Recipes in this Post
There is a wonderful restaurant in Glendale, California, called Elena’s Greek Armenian Cuisine that we go to quite frequently. The rice pilaf is just the best, I could eat it every day. Dinners are usually served with a tomato and green Anaheim chili that have been grilled on the barbecue. Often, we don’t finish everything, so I wind up packing up the rice, tomato and chili pepper in a to go box.
In 2010, I threw together a dish for Teacher Appreciation Day at my son, Spane’s elementary school. I was in a rush, and when I was asked later how I made it, I didn’t even remember. In 2012, the PTA is now putting out a cookbook, and I was again asked about that recipe, so I started wracking my brain to figure out what it was.
Tonight, being a Friday, and wanting to use up left overs, but not eat meat, I remembered there was a box from Elena’s in the refrigerator. I also had some corn tortillas, some cheddar cheese, and a half full jar of green enchilada sauce. Serendipitously, while making this, I rediscovered that old recipe!
Recipe: Quick Meatless Enchiladas
Summary: Make these enchiladas with left overs in your refrigerator
- 4 large corn tortillas
- 1 1/2 cups rice pilaf cooked, or plain rice cooked
- 1 tomato, charred and sliced
- 2 Anaheim chilis, charred, skinned and sliced
- 1 cup cheddar cheese, grated
- 1 cup green enchilada sauce
- Sour cream for garnish
- Heat the tortilla in the microwave for 30 seconds, or until they are soft. Remove carefully and keep warm.
- Have ready an 8 inch glass casserole dish.
- Spread some of the sauce in the bottom of the casserole. Put two of the tortillas on top of the sauce.
- Put a layer of tomato, chili and cheese. Top with sauce and make another layer.
- Pour remaining sauce over the casserole, and top with the cheese. Refrigerate until ready to eat.
- Put the casserole in the microwave on High for about two and a half minutes, or use the Auto Reheat button.
- Serve with sour cream and additional tortillas and butter.
All the ingredients listed are approximate. Use whatever you have in the refrigerator. You can use the red sauce if you prefer it, or have it on hand.
If you want, you can add left over chicken, or beef. You could put a layer of refried beans, or add roasted corn to it as well.
Preparation time: 5 minute(s)
Cooking time: 3 minute(s)
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: USA (Southwestern)
Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.