So, yeah, I gave you a two-fer the other day and then I disappeared. I planned on taking Wednesday off, but not yesterday. But then stuff to grade started flowing in. So, I've been pinned under the laptop for two days.
Last night, I made my version of my favorite dish from Cantina Laredo. We got one in West Little Rock a few years before we moved and this was one of the few vegetarian friendly dishes on the menu. Even before we moved, I started making these at home. After all, you can make a huge pan for what a serving and a margarita cost to get over there, and you don't risk a DUI on the way home. Oh, and leftovers--you'll have leftovers.
I'm going to give you the down and dirty easy recipe version first, then I'm going to tell you how you can make it harder :)
Artichoke and Avocado Enchiladas
Throw this in a bowl:
2 cans of quartered artichoke hearts
3 ripe but firm avocados (Hass, please), cut into slices
Juice of 1 lime
1 roasted, peeled and seeded red bell pepper, chopped
In a skillet, saute the following just until the onion is tender. (I do this at a pretty high heat in my iron skillet because I love char on the edges--sort of like a flash sear (I don't think that's a real word). But, you could just saute them at whatever temperature you feel safe):
1 yellow onion cut in half and then sliced into thin slices (think crescent shapes)
1 teaspoon or so of cumin seed
1 minced clove of garlic
Pinch of crushed red pepper
Throw the garlic and crushed red in just at the end. You don't want to burn either, but you do want them to get warm and cozy with the onions. When cooled to a temperature where you can handle them, pour the onions in your bowl with the other filling ingredients.
2 cans of green chile enchilada sauce (approx 14 ounces each)
Warm the enchilada sauce in a sauce pan or in the microwave. Preheat your oven to 375. It's time to assemble. Gather a 9 X 13 casserole dish, your bowl of filling, 12 corn tortillas, the warm sauce. Spray or grease the dish. Put in just enough sauce to cover the bottom of the pan. Now it's time to roll!
You probably will want to dip the tortillas in the warm sauce to make them pliable. The ones above were freshly made and held in a tortilla warmer, so they were pliable enough. If you don't want to dip in the sauce and you're using store bought, you can wrap them in a slightly damp kitchen towel and microwave them for a little bit. Like 30 seconds at a time, checking to see if they are floppy. And, as you can see, I snuck in some cilantro in ours (odd observation--apparently spell check does not think "snuck" is a word).
I had some cheese that needed to be used, so that's about 3.5 ounces (yes, I weighed it). Shove the whole thing in the oven uncovered until your medical resident texts you and says she's coming home (or for about 30 minutes).
One time we were talking to our pal Kass and either D or I said something about roasting our own coffee beans and Kass was like, "Of course you were." I promise I've used the canned sauce and store bought tortillas, but last night those were from scratch.
If you want to make it more difficult and time consuming, you can make your own tortillas and your own green chile sauce, which I did. I made the chile sauce earlier in the week to go with stuffed yellow squash, and I needed to use it up. As you can see, we had grilled pineapple on the side.
Angel lives in Camden, Arkansas where she writes stuff and sometimes sends it out to other people to read. She used to grade papers, but not anymore. Check out her main site to see what she's up to lately.