Oh how I love these enchiladas! I miss the days when cooking with cheese was a regular thing for me but these still pop up as guests a few times a year. You can make them as spicy as you want and make them with fresh or frozen corn. You can have the whole thing made and baked in under an hour. I love these served with fresh, tomatillo salsa, salad and watermelon. It just tastes like summer to me.
12 corn tortillas ( I love the sprouted corn variety at Sprouts)
2 T. butter
1/2 to 1 tsp. cumin
1 c. sour cream
1 4 oz can chopped green chilies
1 jalapeño, stemmed, seeded and diced (optional for spice)
Mango Habanero Spice Hunters seasoning as desired, optional. (I get it at Sprouts)
Chipotle or other spice as desired to taste
3 C. frozen white corn (Costco) or 3 cups fresh cut corn off cob (about 5 ears)
1 medium onion, chopped
1/4 c. water
2 c. shredded Mexican cheese, divided
salt and pepper to taste
Melt butter in skillet, add onions and sauté a few minutes then add corn, water, cumin and jalapeño if desired. Sauté till tender and water is absorbed. Remove from heat and add in green chilies, sour cream, 1 cup cheese, salt, pepper, mango seasoning or any other seasoning desired. Spice it up as much or as little as desired. Chipotle seasoning works great also. Fry corn tortillas in a little coconut oil till just limp then roll up tortillas with about 1/3 cup filling in each. Put a little filling in the bottom of the 9 X 13 pan then layer each rolled and filled tortilla in the pan. Cover with any remaining filling just enough to moisten the top and cover with remaining cheese. Bake covered for about 20 -30 minutes on 350.
These little chimmies are a perfect bundle to wrap when you have left over mexican food ingredients. There aren't too many rules to follow but no cheese is needed or frying! These are wrapped and baked and perfectly yummy.
Taco Meat mixture:
3/4 pound or more grass fed hamburger (to make vegetarian, use more veggies)
1 small onion, chopped
Bell pepper, any variety, chopped
3 cloves minced garlic
cumin, chili powder, chipotle season, salt and pepper to taste
1 c. sweet corn
2 cups cooked black beans, rinsed
1 zucchini, julienned or chopped finely
Cook hamburger with onion, garlic and bell pepper till no longer pink. Add zucchini, black beans and corn and cook a little longer till tender. Add in the seasonings to desired taste. Generally I add about 1 tsp. cumin and then chili powders as desired. Add the salsa, just enough to moistened the mixture. Heat till warm and flavors absorbed. Salt and pepper to taste.
Salsa Brown Rice:
1 c. brown rice
1 1/2 c. water
1 cup smooth salsa
1/2 tsp. sea salt
Stove top directions:
Bring all the a boil, simmer with the lid on for 40 minutes. Let stand 10 minutes. Add more minutes if needed.
Bring all ingredients to pressure on high pressure for 20 minutes, let natural release for 10 minutes.
To make the chimmi:
I love to use the Costco organic, uncooked tortillas. Cook up about 18. Place
some taco mixture and rice in each tortilla, Roll up folding ends in before you roll. Brush top and bottom with avocado oil or oil of choice. Place seam side down on a baking pan, lining them all up together. Bake at 350 until golden, about 25 minutes. To make this vegetarian, omit the beef and use sweet potatoes and more veggies. You can add cheese if desired.
Whenever I make tortillas, I wonder why I don't make them more often. They are so easy, generally taking 20 minutes tops and you can't beat homemade tortillas. I love to use Spelt and Kamut flours with a little white. You can substitute some of the water for a veggie puree and add spices as well to make them what you want. Make extra and freeze them for later!
1 1/2 cups whole grain flour
1 cup white (or use all whole grain)
1 tsp. salt
1/3 c. coconut oil
1 cup hot water or hot water with veggie puree
Mix the flour and salt together and any spices desired. Chili powder or cumin
are great! Cut in coconut oil with a pastry knife or two knives. Stir in hot water or puree mixture till combined. To make a puree, put one cup hot water in the blender with 1/2 cup veggies of choice. I love red bell peppers and spinach or even some salsa! Use 1 cup of that mixture. Add more flour if needed. You want it pretty soft.
Roll into a thick snake and cut it into desired portions, keeping the balls covered. The recipe usually makes 12 medium or 15 small tortillas. Roll into circles on a floured surface. Cook till golden on both sides on a hot skillet. Put into a covered container or between a slightly moistened towel and stack them together. The steam helps to soften them. Store in a ziplock or air tight container in the fridge or freeze.
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