The Whole Enchilada

posted May 30, 2007
  by Pamela Chester, The Savvy Slow Cooker

My love of Mexican food never tires. After spending a week in Mexico, what do you think I had for lunch the first day back at work? A burrito! Even though most of what you might call Mexican food is not authentically Mexican (a burrito is more California-Mex than truly Mexican), the flavors come from south of the border. Lately, my go-to easy weeknight meal or hearty snack is a cheese quesadilla, with various fillings and dried chipotle or ancho chilies.

It goes back to when I was a little kid. Even while growing up, I remember that one of my favorite dinner events was taco night, when we would have a dinner of make-your-own tacos with all kinds of fixings. Back then I thought Taco Bell was as good as it gets and even up into college, when my roommates and I made a “run for the border” every Tuesday night! But there were other Mexican dishes that my mother would make from time to time such as chicken enchiladas.

Now I enjoy a whole spectrum of Mexican food, and have a lot of fun experimenting with different Mexican recipes. There is a great “foodie” novel and movie called Like Water for Chocolate, in which the main theme involves expressing love and feelings through cooking. It includes recipes that inspire one to cook a whole range of gourmet Mexican specialties, not just the kind that involve fried tortilla chips and cheese.

One of the quintessential Mexican dishes — enchiladas – provides a great way to experiment and create a one-of-a-kind recipe. Traditionally they are made with corn tortillas that have been filled with various fillings and rolled up and covered with a chili sauce. There are many kinds of enchiladas: chicken, green chile, turkey, shrimp, red chili, to name a few. Common garnishes include sour cream, chopped onions, lettuce, cilantro, chili peppers, and olives, so feel free to experiment. As a side dish, you can serve Mexican rice.

You can even make a modified version of enchiladas in the slow cooker. The recipe below is a different kind of twist using cornbread, which is more southwestern than Mexican, and while not truly authentic, it is tasty nonetheless. It’s also vegetarian, making it fairly healthy. You can make them even healthier by using reduced fat cheese, if preferred.

So not only can you express your love for your family by preparing delicious enchiladas in the slow cooker, but it is also an easy way to make a one pot meal that your whole family will love!

Enchilada Casserole Recipe
http://www.cdkitchen.com/


Serves/Makes: 6
Ready in: > 5 hrs

* 3 tablespoons diced green chiles, divided
* 1/2 cup salsa
* 1/4 cup chopped green onions
* 1 clove garlic, minced
* 1/4 cup chopped fresh cilantro
* 1 can (15-ounce size) black beans, rinsed and drained
* 1 can (11-ounce size) corn with red and green peppers, drained
* 1 tablespoon chili powder
* 1 cup canned crushed tomatoes (preferably fire roasted)
* 1/2 cup egg substitute
* 1 package (8 1/2 ounce size) corn muffin mix
* 2 tablespoons chopped bottled roasted red bell peppers
* 1 1/2 cup shredded Mexican blend, jack or cheddar cheese
* 6 tablespoons low-fat or regular sour cream
* 1 1/2 teaspoon thinly sliced fresh cilantro
* 1/2 head iceberg lettuce, shredded

Place 2 tablespoons green chiles and next 8 ingredients (through crushed tomatoes) in a 3 1/2-quart electric slow cooker and stir well. Cover and cook on low-heat setting 4 hours.

Combine remaining 1 tablespoon green chiles, egg substitute, muffin mix, and roasted bell peppers in a bowl. Spoon batter evenly over bean mixture in slow cooker. Cover and cook 1 hour or until corn bread is done.

Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts and serve. Top each serving with sour cream; sprinkle with cilantro and lettuce.

©2008 CDKitchen, Inc. No reproduction of this article may be made without express permission from CDKitchen, Inc.



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