Best Vegetable Cheese Enchiladas Ever

Tonight I made the best Mexican food ever.  I made Vegetable Cheese Enchiladas, Jalapeno Cilantro Rice with Sauteed Fresh Corn.

I will start with the easy sides.  Now I can't give you specific measurements because I kind of just throw things in, but I can give you estimates and you can alter it to your own liking.

Jalapeno Cilantro Rice


Brown Rice - (cook like you normally would, I made enough for 4-6 servings)

Take a small frying pan and put in some oil (about 1 tablespoon), turn on medium heat.  Add about two tablespoons minced garlic, half of a large onion chopped and two tablespoons jalapenos chopped (I used jarred sliced jalapenos that I keep in the fridge).  Saute everything until the onions are translucent, but don't make the pan too hot that it browns the onions or garlic.  You don't want to burn it at all.  Lower the heat if it starts to brown at all.

Once the onions are cooked turn the heat off, then add about two tablespoons or more of chopped fresh cilantro (I love cilantro, so I added a lot) and mix it all up together.

After all mixed, then add onions, garlic, jalapeno and cilantro to the brown rice and fluff all together.

It was absolutely delicious.  It had a great kick and tons of flavor.

Sauteed Corn


I used three ears of fresh corn.  I sliced all the kernels off the cob.

Use a medium frying pan.  Put about one tablespoon of butter.  Melt butter halfway in pan.  Add all the kernels.  Saute so that all the corn is covered in butter.  Then add a little fresh cracked pepper and sea salt to taste.  Saute entire mixture until hot.

Dave added the corn to his rice and mixed them all together and I tried it both separately and mixed and it both tasted great.

Vegetable Cheese Enchiladas


Enchilada Sauce
2 15 oz. can of organic tomato sauce
2 tablespoons Chili Powder
1 tablespoon minced garlic
1/2 teaspoon Cumin (or more if you like cumin)
1 red bell pepper (or any other bell pepper) chopped

Combine all in a pot and cook until it starts to boil, then let it simmer for at least 5 minutes.  Once cooked, put enough sauce on the bottom of an 11x13 baking dish to have a nice layer on the bottom.  Then add some sauce to a bowl because you are going to dip the corn tortillas in the sauce on both sides before you stuff them.  The remaining sauce will be poured over the top of the enchiladas.

Cheese Mixture


One package of mixed Mexican blend cheese (I think it was 15 oz total)
A little more then half of a cup of sour cream
Two Tablespoons of fresh chopped parsley
Pepper
Cilantro (Add as much as you want or non at all)

Mix everything together in a bowl and set aside for stuffing of the tortillas later

Vegetables


1 cup mushroom, coarsely chopped
1 cup chopped zucchini
1 cup chopped squash
1 cup chopped bell pepper
2 tablespoons garlic
half of a large onion chopped

Use a little bit of olive oil and heat in pan.  Add garlic and onions, cooked until onions are translucent.  Add all the remaining vegetables and saute until partially cooked (you don't want to overcook because you don't want it to be mushy in your enchilada).  Remove from heat and get ready to add to enchilada.

Assembly
Preheat over to 350.
Before you start to assemble you will also need a can of refried beans (I used Organic Refried Pinto Beans) and a can black beans drained.

For each corn tortilla:

Dip both sides in enchilada sauce, then add down the center a thin layer of refried beans, some black beans, some of the sauteed vegetables and then some of the cheese mixture.  It will be a full tortilla, but roll it over and place in baking dish seam side down.

Continue until you fill up the baking dish.  Put in as many as you can get.

I had a good amount of left over veggies, so I placed them all over the top of the rolled tortillas (remember that they might be juicy from being heated, so just drain the juice and pour only the veggies on top, not the juice).  Then pour all the remaining sauce over the enchiladas.

You will have leftover refried beans and black beans as well.  You could heat it up and have it as an additional side dish or put it away and keep it for quesadillas later.

There should be extra cheese mixture left over too.  Sprinkle the remaining cheese over the top.  Then add a little more cheddar cheese over the top to cover all the remaining enchiladas.  You don't need that much cheddar cheese because the cheese mixture really spreads when it heats up and melts.

Bake in 350 oven for about 20 minutes until all the cheese is melted and the sauce is bubbling.

Let sit out for about 10 minutes before cutting into it.

Everything was so delicious.  Dave and I loved everything.  So good.