Tuesday, March 4, 2014

A break from chicken

Mr. PT and I have been eating homemade chicken noodle soup the past few days, which is delicious, but we need a break.

Mex always sounds good, so I did what I do best: threw some vegetables into a pan and turned them into enchiladas!

You will need:
-1 red pepper, sliced
-1 green pepper, sliced
-1 onion, sliced
-1/2 zucchini, peeled, quartered and sliced
-1 cup frozen corn
-olive oil
-1 package fajita seasoning, or your favorite Mex spices
-8-10 corn tortillas
-1 can enchilada sauce
-1/2 bag shredded Colby jack cheese

Soften your veggies in olive oil on medium heat. Throw in fajita seasoning and let simmer for 15-20 minutes.

Prepare a baking dish by putting about 2 tbs of enchilada sauce in the bottom. Warm 2 tortillas at a time in the microwave on high for 20 seconds. This prevents them from falling apart when you roll them. Put about 2 tbs of pepper mixture into the corn tortilla, roll it up, and carefully set it in the pan folded side down. Keep rolling until you use all the filling! It's okay to stack them. Sprinkle the top with cheese, pour on the rest of the enchilada sauce, cover with foil and bake at 350 for about 30 minutes. Uncover and bake for 10 more.

They looked delicious when I pulled them out of the oven, however, they turned to mush when I started serving. Corn tortillas are healthier but they don't quite stay together as well as flour tortillas. Oh well...enchilada casserole!!

Baby ate fresh avocado mixed with oatmeal cereal and cream cheese!

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