Wednesday, March 30, 2011

I Might Make Good Enchiladas, Seriously It's a Recipe-ish People

I started a post on going to the courthouse with all three of my kids on Monday to pay my ticket.  (Thanks again Officer Cuteness. Your kindness to me lives on today.)  But honestly it was really boring and that seemed sort of mean to post.  So, here's a photo from our time there. 

FYI, if you need to get your kids to behave, I suggest telling them, "Mommy will be taken to jail if we don't get there and take care of this without you whining."

Also bring snacks.  Always bring snacks. 

The threat of jail though totally worked like a charm and the experience was honestly painless.  It should have been horrible.  I was so happy we stopped for donuts on the way home.

Anyway, since I was fresh out of things to write about I decided I would share a recipe.  I know, you didn't know I was such a good cook that I have recipes to share.  Well, usually I don't so really do not expect this often, or ever again. 

I happened to have emailed this to a friend a few weeks ago and then mentioned enchiladas to someone else and along the way I somehow ended up offering to send this to three different people and figured it could just be my post instead.

(From now on all emails I intend to send to more than three people will just become my blog post as a way of weeding out which friends are reading my blog and a way of preventing me from having to do any more work than necessary.)

So, Emily, Andrea and Lisa here is the "magic" that I call veggie enchiladas in the original email I sent to someone else.  (Totally lazy, could not even tailor to the blog.  I think that makes it more fun though.)

Honestly, I don't have a recipe, I make them up each time. Here is the general idea though.

Don't be afraid. You can leave out anything you don't like or add something that sounds really good to you, like asparagus...but that would be wrong, you would be very wrong to add asparagus to this recipe. But, don't be afraid. 

(Seriously though, if you thought of asparagus you should really only do exactly what I say because you have no culinary taste and might jack up the whole thing and then blame it on me.)

Read the whole thing before you start just in case it doesn't make sense in the order I wrote it.  This is just like that exercise in elementary where the first direction is to read all the directions and then the last one tells you to skip a bunch of it so you immediately fail if you don't follow direction number one. I totally rocked following directions in 4th grade. 

(Did I ever tell you I was the president of an exclusive club in the 4th grade called the Pinkies that was eventually disbanded by the PTA because we ruled the school too much.  Those were the days.) 

Are you still reading this?   
1/2 an onion, diced

1 zucchini sliced

1 yellow squash sliced

about 8 oz of fresh mushrooms sliced

1/2 a red or yellow or orange bell pepper diced

1 can diced tomatoes - Mexican style if you like to keep things interesting...I think you do

can black beans, rinsed and drained

cumin - some to a lot....this is important to follow exactly!

Salt and pepper

36 corn tortillas - I always let the extra ones mold in the drawer for a fun science experiment

1 can green enchilada sauce - sometimes you need two, buy two

Shredded cheese - Cheddar, Colby jack, whatever you like.

Pour some oil in a skillet, I usually use olive oil because we are Greek and use it for everything here. Also, my father in law gives us insane amounts of olive oil every year for Christmas and if I don't use it on everything then things get a little crazy around here.  (More on that later, like next time we get drunk together.)

Saute the onion, zucchini, squash, bell peppers and mushrooms. Add a little salt, pepper and cumin while all this is sauteing. I usually keep adding cumin until the mixture of veggies smells like cumin or the kitchen at Hula Hut.

(Remember when I worked there and I could wear shorts that showed the bottom part of my ass because I was 24 and rockin' it  without even trying and now my ass hangs out of everything because I have three kids that have tortured my body and gravity has been so, so mean?  Maybe I should get a job there again?) 

I probably put in a couple teaspoons or so.

Keep stirring. You will need to stir a lot. This is when it is nice to have a 5 year old. Borrow one if you can, but DO NOT STEAL A CHILD and blame it on this half ass recipe. I'd be disappointed in you. You can stir if you have to, you don't have anything else to do except make out with your boyfriend.  Do it after the enchiladas. 

(Actually do it after you make the enchiladas, not after you eat them, because you will feel full and potentially gassy and no one wants to do that.)

Once everything is getting soft, but not mushy, I add the can of tomatoes and beans. Let everything simmer for about 5 minutes until things get all seasoned and the liquid evaporates a little.

While that is simmering, heat a small skillet on medium heat and warm the corn tortillas one at a time on both sides. Corn tortillas just break apart if you don't heat them first because they are high maintainence and it's really annoying.  (Prepare to be very annoyed at corn tortillas.) Stack them on a plate with loose foil over them to keep them warmish.

If they are too hot it will be hard to fill them because it will actually hurt to hold them and that sucks. Burning your fingers really sucks.  (What would you do without my instructions?)

Spray a large pan, like 9x13 with cooking spray and heat the oven to 350, maybe you should have done this earlier if you have a slow oven. I don't know what you have so I'm hoping you can make this decision and really hoping you followed the first instruction of reading all the instructions first.

Remove your enchilada mix from the heat and spoon into tortillas. About a tablespoon or two per tortilla. Roll and put in the pan, seam side down.

Pack tightly in the pan as many as you can on one layer. I usually need another small pan...this makes a lot. Then pour the can of sauce over the top and sprinkle with cheese. You can add cheese to the mix if you want to, sometimes I do, sometimes I don't. Life's really exciting around here like that.

You can also add sauce to the bottom of the can, into the mix, etc. if you like things more moist.  So sorry for using that word, very gross.  Hope I didn't ruin dinner.

Put in the oven for 15 or so minutes until the cheese has melted and everything is all bubbly like.

I like to put sliced avocado and a little sour cream on my plate when eating this because it makes me happy. I used to mix sour cream into the enchiladas, but I've been trying to be more healthy. 

Speaking of ice cream for dessert because it always tastes good after this. I'm on a chocolate chip cookie dough kick, but you are welcome to have your own opinion on this, I guess.
So that's it people.  They really are good.  If they aren't good when you make them then you are clearly not following my very easy, on task directions and you need some work. 
By the way, I also add chicken to this recipe and call it chicken veggie enchiladas, but this makes Amity's husband frustrated because then they aren't really veggie.  He's foreign though and things like that bother him so I ignore it becasue I like that he talks funny and listens to techno.