Wednesday, August 20, 2008

Left-Mex: Grilled Vegetable Enchiladas

I never mind when there are leftover grilled vegetables in the refrigerator. To me, they always portend something wonderful in the making.

This week, the grilled veggies included zucchini, eggplant, onions, peppers, and corn.
The something wonderful, as you will soon see, is enchiladas.

Now, don't go getting on my case here. I know that these are a fairly big departure from anything truly authentic. But, I also don't care. Because they're downright delicious.

First, we chopped up the vegetables. Not too finely -- but enough that they'd behave properly when wrapped. Then, we tossed them with a bit of chipotle powder and a hint of salt. Now, I understand that this looks like a veritable mess right now. But, trust me. Eventually it turns into something wonderful.
On this particular day, we had some hand-thrown flour tortillas in the fridge. So, those served as the base for our enchiladas. We took approximately 1/2 cup of the seasoned, chopped vegetables and threw them on top of each tortilla... rolling them up into snug little packets.
Which we threw into a pan that had been generously lined with enchilada sauce.
When we're not making our own sauce, we like this particular variety from Trader Joe's. It's afforable, tasty, and (most importantly) chile-based. We are NOT big fans of tomato-based enchilada sauces at our house. So, we take great pains to avoid them.
Once we filled all the enchiladas (in this case, we had enough filling for about 10 tortillas), we poured the remaining sauce over the top. Just look at how those babies glisten in the sun (that's very important)!
You'll note that, in a rare effort to be health conscious, we didn't put any cheese inside the enchiladas. Well, dont' be deceived. We just saved it all for the top.
After popping them in a 350ºF oven for about 20-25 minutes, they were transformed into a very lovely thing (or 10 very lovely things, if you want to get technical).
After the margarita I drank while putting together the enchiladas, my photography skills (what few I have) went down the drain, so you'll excuse this humble composition. It does showcase the melted cheese nicely, though...

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  1. Thanks for dropping by my site. I find yours hiliarious. You guys always seem up to having a good time. Nice enchiladas, and yeah, a little cheese never hurt anyone :) Except lactose intolerants maybe.

  2. I've never made enchiladas before. Yours look so darn good! I've gotta make these!

  3. This is a great idea! I have tons-o-enchilada sauce in the cupboard right now!

  4. What a great use of leftovers! They look amazing and yummy.

  5. I'm melting in front of that melting cheese!

  6. I saw ya'll featured on Lore's blog. I love how you used to have a newsletter. That's so cute! I love your blog!

  7. What a great way to use up all that squash in my garden! Thanks for the post....and the "margarita" photo turned out rather well!!

  8. Yum! Thanks for dropping by... your enchiladas look fantabulous :) We have yet to have leftover grilled veggies, as we always eat them all(!), but this sounds good enough to grill just for this purpose!
    Another blogging couple! Hooray!

  9. I just love how leftovers can be transformed into something so delicious looking like your enchiladas!

  10. looks so great. I love enchilada's I haven't made them in a while. I made them every week when my kids were newborns, because they are so easy and great....not to mention re-heat wonderfully. I think I burnt out. I love the use of grilled veg.

  11. These look almost too healthful! I'm glad you covered them with cheese. :-D Definitely a great use for leftover veggies.

  12. These look amazing - what a great idea.


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