enchiladas and spanish rice..yumm!
there are 2 dishes that littlefoodie sparkles will not snub...enchiladas and spanish rice. do i make it a lot? yes! but its good and healthy and ooey gooey with cheese and veggies and turkey.
this halloween i made the requested dishes for the spooky celebration and like always, littlefoodie booty ate it up like a champ.
the enchiladas are full of turkey meat, black beans, zucchini, garlic, onion and cheese. and the rice has carrots, corn and peas along with brown basmati rice (trader joes of course!)
its a great make ahead dish and you can add any veggies to it or omit the meat..whatever you want!
1 pckg handmade whole wheat tortillas (trader joes..so soft and yummy!)
1 pckg ground turkey meat
a few cups of shredded cheese (i like a blend of cheddar and jack)
1 can amys refried black beans
2 bottles trader joes mexican red sauce
2 zucchini, scrubbed and small diced
1 small onion, small diced
1 tbl minced garlic
liberal amounts of chili powder and cumin (or to taste)
s&p, to taste
pour just enough red sauce on the bottom of a casserole dish to make a light coating.
in a pan saute garlic and onions until translucent.
add the zucchini and saute until tender.
add turkey and brown.
toss in the can of beans and mix. add the spices. let it cool a bit if you need to.
take a tortilla in your hand add some turkey filling and sprinkle some cheese inside.
roll it up and place it seam side down in a casserole dish.
repeat with the rest the pour the remaining sauce over. sprinkle with lots of cheese.
if it seems dry and sometimes this can randomly happen just pour a little chicken stock/broth in to add more moisture.
bake for about 30-35 min. in a 375 F oven or until bubbly, cheese is melted and its totally heated thru.
1 cup brown basmati rice (or whatever you choose, i get it from tj's)
1 1/4 cup chicken stock/broth
1 small can (i think its about 15oz?) organic tomato sauce
1/2 small onion, small diced
1 1/2 tbl minced garlic
1 cup cleaned carrots, small diced
1 cup frozen peas
1 cup frozen corn
1 tsp chili powder
1 tsp cumin
1/4 tsp oregano
s&p to taste
saute onion, garlic and carrot in olive oil in a pot.
add chicken broth and tomato sauce and bring to a boil.
stir in rice and spices.
bring back to a boil then simmer about 45 min on low heat with a lid on.
check frequently to see the moisture and if its not fully cooked add a bit more chicken stock/broth.
when done turn off heat. add corn and peas. taste for s&p and serve w/enchiladas.
here is a pic of the trader joes red sauce..so good!