I’m shopping my shelves for dinner tonight because easy is the word… A friend recently posted a vegetarian enchilada recipe and also brought a batch to a potluck. Yummers. She shared 2 helpful tips. First, the sauce was a base of tomato paste and second the Adobe is not necessary, she made her own spice blend. Since I believe recipes are made to be broken and what was in my fridge and in the pantry was what I had to use… this is what I came up with.
This recipe can easily be made vegetarian by subing the chicken with quinoa, more veggies or just brown rice.
- 2 cups of tomato sauce (i had sauce from last seasons batch of tomatoes)
- 2 cups water/broth OR 1 c water & 1 can beer
- 1 can tomato paste
- splash of lemon or lime juice
- 1/4 c cilantro, chopped
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 2 tsp chili seasoning
- 1 tsp ancho chili pepper
- 1 tsp oregano
- 1 tsp salt
filling (use what you have on hand…rice, beans, corn…whatever)
- 1 1/2 lb poultry, diced or finely chopped in the food processor
- 1 can beans
- 3 cups spinach, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 6oz fat free greek yogurt (1/2 in stuffing, 1/2 in sauce for the top)
- 4 oz shredded cheese…whatever you have handy
had the turkey and tomato sauce then just filled in with the rest of the leftovers…only had to buy the cheese & tortillas.
preheat the oven to 350 and prepare a 9×13 baking dish with a light olive oil spray.
let us begin. it looks like a long list but this is quick and easy… 15 min prep tops.
sauce first. in a medium bowl mix the tomato sauce, paste, herbs & spices, liquid, and cilantro.
drain the beans. dice & quickly sauté the veggies
mix 1 1/2 cup of the tomato sauce with the poultry. in the remainder of sauce add 1/2 of the yogurt. then let the stuffing and rolling begin.
bake for approximately 30 minutes or until the cheese gets golden.