Tuesday, April 11, 2006

Soyrizo and green olive enchiladas

For dinner tonight we had enchiladas - the filling was 1 package of soyrizo, browned and then mixed with one cup roughly chopped pimento-stuffed green olives. I made this cheese sauce courtesy of vegweb.com:

1/2c flour
1/2c nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cup water
1 teaspoon mustard
4 tablespoons margarine

In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and add mustard and margarine.

I used this enchilada sauce from recipezaar.com

3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce

Combine all dry ingredients in a small bowl. Stirring constantly, slowly add enough of the water to make a thin paste. Pour into pan and add rest of water. Cook over medium heat, stirring constantly, until mixture thickens. Stir in tomato sauce. This makes a lot - I froze the rest.

To assemble the enchiladas I heated the tortillas one at a time in a dry frying pan until they softened a bit - then I put a couple tablespoons of the soyrizo mixture, a spoon or two of the cheese sauce and then rolled it and put it into the baking dish (it was lined with enchilada sauce first). As the enchiladas went into the pan I would then pour a little enchilada sauce over each one to keep it from drying out. Last time I made enchiladas I used way too much sauce. So I was trying to be more careful this time! Once they were covered with enchilada sauce I spread some of the cheese sauce on top. I had extra cheese sauce and mixed some salsa into it thinking it might make good nachos. When it came time to put the enchiladas in the oven I was worried I might have put too little enchilada sauce so I took that cheese sauce that had the salsa in it and put it on there.

The enchiladas were awesome! We had them with guacamole, soy sour cream and salsa.

I also made a salad that we like to have with Mexican food - I always call it popcorn salad because the corn pops when you saute it. I thaw a one pound package of frozen corn and then saute it over medium high heat (I just use a little sprayed oil).

I cook it until the corn browns and starts popping. I let it cool off a little bit and then toss it with sliced red onion and tomatoes. Season it with salt and pepper and a few splashes of balsamic vinegar.

This is also good with some fresh cilantro if you have it but it certainly survives without it!


Flo @ Yielded Heart said...

I was so hungry already before I got to the last photo! This really looks like the perfect dinner. So where do you get your soyrizo?

So, when are we going to see more photos of that much coveted oven?

Cee said...

Those enchiladas look awesome! I bet they tasted wonderful. The salad looks really good too!

Guinnah said...

Hi Kai - I think I got the soyrizo at Whole Foods. I've seen it so many times - even at Safeway I believe. Real chorizo always grossed me out so much it was a huge leap of faith to try the soyrizo. But I'm glad I did - it was spicy and good :-) My poor oven is in need of a good spring cleaning - maybe then it will get more coverage!

Cee - I was really happy with the end result of those enchiladas. It's the second time I've used that cheese sauce recipe and it really works for enchiladas. I had leftovers for lunch. I love the corn salad - I had something similar at Whole Foods from the deli (you know - for $6.99 a pound). My version is cheap and easy and to me, tastes just as good!

Julie said...

Wow! I am in amazement once again! Those enchiladas look great--but, almost too complicated for me...maybe I'll try them on the weekend or something.

What a great salad idea! I have also seen the same sort of thing at Whole Foods, but the cost is insane! Glad to know it is cheap and easy to make!

Anonymous said...

you are brilliant! i have become a regular blog stocker but, i have never commented before.. i made these last night and it was AWSOME! i used refried beans though, the little ones haven't taken to fake meats yet! but, man both sauces worked so well together! bravo

Guinnah said...

Alaska - can I frame that? Then when my kids roll their eyes at me I can say - wait, wait, I'm brilliant :-) We just had them again for lunch - I really like these. The soyrizo is probably too spicy for little ones anyway - the beans sound good.

Julie - I bet you could just layer it instead of rolling them. Just put six tortillas in the pan (with some sauce down first), spread out the filling and cheese sauce and then top with the other tortillas. Top with sauce and cheese and bake.