What’s for dinner – 10.27.12

Vegetarian enchiladas even kids will eat
Enchilada Ingredients:

  • Corn tortillas (I used white), 12-18, depending on how much filling in each
  • 1 bag, Boca Crumbles (or similar)
  • 2 cans prepared red or green enchilada sauce (or one large jar – about 20 ounces or 2 1/2 cups)
  • Crumbled white cheese (I used Valbreso Feta)
  • Grated cheddar or cheddar-jack cheese
  • Butter & vegetable oil

Salad fixings

Apples (or other tart fruit)

Pyrex dish, square or rectangular


Preheat oven to 350 degrees


  • Heat frozen veggie crumbles in microwave, per package directions (I put them in a glass bowl with a plate to cover and heat for 6 minutes on high)
  • While crumbles are heating, melt some butter and oil (I use canola) in a skillet; quickly flip tortillas, one at a time, in the butter/oil mixture, coating lightly and heating slightly; stack on a plate until all have been coated (better to prepare too many than too few)
  • Stir a some of the green sauce (3-4 Tbsp.) and a good handful of crumbled white cheese into the veggie crumbles until well mixed
  • Put a spoonful or two of mix in the middle of a tortilla, fold in half, pinch the filling toward you and roll it up; place in the Pyrex dish, snug against one end
  • Repeat until all filling has been used, tucking each enchilada close to the one next to it so they don’t unroll
  • Pour sauce to cover and then top with cheese (I use a mix of grated cheddar-jack and feta)
  • Bake 15-20 minutes until cheese is melted and dish is hot; broil for the last couple of minutes to crisp the edges


While enchiladas are baking….

  • Slice 2-3 Gala, Fuji or Honeycrisp apples – toss with a little orange juice to keep them from turning brown
  • Wash a head of red leaf lettuce and spin dry
  • Tear the lettuce into pieces and toss in a salad bowl with feta crumbles and dressing (and whatever other salad ingredients you and yours may like)


Serve family style, which for us includes milk for the kids and red wine for the parents

Overachievers only (my husband): sprinkle thinly sliced scallions over the enchiladas before serving; it looks pretty

Shopping list

Frozen veggie crumbles (1 bag), 2 cans or 1 large jar enchilada sauce (red or green), white cheese, cheddar cheese, corn tortillas, head of lettuce, apples, scallions (for overachievers), any other salad ingredients you like; beverages of your choice

Kitchen staples: butter, oil, salad dressing


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