April is here and with it another Foodie Extravaganza! This month Camilla from Culinary Adventures with Camilla told us to make some enchiladas.
It has been 13 months since I’ve participated with this group but I couldn’t turn down enchiladas! I mean, how could I!? My husband and I had a fun culinary routine of Mexican Mondays which held strong for at least 5 years. And to this day, when I do put Mexican cuisine on our weekly menu, I let it fall on a Monday. Mexican Monday allows way more versatility than Taco Tuesday.
My Honey Lime Chicken Enchiladas are a family favorite, and my go-to dish for bringing to friends after having a baby or a deployment. I had to come up with something different for today’s post and somehow my mind wandered to one of our favorite Mexican places in Ohio, Abuelo’s. We didn’t realize it at the time, but Abuelo’s is evidently a chain restaurant, but we still liked it! My favorite dish were their Spinach Enchiladas, so that’s what I have for you today. My husband couldn’t stop raving about them and has declared them a strong competitor to the previously mentioned Honey Lime Chicken Enchiladas.
- 10 oz bag frozen spinach
- 2 strips center cut bacon, diced
- 1 1/2 C diced mushrooms
- 1/2 small onion, diced
- 1/4 bell pepper, diced
- 2 cloves garlic, minced
- 1 1/2 tsp diced chipotle peppers in adobo
- 2 tsp salt
- 1/2 tsp black pepper
- 4 oz Velveeta cheese, cubed
- 3 oz cream cheese
- 1 C frozen corn
- 6 taco sized flour tortillas
- 1 10 oz can green enchilada sauce
- 3 handfuls shredded Mexican blend cheese
- Microwave the spinach according to package instructions.
- In a large skillet cook the bacon until crispy. Add in the mushrooms, onion, pepper, garlic, and chipotle peppers and cook until tender. Season with S+P.
- Add the cheeses and cook until melted. Stir in the corn and cooked spinach.
- Preheat oven to 350 degrees F. Lightly grease a casserole dish.
- Divide the spinach mixture onto the tortillas, rolling them up and placing them seam-side down in the prepared casserole dish. Top with the enchilada sauce and the cheese. Bake 25-30 minutes until bubbly and the cheese is melted.
This recipe is modified from mollypaul at http://www.geniuskitchen.com/recipe/abuelos-spinach-casserole-112480*
Be sure to check out these other creative enchilada recipes:
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Are you invested in the National Championship game tonight? I think it would be incredible if Clemson could keep their undefeated season but they have their work cut out for them, Alabama is a tough powerhouse to take down.
It’s hard for me to watch football without some sort of dip to snack on, especially if we have company over!
Earlier this year In November my brother-in-law and his girlfriend now fiance (finally!) came to meet Treat. They are both also Auburn grads so there wasn’t any fight over which game we’d be watching on Saturday. It was the Georgia game and we knew it’d be a tough one, so good food was a must!
I’d been eyeing this dip on one of my Pinterest boards for a good while and was anxious to finally give it a shot! With enchilada flavors and real cheese it’s a step up from the usual favorite game day dip. It’s a thicker dip that’s pretty dang close to being called enchilada chili! Firecracker enjoyed the dip as well and I was happy to let him eat as much as he wanted – we could do a lot worse than beef, cheese, and veggies.
- 1 lb ground beef
- 1 1/2 C enchilada sauce
- 1 can (15 oz) fiesta corn
- 1 1/2 C shredded cheddar cheese, divided use
- 1 1/2 C shredded Monterey Jack cheese, divided use
- Preheat oven to 400 degrees F. Lightly grease oven-safe casserole dish.
- Brown ground beef in a high sided skillet over medium-high heat until cooked. Drain the fat.
- Add the enchilada sauce and corn to the skillet. Mix in 1 C cheddar and 1 C Monterey Jack cheeses, stirring until melted. Season to taste with S+P.
- Transfer dip to prepared baking dish. Top with remaining cheeses.
- Bake 5-10 minutes, or until bubbly and golden.
- Serve with tortilla chips.
*This recipe is modified from Chungah at http://damndelicious.net/2013/10/21/beef-enchilada-dip/*
They say you’re not a true cook until you’ve owned (or at least cooked in) a cast iron skillet. I don’t know who “they” are, but I do know why “they” love the cast iron. Cast iron provides the most even cooking temperature, it’s oven safe, and the more you use it the better your food tastes.
I’ve always dreamed of using a cast iron skillet. I’ve even gotten really close to buying my own – but I chicken out at the price. I’ve seen many recipes that require or heavily suggest the use of a cast iron skillet. I always save these recipes but they’re filed under the “yeah-right-that’ll-never-happen” category. (Like ice cream maker recipes, until my husband gave me an ice cream maker for Christmas!)
These cast iron skillet recipes are no longer only in my dreams because I am now the happy owner of a cast iron skillet. But not just any cast iron skillet! I have Stuart’s grandfather’s skillet! My mother-in-law had two and generously gave me one.
Naturally the first thing I use it for is Mexican Monday!
This tortilla pie tastes better than it looks (now that the sun goes down at 5:30 it’s impossible to get good food photography). If you want to see photos that do this pie justice check out the original recipe. There are a lot of steps but they can easily be done in advance. And let me tell you, it’s completely worth it. This tortilla pie takes the flavors of enchiladas, combines it with the volume of a burrito, and assembles it in pie form. Crispy on the top and creamy on the inside.
The size tortillas you use will depend on the size of your skillet. Because my skillet is a square, my tortillas were smaller than the original, therefore I used less of the filling. What was left of the filling ingredients created a perfect burrito that Stuart took to work for lunch.
- 1 lb ground beef
- 2 tbsp taco seasoning
- 1/2 C beef broth
- 1 – 2 tbsp canola oil, divided use
- 1 onion, diced
- 1 tbsp minced garlic
- 1 tbsp flour
- 1 C milk
- 3 scallions
- 1 can (15oz) refried beans
- 1 C enchilada sauce
- 5 flour tortillas (size to fit in cast iron skillet)
- 1 – 2 C shredded Mexican blend cheese
- In a cast iron skillet, brown ground beef over medium-high heat. Season with taco seasoning and add the beef broth. Cook until reduced. Remove from skillet and place in a bowl.
- Add up to 1 tbsp oil to the skillet (if needed) and saute the onion until translucent. Add garlic and cook 60 seconds. Remove and add to the beef.
- Create a roux by putting 1 tbsp of oil in the skillet and whisking in 1 tbsp flour. Reduce heat to medium and slowly add the milk to the pan, whisking constantly. When thickened add the beef and onions. Add scallions. Remove from skillet.
- Preheat oven to 350 degrees F.
- Wipe out skillet. (Careful, it’s hot!) Spray with non-stick cooking spray.
- In a bowl, mix together refried beans and enchilada sauce.
- Place 1 tortilla in the cast iron skillet. Top with up-to half of the bean mixture. (This will depend on the size of your tortillas.) Place a tortilla on top of the beans. Top with up-to half of the beef mixture. Repeat. Top pie with last tortilla, cover with shredded cheese.
- Bake 30 – 40 minutes, until golden brown.
*This recipe is adapted from Anita at http://www.hungrycouplenyc.com/2014/06/mexican-tortilla-pie.html *