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Under Pressure Enchilada Success on a Cookbook Horizon

As absurd as it sounds, I’ve decided to dive into creating a cookbook with my dearest friend and food photographer, Dawndra. Which means when she’s on her way with her camera, I need to be ready to deliver the recipe goods, for real. This means dangerously fast food chopping, frantic grain flinging, sauce explosions and a mess that looks like the Running of the Bulls took place right here in my tiny city kitchen. Never mind the three small knee-breakers that are suddenly and inexplicably hungry/tired/fighting/injured/screaming-like-their-hair-is-on-fire. Sound familiar to anyone? You get the picture.

Anyhow, I’ve wanted to create a quinoa enchilada for some time. The problem is the excruciating amount of time it takes to make a homemade sauce. Necessity being the mother of invention, I was forced to crack the code on a super delicious, totally cheater, half-homemade version of a verde sauce to go over my Quinoa Goat Cheese Enchiladas Verde. So totally tasty and simple anyone can make it and everyone will RAVE over it.

Start with a 15 oz can of any verde (green) enchilada sauce from the supermarket. Then add to it a cup of finely chopped cilantro, 3 cloves finely chopped garlic, 1 finely chopped serrano chili and 1 finely chopped tomatillo. Bring to a simmer and it’s done. For real, so insanely good and a beautiful, vibrant green color.

While the sauce heats, mash in a bowl with a fork 2 cups quinoa, 2 chopped roma tomatoes (or 1 large), 6 ounces goat cheese, 4 ounces queso fresca and half cup chopped cilantro. Squirt the whole thing with some lime then salt and pepper a bit. Roll this filling into about 6 medium sized tortillas. See? Super easy.

Now place your rolls in a baking pan and bake at 400 for about 10 minutes. Using a spatula, carefully place 2 hot enchiladas each on 3 serving plates. Top each with 1/2 cup or so of verde sauce, then sprinkle with a grated cheese blend of your choice (like that Mexican blend you can buy already grated). Avocado is nice here, too. Serve with a side of brown rice and some black beans, both sprinkled with queso fresca and chili flakes and you’ve got gourmet enchiladas really quick-like. Taaa-Daaa!

Will they make you this handsome?

No.

Will they make you this happy?

Maybe. Give them a try and give me some advice on creating a proper cookbook while you are at it.  A nice sangria recipe would be helpful too. Now get to work! Please, oh pretty please, with avocado and habanero sauce on top….

One Response to “Under Pressure Enchilada Success on a Cookbook Horizon”

  1. gretchen says:

    testing