Enchiladas....a main-stay of my kitchen repertoire.
Sunday the weather was threatening storms, so I switched from the last minute the on the grill menu to the prep in advance cook in the oven crowd pleaser.
I was cooking for 15--including kids, an adult who doesn't eat peppers or onions, a vegetarian, and spice lovers and non-spicy food eaters. So three pans of two different kinds of enchiladas won the vote.
My standard chicken in flour tortillas with monterey-jack cheese on top of the red enchilada sauce was an obvious choice. But what to make for the vegetarian in the crowd? I have a great LABOR INTENSIVE spinach enchilada recipe that uses cream, cilantro, green chillies, a Cuisinart to make multiple sauces, oil fried corn tortillas--not something you whip up quickly at a small lake house filled with 15 people in bad weather. So, it was guinea pig time with the old family.
Steamed spinach--drained well then tossed with sauteed garlic, onion and roasted red pepper, rolled with with cheese with a four tortilla, topped with more cheese and a green chili sauce. It was yum.
The hot enchiladas were served with a lovely cool salad on the side with avocado, tomato, cucumber and blue cheese.
We were all stuffed and ready for naps, but just as we finished the blueberry pie, ice cream and watermelon--the storm rolled up, so we cleaned up and hit the road back home.
Tonight--leftovers (these leftovers, yum!).