Tuesday, November 22, 2011

Enchiladas (with hidden veggies)

I made so many changes to this original recipe that even with my notes, I'm typing it up as it is cooking in the oven.  (course I may not finish because it only had 15 min to cook and I just took half of that time putting ingredients away.)  But, at least I hope to get the ingredients down.
The original recipe came from The sneaky chef every day, BUT - I have only purees in single veggies not her colorful mix of veggies, AND her sauce looked like it would be bland, especially with the added veggies.  So I combined my own mix of veggies, and my sister's red enchilada sauce, with the recipe in the book and this is what I came up with.

So I did get the ingredients down before serving this, but not everything.  Just ate it and it tasted great.  I'm pretty impressed because of all the combining and the many different veggies I threw in there.  Tomatoes, cauliflower, carrot, sweet potato, yellow squash, spinach, and the tomato from tomato sauce.  Not bad if you ask me.  Aaron at 1/2 of his, which is pretty good considering #1 he is always super picky, #2 he actually has strep.  I'm not complaining at all.  :)


  • 1 container of pre-cooked beef (or 1 lb lean ground beef, cooked with onions, salt, and pepper and drained)
  • 3 8 oz containers of tomato sauce
  • 3/4 cup orange or lighter color pureed veggies -book called for "orange" (carrot and sweet potato) or "white"(cauliflower and zucchini).  I used 3 T carrot, 5 T sweet potato, and 1/4 cup cauliflower = 3/4 cup (*see note)
  • 1.5 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 1 Tablespoon sugar (I'd probably leave this out - I forgot that the carrot and sweet potato would sweeten the sauce and I don't feel it was needed with the additional veggies)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 cup green or darker pureed veggies -I used 5 T spinach and 3 yellow squash
  • 1 1/2 -2 cups shredded cheese - I used sharp cheddar and Monterey Jack
  • tortillas -I used 7 flour and 7 corn 
* I froze my veggie purees in 1 Tablespoon (ice cube trays), 1/4 cup (muffin tins) and a couple 1/2 cup (plastic kiddie cups) increments.  I just happened to have 3 ice cubes of carrot left, then added the rest.  Same with the spinach.  If I had still had some broccoli I probably would have used 1/2 broccoli and 1/2 spinach, but I was out of broccoli.  In other words, feel free to add whatever puree you have handy.  The dark color hides well in the beef, and the orange or light color can hide anywhere.  The flavor will be covered by the sauce.

  1. Preheat oven to 400 and spray a 9 X 13 pan with cooking spray.
  2. In a medium bowl, combine tomato sauce, orange/white/light colored veggie puree, chili powder, cumin, garlic powder, onion powder, sugar, salt and pepper.
  3. Toss pre-cooked beef into a skillet.  (or cook and drain beef in a skillet)  Add green/darker veggies puree,  1 1/2 cup of the tomato sauce, and 1/2 cup of cheese to the beef.  Heat through.  Simmer for 5 minutes.  
  4. Meanwhile, heat tortillas.  Coat the bottom of the 9 X 13 with red sauce.  (I used about 3/4 cup)
  5. Fill each tortilla with about 1/4 cup meat mixture (total guess there)  Roll up filled tortilla and place seam side down in the sauce.  (I actually rolled mine a little in the sauce, adding a bit more to the bottom as necessary, but I can't say that was necessary.  I'm sure I could have coated the sides and top with the left over sauce.)  Pour remaining sauce over the top of the filled tortillas.  Sprinkle with remaining cheese.
  6. Bake for 15-20 minutes until cheese is lightly browned and bubbly.  (This really only took 15 minutes)

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