Yummy Enchiladas-Written and Cooked By Dodger

 

 Tonight we made enchiladas. They are completely made out of local food, at least the veggies are because they are from our garden! It was a lot of fun making them because I got to help. Plus I got to use our new bowling ball handled knife! I was cutting onions but refused to stop for so long that when I was done my eyes burned.

Here’s our recipe…

All the tomatoes green and red left in the garden, about 10 large and 30 smalls-sliced

Peppers, green and red from the garden-sliced

3 cloves of garlic smashed

1 small onion sliced

1 bunch of cilantro-chopped

1 tsp of cumin

1 tsp of coriander

Salt and pepper

2 Tblsp of olive oil

2 cups of water or broth

Sauté onion, garlic, spices in olive oil.  Add tomatoes, peppers, and water and simmer 30 minutes.  Purée into a sauce.

In other words we mixed it all together.  Then dip corn tortillas in the sauce, filled the sauce covered tortillas with refried beans and cheese or a filling of your choice.  Wrap and place in an oven dish.  Once you have filled and rolled all the tortillas cover with the remaining sauce and grated cheese and bake at 350F for 35 minutes.

Serve with rice and salad!

“If God dwells inside us like some people say, I sure hope He likes enchiladas, because that's what He's getting”-Jack Handy

The famous bowling ball handled knife