It was one of those nights. It was past suppertime (like dark outside) and dinner was nothing but a fuzzy idea. Sometimes getting a meal on the table feels like such a big deal. I don’t know what feels tougher on those days, the thinking about what to cook or the doing. Okay it’s the thinking. Like so many things, once you get started the rest is easy.
Green Chile Enchiladas to the rescue! They are delicious, nutritious and EASY. Even my husband (who likes meat you need to cut with a sharp knife) loved them. So there you go, dinner for the vegetarians or the meat eaters in your life!
You probably have some of the ingredients in your freezer already. If not, just pop into a grocery store on your way home from work and be on your way in 10 minutes with a peaceful mind. Dinner is almost ready!
I’d been wanting Mexican food for awhile. Up here in Vancouver we can get most any food, but Mexican isn’t available right in my neighbourhood. Cooking it myself is faster! –Less expensive and more nutritious too for sure. There are more veggies, more fibre, less fat and less salt in these green chile enchiladas than you’d be served in a café. These green chile enchiladas are veggie rich, and they keep me happy with less cheese than I’d normally desire.
There’s something satisfying about the nutty fragrance of baking enchiladas. Bite into them and taste how the piquant green sauce elicits just enough of a kick to flavour the corn tortillas and juicy corn niblets.
- 1 medium Onion, roughly chopped
- 2 tbsp Butter
- 1 can (284 ml /10 fl oz) Green Enchilada Sauce
- 1 can (114 ml / 4 fl oz) chopped Green Chilies
- 6 Corn Tortillas
- 1 cup freshly grated reduced-fat Mozzarella
- 1 medium Tomato
- ¼ c finely chopped Red Onion (or whatever colour you have)
- 1 cup frozen Corn, thawed
- ½ c Greek Yogurt, 0% fat (I like Liberté. It's tastes creamy, not sour. Nope I'm not getting paid to say this.)
- 1 ripe Avocado
- ¼ c Cilantro leaves and stems, chopped (optional)
- In a medium bowl, combine corn with chopped tomatoes and red onion. Stir together and set aside.
- In a medium skillet, sautée onions with the butter over medium-low heat until golden brown. Set aside.
- In a wide-bottomed bowl, stir together the green enchilada sauce and green chilies.
- Coat each tortilla well in the green sauce. Leave the enchiladas in the green sauce and set aside.
- Line 2 baking sheets with parchment paper. Place saucy tortillas onto the paper.
- In the bowl where the tortillas were sitting, stir the corn, tomato and red onion mixture into the remaining green sauce .
- Spoon the corn mixture onto the tortillas. Top with the fried onions.
- Sprinkle mozzarella cheese atop the tortillas.
- Cover enchiladas with foil and bake for 15 mins at 300F / 150C. (You want to keep the moisture in, but not let the cheese touch the foil.)
- To serve, overlap the 3 warm enchiladas into a rough stack on each serving plate. Scatter cilantro over each enchilada stack. Spoon ripe avocado and a dollop of Greek yogurt onto each serving plate.
YOU next year Principle
Cooking our own food is often quicker than takeout!
I am more modest now, but I still think that one of the pleasantest of all emotions is to know that I, I with my brain and my hands, have nourished my beloved few, that I have concocted a stew or a story, a rarity or a plain dish, to sustain them truly against the hungers of the world.
M.F.K. Fisher, American food writer and author of 27 books