Hey! Sorry to be MIA I did not do it intentionally but we had the pleasure of moving our apartment this week… and moving is just so lovely of course! So crafting last week was at an all time low but I am working on some new crafts that I will of course be posting on here soon.
The good thing about moving right now is that I pretty much have a blank pallet to put my Christmas decoration anywhere I want. So far the stockings are hung and the tree is sitting in the corner until we find a saw that is actually sharp so we can trim the bottom to make it all fresh since they do not do that at Wal-Mart, but oh well. I may or may not make my own tree skirt but we will see if that ends of happening. I will be adding festive wall decorations by ironing some fabric onto my walls…. Yes I said iron fabric on my walls. On to the meat of today’s post and what you all actually want to see which is the recipe I have below for some Vegetarians enchiladas. I wanted to make some veggies for my self since I love vegetables but I knew Nico would not be happy about it but I made a small batch and had the leftovers for lunch and it was real good. So I would call these spinach mushroom enchiladas but I picked up a summer squash too because it looked really good, so not they are called veggie enchiladas.
Veggie Enchiladas with Green Sauce
1 small/medium yellow squash diced
1 bag/package mushrooms chopped
1 bag spinach
4-5 tomatillos (it looks like a green tomato wrapped in leaves)
small white onion
Salt and pepper
Salsa verde or roasted poblanos (mine were not sooo good so I ended up having to improvise with what I had)
Monterey jack cheese- shredded
For the sauce:
I started by removing the leaves of the tomatillos and placed them in a shallow pan with a little bit of olive oil. I covered them with foil and roasted them for 35 minutes at 400 degrees. I diced the onion and sautéed it in a pan with butter, olive oil, salt and pepper until transparent. I added the cooked onion to the cooked pan of tomatillos (they look like mush) I then added in about half of a small jar of salsa verde- I did not mean to use salsa verde but I picked bad peppers so I improvised. I let the mixture sit there and chill for a little bit, I blended it all together and poured it into a measuring cup so I would be able to pour it over the enchiladas.
For the enchiladas:
I preheated a medium/large skillet with butter and olive oil and added the diced squash to it since the squash will take the longest to cook. About 5 minutes later I added in the mushrooms and continued to cook both them until the squash started to break down. I added in salt and pepper and put the spinach on top of the mixture and slowly started mixing them together until the spinach was wilted. I removed it from the heat and let it cool so I would be able to form the enchiladas. I prepped my cutting bored and put the tortillas in the microwave for 20 seconds to make them a little easier to roll. I laid the tortillas out on the board and added a scoop of the veggie mix, some shredded cheese and rolled them up and put them in the pan. I continued that until I had the whole pan filled. I then coated the rolled enchiladas with the green sauce and topped with the remaining cheese. I put them in the oven at 350 for 15-20 minutes, since everything is already cooked it is just to melt the cheese.
I gotta tell you I love my meat, poultry and fish and whatever else but I loved these veggie enchiladas and I did not feel like I was missing anything. I serve them with Spanish rice ( I used a package and add a can of corn) and top with sour cream and you have a beautiful dish that is fabulous.
Hope you enjoy my dishes. Stay tuned for the iron on fabric wall art and tutuorials for all the handmade gifts I will be making.