In the spirit of Meatless Monday…This recipe is a vegetarian dish for meat eaters. You will not even miss the meat! The quinoa and cheese provides the protein that you may be wanting from the meat. You can also add black beans, but I chose to leave them out for Ben. And I have to admit, as much as I am an advocate for making everything from scratch, I cannot stop buying the Roberto’s Vegetarian Burrito Sauce used in this recipe. It is just TOO good, you need to try it.
First off, I want to say thank you to all my followers who voted for me in the Whole Foods Market Best Baked Breakfast contest; I WON! Winning a $75 gift card to Whole Foods was so exciting! I also have an interview on the Whole Foods blog that you can check out here. Please check out my winning Breakfast Pizza recipe!
Once the sun begins to set and the cool air begins to blow in, I just can’t resist going outside. Grilling may seem miserable on a hot summer day sometimes, but it is perfect for cool summer evenings. I have definitely been noticing the temperature drop little by little in the last week. I think the heat of summer might finally be wearing down (I don’t want to jinx it though!). This week I was also lucky enough to receive a reserve kit of Muir Glen Organic Tomatoes to try out- see below for your chance to win one too! Muir Glen caught my eye when I heard that, unlike other canned tomatoes, their tomatoes are all taken from their vines to their cans within EIGHT hours! That is pretty impressive.
I have an addiction to Mexican food, or any food similar to it, so I am always looking for new recipes so I am not eating the same thing again and again. I have made enchiladas before, but only with chicken. I also have attempted to make green chile before, but put an entire bag of extremely spicy chile peppers in the food and ruined the dish (I had to add an entire jar of tomato sauce, and entire bag of cheese, and milk to make it even semi-bearable!).
I can now say that I have found one of the best enchilada recipes and green chile recipes. Thanks to Drick’s Rambling Cafe for the enchilada recipe, which I tweaked a bit. I will definitely be keeping this recipe for future meals. I chose to slow cook the chicken so that I could easily shred it, plus it gives it much more flavor. You can cook the green chile with pork if you would like, but I felt that it wasn’t necessary with all of the meat in the enchiladas.