out a meal for each day of the month [this goes back to that whole OCD concept above]. Lo and behold, about 45 minutes, the Publix ad, and two cookbooks later, I had chosen dinner for every night in September. This has completely eliminated the "what's for dinner" quandry that Marc and I go through each and every night. Not to mention the ease of grocery shopping, as well.

So, with my two weeks worth of groceries in hand [well, not literally...], I attempted to prepare a few meals and freeze them. As we go through the meals, I will post them here if the recipes were keepers. Last night we enjoyed these amazing Vegetable Enchiladas! Good thing I froze two batches of those! Here is the recipe:

Vegetable Enchiladas (a recipe copied directly from Everyday Food and Martha Stewart)

To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.

To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.

Serves 8
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated [I substituted one white onion, chopped]
16 corn tortillas (6-inch)


1) Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

2) Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.

3) Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.

4) Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

These are absolutely delicious and freeze so easily!!! Marc even reheated them for lunch today! Definitely one of the best Enchilada recipes I've tried. Enjoy!!