Black Bean and Zucchini Enchilada Casserole #FoodieExtravaganza

This is a fabulous casserole when having a Meatless Mexican Monday or a Fiesta where you wish to offer a Vegetarian side dish.

We are having a Zucchini Extravaganza today......

Talinay Sauvignon Blanc from Limari and Souper Easy Enchiladas #WorldWineTravel

 I was in Costco buying chickens to put on the rotisserie for Father's Day when I spotted this bottle of Chilean Sauvignon Blanc. A quick check of the label confirmed it was from the Coastal Region of Limari. Perfect for this month's World Wine Travel event.

Californio Enchiladas with a Chilean Chardonnay #WorldWineTravel

I make a lot of Enchiladas in this house as it is a favorite of our youngest child who still lives at home. This recipe, found at TASTE, is reported to have been passed down through the generations of families that arrived in California during the years of 1769 and 1833when the Missions were established.

I am sharing these enchiladas, that I paired with a Chilean Chardonnay, for our World Wine Travel event this month......

Independence--The Day, A Book, My Thoughts

It seems strange to me that we are all celebrating Independence when we took such a backward step in our country.  But, we celebrated our Independence since this country's break from England's rule regardless of the rights of individuals throughout the years.  

So, let us celebrate as we always have and appreciate the fact that we do live in a Free and Democratic Country where we can all go out and have our voices heard in the upcoming elections.  THAT is our strength, power and Independence.

Three Bean Enchiladas with Corn Salsa #SundayFunday

 These enchiladas made with three different types of beans are delicious in their own right but it is the Corn Salsa that is the star of this dish!!

The Sunday Funday Bloggers are sharing Salsa Recipes today.......

Black Bean and Butternut Squash Enchilada Casserole #BakingBloggers

Black beans and roasted butternut squash combined with other fresh vegetables and layered between corn tortillas topped with sour cream and enchilada sauce.  This is a wonderful addition to your Mexican Monday or Taco Tuesday rotation.

The Baking Bloggers are celebrating Pumpin or Butternut Squash today.......

Chicken Enchilada Rice Bake #OurFamilyTable

This tasty one pot meal starting with leftovers, stretched with the addition of rice is a delicious, easy and quick weeknight meal.  Look at that golden melted cheese and only one pan to clean.  OH MY YUM!

The From Our Dinner Table Group are sharing their Best Rice Recipes for Dinner today.........

Easy Tex Mex Enchiladas #FoodieExtravaganza

Welcome to this month's edition of Foodie Extravaganza being hosted by Cam of Culinary Adventures with Camilla.  

Foodie Extravaganza is a fun group where we celebrate Wacky Food Holidays.  Nearly every food has a holiday.  It's true.  You can find a list of all those holidays at The Nibble.  May is an especially good month for food holidays due to Mother's Day, Cinco de Mayo and all the fresh Spring produce that becomes available.

Cam decided that we should all make Enchiladas this month.  To help with that endeavor she contacted Melissa's Produce who kindly agreed to send Chiles to a number of the bloggers.

I chose to let someone else enjoy them since I still had a huge bag of  Guajillo Peppers from another event that Melissa's had generously sponsored.

I used some of my Guajillo Chiles to make an Enchilada Sauce.  This sauce can be made up to a week ahead of time and refrigerated until ready to use or you can really make them easy and buy premade Enchilada Sauce.

Other than making the sauce it is just a matter of filling corn tortillas with shredded melting cheese.  I used my food processor to shred a mixture of Quesadilla and Chihuahua cheeses.  You need about 4 cups total.

Fill, roll and place them on a thin layer of sauce in a baking pan.  Pour more sauce over the top.  Sprinkle with the remaining cheese and put it in the oven until it is melty, bubbly and browned. Doesn't get much easier than that!!

I like mine topped with sour cream and avocado.  These are a perfect Meatless Monday meal.  I served them up at a family party as part of a Fiesta celebrating Frank and Jessica's birthdays.  The feast also included Mexican Hamburgers that I will be sharing with you soon because it is also National Hamburger Month!!

I love Enchiladas and can't wait to see what the others brought to the table.  You will find links to those recipes following mine.

This recipe, like many of my Mexican recipes, is adapted from Rick Bayless's Mexican Kitchen. I have previously used this sauce in Guajillo Chilaquiles.

Yield: 2.5 cups
Author: Wendy Klik
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Guajillo Enchilada Sauce

This sauce is perfect for using with your favorite enchilada recipe.

prep time: cook time: total time:

ingredients:

6 cloves garlic, unpeeled

16 med. large dried guajillo chiles, stemmed and seeded

1 t. dried oregano

black pepper, to taste

dash of cumin

5 1/3 c. chicken stock, divided

1 1/2 T. olive oil

salt, to taste

sugar, to taste

instructions

Place the unpeeled garlic cloves in a cast iron skillet over medium heat.  Cook for about 15 minutes, until soft and blackened in spots, set aside to cool.

While garlic is roasting, use other side of skillet to toast the chiles.  Open the chiles and lay them flat onto the skillet, pressing down with a spatula.  Cook until they crackle and send up a wisp of smoke, turn and press down to toast the other side.  Set aside, in a small bowl, until all chiles are toasted.  Cover with boiling water and allow to rehydrate for half an hour.

Drain and discard the water from the chiles and place them in the bowl of a food processor.  Peel the roasted garlic and add to the chiles along with the oregano, pepper, and 2/3 cup of the stock. Blend to a smooth puree, stirring and scraping often.  Press through a medium sieve strainer, removing any leathery skin from the chiles.  

In a large dutch oven, heat the olive oil over med-high heat.  When hot enough that a drop of the puree sizzles when dropped into it, add the remaining puree.  Cook and stir until puree thickens into a paste, about 5 minutes.  Add 3 cups of the chicken stock and simmer, partially covered, until it resembles a thick tomato sauce, about 45 minutes, stirring occasionally.  Taste and season with salt and sugar.

notes

This recipe is adapted from Rick Bayless's Mexican Kitchen

https://adayinthelifeonthefarm.blogspot.com/2018/05/easy-tex-mex-enchiladas.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

Yield: 12-14
Author: Wendy Klik
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Easy Tex Mex Enchiladas

prep time: cook time: total time:

These delicious enchiladas are ready to eat in half an hour making them the perfect choice for your next Meatless Monday

ingredients:

12-14 corn tortillas

2 1/2 c. enchilada sauce

4 c. shredded Mexican melting cheese

Sour cream

Avocado Slices

instructions:

If tortillas are not pliable, wrap in paper towel and microwave on high for 30 seconds.

Spread 1/2 cup of enchilada sauce on the bottom of a 9x13" baking pan.

Place about 1/4 cup of cheese onto each tortilla. Roll them up and place them seam side down in the baking pan.

Pour the remaining 2 cups of sauce over the enchiladas. Sprinkle with remaining cheese  and bake in a preheated 425* oven for 15-20 minutes, until bubbly and brown.

Serve with sour cream and sliced avocados.

notes

Recipe adapted from Rick Bayless's Mexican Kitchen.

https://adayinthelifeonthefarm.blogspot.com/2018/05/easy-tex-mex-enchiladas.html

Property of A Day in the Life on the Farm

Created using The Recipes Generator

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Sweet Corn and Black Bean Enchiladas #FoodBloggers4FL

While we were in the middle of sending out an SOS for our Texan neighbors suffering the devastation of Hurricane Harvey, that witch Irma started beating up on our friends in Florida and the Caribbean!!

So we immediately knew that we also wanted to send out our support to them as well.  We decided to blog a recipe inspired by those areas impacted, Florida, Southeast United States and the Caribbean.

We again are providing you, our readers, with the names and websites of reputable charities to which you can donate if you are in a position to help.

• Volunteer Florida
• Miami Diaper Bank
• Harry Chapin Food Bank
• South Florida Wildlife Center
• Catholic Charities USA
• Caribbean Disaster Emergency Management
• The SOS Foundation

As many of you know, my husband and I are scuba divers.  We spend nearly every vacation in the Keys or on Caribbean Islands.  We love the people that we have met and spent time with over the years and our hearts bleed for them.  

I am holding them all in my thoughts and prayers and I hope that this small effort by our group results in some relief for them.

Our friend, Kate of Kate's Recipe Box, provided us with some websites for recipes, including the Florida Department of Agriculture, from which I adapted this recipe.

These enchiladas are chock full of sweet corn, bell peppers and black beans.  Flavored with onions, garlic and cumin they are savory and delicious.  The addition of my homemade salsa added a little bit of kick.

The recipe called for this to make 10 enchiladas but I had enough filling to make 15 of them.  I made a large casserole full for dinner one night and lunch the following day and a smaller casserole to put in the freezer for another time.

Place the some filling and cheese into each of the tortillas and roll them up so that the seam side is on the bottom.  Pour over some enchilada sauce (you will need extra sauce for the second pan) and sprinkle with additional cheese.

Place them in a preheated oven for about half an hour, until it is hot, bubbly and the cheese is melted.

Serve with a dollop of sour cream, if desired.  These made a perfect Meatless Monday meal.  While I put these together, Frank made up some of his Fantastic Margaritas.  We said an extra blessing upon all of those affected by these horrible storms along with grace and then toasted to their health and quick recovery.

The whole idea behind this event is to give as much exposure as possible to this cause so please stop by and take a look at what the others have cooked up.  Sharing on any social media platforms using the #FoodBloggers4FL label would be very much appreciated.  Thanks.

Sweet Corn and Black Bean Enchiladas

adapted from Florida Dept of Agriculture

1 T. olive oil, infused with garlic

1 small onion, diced

Kernels from 1 ear of sweet corn

1 red bell pepper, diced

1 t. cumin

salt and pepper to taste

1 cup salsa of choice

1 (15 oz) can black beans, drained and rinsed

corn tortillas

2-3 c. Colby Jack cheese, shredded

1 (14 oz) can red enchilada sauce

Heat olive oil in a large skillet over med high heat.  Add the onions, corn, bell pepper and black beans.  Cook and stir for a few minutes.  Add salsa and season with cumin, salt and pepper.  Cook for a minute or two more.  Remove from heat and allow to cool slightly.

Divide the filling between 10-15 tortillas and sprinkle filling with 1 cup of the shredded cheese. Roll the tortillas around the filling and place, seam side down, in a baking pan that has been treated with cooking spray.

Pour the enchilada sauce over the rolled tortillas and sprinkle with remaining 1 cup cheese.  Bake in a preheated 350* oven for half an hour, until hot and bubbly and cheese is melted.  Serve garnished with a dollop of sour cream, if desired.  Print Recipe

More Florida Inspired Recipes

An InLinkz Link-up