I must say here that I did change the recipe slightly. However the change I made makes a significant difference in the taste. The original recipe calls for 1 cup frozen corn and I substituted Birds Eye Southwest Blend which is a combination of corn, black beans, chile, onions and red peppers.
Even the most discriminating MEAT EATER will love these enchiladas. However, I am making Buffalo Tacos with Pickled Radish and Salsa Ranchera to go with this meal for the hunky hubby.
Salsa Ranchera (this salsa is an excellent addition to eggs, quiche, beans and tacos)
|Cooking the chile, onions and tomatoes|
|Add the cilantro and lime juice|
1 small onion, diced
1 7-oz container chopped green chile (sorry Alaskans you will have to make due with canned)
2 tomatoes, chopped
salt to taste
1/3 cup water
1/4 of the bunch of fresh cilantro, diced
1 TBSP lime juice
Cook the onion, chile and tomatoes and salt over medium heat. Add water and simmer until most of the water is absorbed and onion is translucent. Add cilantro and lime.
Calabacita Enchiladas with Salsa Ranchera
|20 Calabacita Enchiladas topped with Salsa Ranchera|
|Ingredients you need in addition to Salsa Ranchera|
1 TBSP olive oil
1/2 medium onion diced
1/2 tsp. granulated garlic
1/2 tsp. ground cumin
1/2 tsp. salt
1 small zucchini, sliced
1 cup frozen Birds Eye Southwest Blend OR corn
1/3 cup water
10 yellow corn tortillas, softened
1/3 cup Monterey Jack Cheese
Prepare Salsa Ranchera and set aside. Heat olive oil in a saute pan and toast onions about 3 minutes. Add spices and salt, cook 3 minutes. Add zucchini and cook for 2 minutes. Add corn and water and cook 3 minutes more.
|I like rolled enchiladas|