I came home from my five-day Oklahoma holiday craving vegetables, but I arrived to find an empty refrigerator. That night, I made do with some sorry-looking avocado smashed on toast from last week’s photo shoot.
When I got back to town, developing this enchilada recipe was a high priority. While I usually try to incorporate the freshest seasonal produce available, I wanted to create a simple enchilada recipe that could be enjoyed year-round.
I’d like to keep some wholesome recipes in my repertoire that use pantry and freezer ingredients. So, I embraced jarred roasted red peppers, frozen spinach and corn for this recipe and came up with hearty, produce-packed enchiladas. I’m thoroughly enamored with the roasted red pepper sauce and the end result.
The only fresh ingredients that might necessitate a trip to the store here are cilantro and avocados. I wouldn’t skip them, as the cilantro lends fresh flavor and the avocados contribute rich creaminess. I have some storage tips to share in that regard. First, store your cilantro in the fridge, with the bunch of cilantro in a small mason jar filled partially with water like you would a vase of flowers. Cilantro will keep well that way for one to two weeks. Choose avocados that still have their little “button” on the smaller end attached. If you can peek under the button and see green, you have a winner. Store the avocado in the refrigerator when it’s close to ripe to slow its ripening.
Disclaimer: This is a working partnership with Avocados from Mexico and Muy Bueno Cookbook and I was compensated for recipe development. Opinions expressed are my own, always. The truth is I love avocados! Make it gluten free: Buy gluten-free tortillas. *Cheese note: Feta is tangy and salty, whereas Jack cheese is mellow and creamy. If you use only Jack cheese, you’ll use up one block of cheese. **Tortilla note: I had enough filling to fill 10 tortillas, but only 8 tortillas came in the package and I ran out of room in my baking dish. I’ll make quesadillas with the leftovers.
