Tortilla Rollups and Vegetable (Veggie) Enchiladas

Last night was Family Fiesta Night to celebrate June birthdays. Streamers, balloons, lots of laughter and requests for seconds – the greatest gift of all.

Menu
Tortilla Rollups
Green Salad
Steamed Broccoli
Vegetable Enchiladas

Here are the Family Fiesta Night Recipes:

Tortilla Rollup Recipe
Easy to make. Perfect for parties. Switch up the ingredients to make as many as you’d like or to include your favorite items.

Makes about 50 pieces

1 (8 ounce) package cream cheese, softened
1 (4 ounce) can chopped black olives
1/4 cup chopped green chilies
1/4 cup finely chopped sweet onion (optional)
8-10 tortillas
Salsa (optional – for dipping)

1. In a small bowl, mix together cream cheese, olives, chilies, and onions.
2. Spread the cream cheese mixture in a thin layer on each tortilla.
3. Roll up jellyroll style. Chill for 20 minutes.
4. Slice into 1-inch pieces. Arrange on a plate.
5. Serve with salsa for dipping.

Note: Sometimes I use a mixture to ½ cream cheese and ½ sour cream and /or a tablespoon of salsa to give the filling a little color and extra zest.

Spanish Rice
Ideal side dish for your Mexican or Southwestern fiesta. For a lightly browned, crunchy bottom-layer do not stir the rice as is cooking.

Serves 8

2 tablespoons olive oil
1 medium onion chopped
1 clove garlic minced
1 cup chopped celery
1 (28 oz) can diced tomatoes with juice
2 cups water
2 cups rice

3/4 teaspoon oregano
1 teaspoon cumin
2 teaspoons chili powder (optional)
Salt and pepper

1. In medium saucepan, heat the olive oil and sauté the onion over medium heat for 3 – 5 minutes.  Add the garlic and stir for another minute.  Add the celery and sauté for 3 minutes.
2. Add the rice, tomatoes, water, spices and bring ring to a boil.  Reduce heat to low.
3. Cover and simmer 45 minutes or until rice is tender. Season with salt and pepper.

Enchilada Sauce Recipe
Forgo the canned enchilada sauce –make your own – it’s quick and delish.

2 -3 cups

3 tablespoons oil
2 tablespoons flour
¼ cup red chili powder
2 cups broth (beef, chicken, veggie)
2 (10 1/2 ounce) cans tomato puree
½ teaspoon oregano
½ teaspoon cumin
½ teaspoon garlic powder
Salt

1. In a large saucepan, heat oil over medium heat.
2. Stir in flour and cook 1 minute (stirring the whole time).
3. Mix in the remaining ingredients and simmer 15 minutes.

Vegetable Enchilada Casserole Recipe
This takes a little prep but the results are worth the effort.

Serves 6

2 tablespoons olive oil
1 large onion, diced
2 garlic cloves, minced
3 medium zucchini, sliced into thin half moons
3 medium yellow squash, slice into thin half moons
1 (14 ½ ounce) can corn
1 (14 ½ ounce) can black beans
1 jalapeño, seeded and minced
Juice of one lime
1 bunch of cilantro, chopped
2 cups grated Cheddar or Mexican mix cheese
2 – 3 cups enchilada sauce
8-10 (6 or 8 inch) flour tortillas
Salt

1. Preheat oven to 400 degrees.
2. Lightly oil a 13×9 pan.
3. Heat oil in a skillet with a lid over medium heat. Add onions and sauté about one minute.  Add garlic, stir for another minute.
4. Add zucchini and squash, stir, salt lightly, lower heat, and cover.
5. Cook, stirring occasionally, until onions are transparent and zucchini is tender, about 10 minutes.
6. Meanwhile, Mix the enchilada sauce or if pressed for time use canned sauce.
7. Spread about 3 tablespoons of the sauce in the bottom of the baking dish.
8. Turn off the heat under the veggie mixture and stir in the corn, beans, jalapeno, lime and cilantro.
9. Working with one tortilla at a time, spread about 3 tablespoons of the veggie mixture in the middle of a tortilla. Pour on tablespoon of the enchilada sauce over the vegetables and sprinkle with 1 tablespoons of cheese, roll it up, and place seam-side down in the baking dish. Repeat with the remaining veggie mixture and tortillas.
10. Pour the remaining enchilada sauce over the casserole and sprinkle with some cheese.
11. Bake uncovered for 30-35 minutes.
12. Remove enchiladas from the oven, sprinkle with additional cheese.  To serve, remove from pan with a spatula.

Optional garnishes or add-ons: avocado, green onions, salsa

The real kudos ….a call the next day from my MIL to say she loved the enchiladas – especially the leftovers she just had for lunch. Now, that is a birthday gift.

Recipe inspiration: Amy’s Kitchen – Enchiladas and the cookbook from La Casa Sena – the Cuisine of Santa Fe.

Enjoyed this post? See these:

1. Long Holiday Weekend + lots of fun, family and cooking = Sunday Night Takeout
2. A Thrifty Thursday Quick Veggie Soup
3. Thrifty Thursday – Barley Soup Recipe

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Tags: enchilada sauce recipe, mexican food recipes, tortilla roll-up, veggie enchiladas

This entry was posted on Sunday, June 7th, 2009 at 10:53 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.