Vegiladas and Muddy White Russians, though not necessarily together
I’ve been tweaking and tweaking my old enchilada recipe and I think I’ve finally settled on a dish that everyone likes. Except now it’s not very much like the original chicken enchilada dish and we’ve been calling it Vegiladas because it has so many vegetables crammed into it. It’s not vegetarian, it just has a lot of vegetables.
So here it is if you are interested.
Vegiladas
Ingredients:
- 1-1.5 lbs boneless skinless chicken (breast or thighs will work)
- 1 large (28-oz?) can of enchilada sauce (mild or spicy, green or red—your choice)
- about 16 10-inch tortillas (flour or corn, your choice)
- 2-4 cups shredded Mexican-blend cheese
- 1 15-oz can of black beans
- 1 head of broccoli
- handful of asparagus
- 1 medium onion
- 2 stalks of celery
- 1 bell pepper (I like orange or yellow)
- olives and sour cream for garnish
Directions:
1. Put your chicken in a slow-cooker set on high with about 3/4 of the can of enchilada sauce. Reserve last 1/4 of can for later.
2. Let it cook, let it cook, let it cook! (for 4-6 hours while you get on with the rest of your life)
3. A half-hour before you’d like to have dinner turn off your crock pot. Chop up all your vegetables into bite-sized pieces. You can preheat your oven now to 350 F if you like.
4. Pour a little olive oil into a skillet set over medium heat and saute the onions, celery and bell pepper until soft.
5. With two forks shred the chicken right there in your slow-cooker.
6. Add drained and rinsed black beans to pot with chicken.
7. Add 3/4 of cheese (save some for garnish on top).
8. Add sauteed vegetables and broccoli and asparagus.
9. Mix together. Cheese will begin to melt.
Don’t worry contents of slow-cooker are far yummier than they appear.
10. Scoop a large spoonful into a tortilla, roll it up and place in a 9×13 baking dish with the seam side down.
11. Repeat until baking dish is full of rolled enchiladas. They should be in there pretty snug; usually that size dish will fit 16 filled and rolled tortillas.
12. Top with remaining enchilada sauce, cheese and sliced olives.
13. Bake at 350 for 30-40 minutes or until sauce bubbles.
14. Serve with sour cream as a garnish.
Enjoy!
I was supposed to have a photo here of a nicely garnished plate but we were so hungry we gobbled them all up and forgot completely about the camera.
Later on that night Troy and I decided to attempt to make a White Russian. I’d seen the recipe earlier on Jora’s website and have been wanting to try one ever since. We didn’t have the right kind of glasses so no matter how hard I tried, I couldn’t keep the cream separated from the vanilla vodka and Kahlua.
Nevertheless, they were quite delicious even if they were muddy. Especially when paired with Bethany’s freshly-baked black and white cookies (care of Smitten’s recipe). I might not have seen all the tourists sights while I’ve been on vacation but I have definitely tasted a lot of yummy food! Going home is going to be very sad and diet-filled.
So, tell me, what do you like to eat when you are on vacation?
10 Comments
Angella
I am SO making these enchiladas. Mmmmm….
JennyBean
Haha, small world, I also made enchiladas today! Enchilada sauce costs a fortune in South Africa, though, because its imported, so I found a really great recipe to make it from scratch. Will probably post it on my blog sometime this wk.
When I’m travelling, I always seek out the local cuisine. The exoticism of the food obviously varies with locale…when I was in Cyprus I lived on roast lamb and haloumi pitas, but in Chicago I sought out the best deep-dish pizzas I could find. When I’m the one doing the cooking, though, I tend to cook things like curries and stirfries. They’re quick, cheap, and usually I have leftovers, which allows me to spend the next day enjoying my vacation instead of cooking! :)
Your vegiladas look yummy, B!
Shanee
When we go on Vacation it’s to SC to visit my hubby’s parents. And so we have a lot of SC BBQ which comes with a mustard-based sauce. And whatever yummy thing Hubs had from his childhood his mom makes to make him feel at home.
Ana
That looks delicious! I’m adding this recipe to my files :) YES!
Jora
All of that looks so good! I have thought about making those cookies and now I’m going to have to. :-)
Erin
Ha ha! The only time I have seen my husband really intoxicated was a Halloween he spent in costume as The Dude from The Bog Lebowski, drinking White Russians all night. They were so delicious, he lost count!
I am going to try these veggie-ladas. Thanks!
Melissa
Unfortunately, I like to eat a little of everything when I’m on va-cay. My jeans are always mad at me when I get back.
Liz B
When I go back to the States (I’m currently an expat in London) I go crazy for things like barbecue and burritos and anything that tastes like home. When I visit foreign places I like to try something local and always manage to find a good bakery or two (or three).
Jenna
Oh, I love those black & white cookies…I made several batches during all the DC snow storms. Thanks for the yummy looking enchalada recipe, can’t wait to try it.
BeachMama
That is a lovely recipe. For the white russians put the cream in first and then the khalua will float on the top if you pour it gently down the side of the glass. Cream is heavier, it will float on the top, but it is harder to achieve.