Sear, Simmer & Stir

Life, style & food in the District

Enchiladas, Dos Maneras!

These days, everything is custom made his and hers – His and hers sinks, his and hers laundry baskets, his and hers slippers… You get the picture. And as of tonight, we have his and hers enchiladas! That’s right – Even homemade Mexican food is gender specific and tailored for couples (gag).

Chicken for him, tofu for her – and lots of cheese, jalapeno, cilantro and green tomatillo sauce for the both of them! Serve up both plates with a side of lime, fat-free Greek yogurt, a plate of grilled veggies y un vaso de margarita muy grande, and you have yourself a delicious fiesta!

Fresh ingredients, fresh taste

This feast took a little longer than I usually spend on a Wednesday night dinner, but the extra trip to Whole Foods and the added prep and clean-up time was soooo worth it!

Hope you enjoy as much as “we” did! (Yes, I just “we’d” you!) Namaste – And adios, mis amigos!

Ingredients for Grilled Veggies:

  • A grill (I used a simple Cuisinart griddle thing – So urban, I know)
  • Some olive oil so the veggies don’t stick
  • 1 red pepper
  • 1 green pepper
  • 1 medium onion
  • ½ large tomato
  • Sea salt

Veggies on the "grill"

Directions for Grilled Veggies:

  • Heat the grill and put a little bit of olive oil on the grill, or spray the grill top with olive oil
  • Throw the veggies on there!
  • Grill them
  • Sprinkle with seat salt
  • Set aside

My urban grill

Ingredients for the Enchiladas:

  • 2 packages of flour tortillas
  • 1 package of shredded cheddar cheese
  • 1 package of shredded Colby jack cheese
  • The filling (we did ½ of the enchiladas chicken – for my meat-eating husband – and ½ tofu for my vegetarian self – You could also use black beans)
  • The sauce (you can make an easy green tomatillo sauce, like this one I made from Epicurious, or you can buy a good quality sauce from your local store)
  • 1 tomato
  • 2 jalapenos
  • Chopped cilantro
  • Chopped green onions
  • Lime wedges
  • Fat-free Greek yogurt or sour cream (to top)

His & Hers

Directions for the Enchiladas:

  • Grease a baking pan with olive oil
  • Microwave the tortillas for about 15 seconds (until warm and pliable)
  • Working with one tortilla at a time, fill the tortilla with your filling of choice and a generous sprinkle of shredded cheddar cheese. Roll the sides of the tortilla together and put in the baking pan, seam-side down. Continue to fill tortillas until you run out of filling or pan space
  • Top the pan of folded tortillas with the enchilada sauce (spoon on top, covering all of the tortilla surface) and some chopped tomatoes
  • Sprinkle the remaining surface with a generous helping of Colby jack cheese and thin slices of fresh jalapeno
  • Bake the enchiladas in a 400 degree oven for about 20 minutes or until cheese is starting to brown and is bubbling

Two dishes of enchiladas - pre-bake!

Cheesy, gooey enchiladas

Directions for Serving the Enchiladas:

  • Top the enchiladas with some freshly chopped cilantro, some finely chopped green onion, a lime wedge and a dollop of fat-free Greek yogurt. Serve alongside the grilled veggies… And dig in!

The fixins'


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


This entry was posted on April 4, 2012 by in Main Dish, Vegetarian.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 14 other followers

%d bloggers like this: