Hey everyone! So it's been almost two weeks since I've written here and I have missed it so. We are moved into our new place and unpacked and everything is pretty wonderful where we are. I love being near restaurants, the train and like a block away from a post office. So to make my transition back into the blog, I will review a regular recipe that comes up my menu repertoire. A wonderful recipe that my whole apartment loves. I am talking Enchilada Bake......
So I was browsing through Mercy for Animal's Vegetarian Starter Kit (and that is the link to order one) at The Chicago Diner one day and found this recipe and it popped me right in the face. I love Mexican food and all the components seem to work so well together (diced green chiles, pinto beans, etc.), so I made sure to try it. YUM. So good. The wonderful combination of melty cheese, beans, green chilies and enchilada sauce just blows me away every time I have it. It is ridiculously easy to make and gives you plenty of food for leftovers. And who doesn't love food with Fritos crumbled on top? Seriously.
(This is a weird sad bastard picture of someone's enchilada casserole... sorry. I'll take my own picture next time!
Here are my notes:
-- I use flour tortillas instead of corn. I love corn tortillas but I know a lot of people don't like the texture of them (my roommates included).
-- Sometimes I make my own enchilada sauce (recipe here) but mostly I just buy the canned stuff, I ain't picky.
-- This is a vegan recipe but I use regular cheddar cheese but I imagine the Daiya Cheddar would work some serious magic here.
-- I always forget, but I mean to buy two cans of diced green chilies every time I make this. It can definitely use two cans, especially if you love the flavor and not necessarily the spiciness of chilies.
-- And when this is about done, I usually broil the top on high for about 2 minutes because I really like a crunchy crust on top.
I give this recipe:
I'm going to be making more new food this week and it will be amazing. See you again soon!