It's been awhile, but I am back with another recipe and this time it is a classic mexican dish, Enchiladas! I love Latin food, especially when the weather is starting to warm up and I think this recipe is perfect to welcome spring; however, if you wait until later in the summer all of the required produce for this recipe can be purchased from local farmers markets. Whenever you can, buy fresh and buy local! If you have extra time I would suggest trying to make your own salsa for this recipe, it's quick, easy and a million times better than anything you will buy in a store. This dish is great for several different reasons, but primarily for its incredible diversity and its unique ability to meet several different dietary restrictions; since we are using corn tortillas it makes this meal gluten free and if you scroll to the bottom of the page I have provided a few easy alternatives to make this meal vegan without sacrificing any flavor. I hope you enjoy this meal and I promise more recipes soon.
1 Medium yellow onion
2 Tablespoons of butter
3 Cups of fresh or frozen corn kernels
1 Teaspoon ground cumin
1 Cup Sour Cream
2 Jalapeno peppers chopped with the seeds removed
1 Cup cheddar cheese
1 Cup pepper jack cheese
2 Cups salsa
1 Dozen corn tortillas
Alright let's get cooking!
- Preheat your oven to 350 degrees
- Dice your onion into 1/4-1/2 inch pieces. Place your butter in a large skillet over medium heat, then add your onions, corn and jalapenos.
- Cook the mixture for 10-15 minutes, stirring frequently, until the onions become translucent.
- Remove from the heat then stir in your cumin, sour cream, and 1/2 cup of each of your cheeses.
- Spread 1/3 of your salsa in the bottom of a 9 x13 inch baking pan.
- Spoon about 1/3 cup of the onion-corn filling into the center of a tortilla, then roll the tortilla around the filling and place the enchilada seem side down into the baking pan, repeat the process with the rest of the filling and tortillas.
- Pour the remaining salsa over the enchiladas and sprinkle on the rest of your cheeses.
- Bake for 20-25 minutes or until the cheese is melted
-Serve immediately
* I recommend serving this with a cilantro white rice; it is very easy to make, just add 1 Tablespoon of chopped fresh cilantro to every 2 Cups of rice you make. When your rice is done cooking, squeeze some fresh lime juice over top of it then fluff the rice with a fork.
** For my vegan friends you can replace the butter with olive oil, sour cream with either a soy sour cream or soft tofu, and the cheese with your favorite vegan cheese.
This is Doug Wetzel and I am off to India and Nepal with my wife! So enjoy the recipe and
बोन अप्पेतित (Bon Appetit!)
