Slow Rise Pizza

I typically opt for the last minute, quick rise pizza recipes, because that's just how my life goes.  But this slow rise business might be life altering.  You can make the dough the day ahead, clean up all that mess, and then just assemble the pizzas the day you want them.  So much less messy and chaotic.  And the pizza tasted much more like restaurant pizza than the bread-like texture of quick rise pizza.  So, we're new fans of this recipe.  I quadrupled the recipe, and made 4 cookie-sheet size pizzas.  I found the recipe here.

Yield:  2 12-inch pizzas

Oven:  500

Ingredients

500g (3 3/4 cups plus 2 tbsp) all-purpose flour [I used King Arthur 00 pizza flour, but love the option for all purpose]

375g (1 1/2 cups water plus 2 tbsp) warm water, divided

1g (1/4 tsp) active dry yeast

10g (1 1/2 tsp) fine salt

Instructions

Mix flour and all but 1 tablespoon of the water in a large bowl until just combined, then cover and set aside for 20 minutes to rest. Sprinkle yeast over remaining warm water and set aside to dissolve. 

Sprinkle salt over the surface of the dough. Stir yeast mixture and pour over dough. Fold the dough: lightly wet your hand, reach under the dough, and stretch a section of it over the top. Repeat until the center of the dough is covered. Then, using your thumb and fingers as pincers, squeeze and pinch off 5- 6 chunks of dough. Wet your hand to minimize sticking. Fold the dough over itself a few times. Repeat pinching and folding until the yeast and salt are fully mixed and a shaggy dough is formed. Cover the bowl and lest rest about an hour.

Fold the dough one time to develop the gluten: lightly wet your hand, reach underneath the dough and stretch up a section of the dough, then fold it over the center. Rotate the bowl and fold four to five more times, or until the dough has tightened into a ball. Take the entire ball of dough and invert it into a clean, lightly greased bowl, so the seam is down and the top is smooth. Cover and let rise until doubled in volume, 5-6 hours.

Turn the dough out onto a floured work surface and cut in half. Working with one piece of dough at a time, shape into a ball as follows. Stretch out a quarter of the dough just until you feel resistance, then fold it back over the center. Repeat stretching and folding the remaining three edges until the center is covered and a loose ball is formed. Turn the ball over so the seam is down and place it on an un-floured area. Cup your hands around the dough and gently pull it towards you, dragging the bottom along the counter to create a bit of tension. Rotate the ball 90 degrees and drag it a few inches towards you again. Repeat rotating and gently dragging until the top of the dough tightens up and the ball is round.

Transfer to a greased plate and repeat with remaining dough. Lightly oil the tops, cover and let rest at room temperature for about an hour. Preheat oven at this time. If not using right away, cover tightly with plastic wrap and refrigerate until ready (for up to 2 days).

To make pizza:

Place pizza steel, stone, or inverted baking sheet on the middle rack of the oven and preheat to 500°F (or as high as it will go). Let oven heat up for at least 45 minutes. Generously flour a pizza peel and set aside. Alternatively, lightly grease a cast iron pan with olive oil and set aside.

Place one dough ball on a floured surface and flatten the middle into a large disk, leaving a thick 1-inch lip. Pick up the disk, and holding the thick edge, use gravity to gently shape the dough into a 12-inch circle. Lay on prepared pizza peel and adjust shape into a circle. Jiggle the peel to make sure the dough isn’t sticking, and add more flour if it is. Alternatively, shape the dough to the size of your prepared cast iron pan, then place it inside.

Add sauce and toppings to pizza dough, leaving the 1-inch perimeter empty. Slide pizza onto the hot steel and bake for 5 minutes. Turn on the broiler and broil for 2- 4 minutes, or until cheese is melted and crust is golden and blistered. If using the cast iron pan, bake for 15- 20 minutes and broil for the last few minutes to get spots of char. Repeat with remaining pizza dough and toppings.

Hawaiian Haystacks

 I really like Hawaiian Haystacks.  I don't love all the prep, but just make a bunch and then enjoy the leftovers.  I highly prefer this homemade sauce recipe to the traditional cream of chicken soup.  I typically double or triple the recipe so I have plenty for leftovers.  I found the recipe here.

Yield: 6 servings

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ cup finely chopped onion
• 3 cloves garlic; finely minced
• 1 teaspoon salt
• ½ teaspoon pepper
• ⅓ cup flour
• 1 cup chicken broth (I use low sodium)
• 2 cups milk
• 3 to 4 cups cooked, cubed chicken (see note)

Instructions 

• In a large skillet or saucepan, melt the butter and olive oil over medium heat. Add the onion and sauté until translucent, 3-4 minutes.
• Add the garlic and cook for about one minute, stirring, until fragrant.
• Combine the flour, broth, and milk in a blender (or use a handheld whisk and a bowl or liquid measuring cup) and blend until smooth.
• Pour the mixture into the pan and cook over medium heat, whisking constantly, until the mixture simmers and thickens, 2-3 minutes.
• Stir in the cooked chicken, salt and pepper. Bring to a gentle simmer over medium heat and cook for 3-4 minutes, stirring often.
• Season to taste with additional salt and pepper, if needed.
• Serve over rice with toppings such as: carrots, peas (thawed from frozen, but not cooked), celery, olives, tomatoes, shredded cheddar cheese, green onions, mandarin oranges, pineapple, and chow mein or Asian rice noodles.

Notes

Chicken: the meat of a rotisserie chicken, cubed or shredded, works great here, as does canned chicken, if you prefer to use that. If you want to use uncooked chicken, use about 1 1/2 pounds boneless, skinless chicken breasts. Cut them into bite-size pieces and saute them until cooked through in step #1 with the onions. 

Original Recipe: over the years, I've changed how I make this recipe to make it even easier. If you are looking for the original recipe, it called for melting 3 tablespoons butter, cooking the onion and raw chicken pieces until the chicken is cooked through, adding the garlic and 1/4 cup flour and cooking for a couple minutes before whisking in the broth and milk and simmering until thickened. 

Ground Turkey Enchiladas (or Enchilada Casserole)

This is a very fast, easy recipe, and gratefully, my kids liked it!  The recipe as written is for individual enchiladas, but I didn't have time to cook the tortillas and fill individual enchiladas, so I just made it into a casserole.  As written, this serves 6.  I doubled the recipe and had plenty for my family, as well as a pan to give away. I made this recipe based on this recipe and this recipe.

Ingredients

Filling:

1.5 pounds lean ground turkey

1 onion diced

2 tablespoons taco seasoning

1 can black beans (not a part of the original recipe, but extra fiber and protein are always great)

2-3 cups cooked brown rice (also not part of the original recipe.  I just used leftover rice from another meal)

Enchiladas:

12 corn tortillas (I bought a package of street taco tortilla from Costco, and used 3/4 of it)

3 tablespoons cooking oil vegetable oil or canola oil (I did not use this for the casserole)

20 ounces red enchilada sauce (1 medium can or 2 small cans) (I prefer homemade or Las Palmas)

1 cup shredded cheddar cheese

Garnish (optional)

freshly chopped cilantro

freshly chopped green onion

pico de gallo

Instructions

Preheat oven to 350˚F (for the casserole I did 425).

In a large skillet, cook the ground turkey and chopped onion over medium heat. Break the meat up as it cooks until it is cooked through and no longer pink. Drain any excess grease and mix in the taco seasoning.

Once done, remove from heat. (For the casserole, I then poured enough enchilada sauce into the meat to make it a sloppy joe consistency.)

Add 1 tablespoon of oil to a small skillet over medium heat. Once the oil is hot, add the tortillas and flip each side to quickly warm and coat with oil. Repeat with all tortillas, adding additional oil to the skillet as needed. (I skipped this step for the casserole - I just used the tortillas straight out of the bag.)

Pour 1/4 cup of the enchilada sauce in the bottom of a large baking dish. I used a 9x13 inch casserole. Spread to coat the bottom.

Fill each tortilla with a spoonful of meat mixture and roll tightly placing seam side down in the baking dish. Repeat until all of the turkey filled enchiladas are rolled and in the pan. (Instead of this, I put a layer of tortillas on the bottom of the pan, then layered it with meat, black beans, brown rice, and cheese, then another layer of tortillas and fillings, then a final layer of tortillas on top.)

Pour the remaining enchilada sauce over the enchiladas so that they are all covered in sauce, then sprinkle the cheese over the top.

Bake for 20-25 minutes or until the cheese is melted and the edges start to bubble. Garnish with your choice of chopped cilantro, green onions, or pico de gallo.

Notes

Substitutions: 

Swap the meat – Substitute ground chicken or a lean ground beef for more variations for enchiladas.

Onion – white onions are traditional for Mexican cuisine, but sweet, yellow, or red would also work.

Cheese – My cheese of choice is sharp cheddar because it has a stronger flavor, is less greasy than other cheeses, and is a great melting cheese. Mexican blend, colby jack, and Monterey jack are also good options.

Corn tortillas – Use corn shells for a traditional Mexican flavor. I use 8 regular size corn tortillas, but if you can find the street size corn taco shells, the work the best. 

Flour tortillas can be substituted but it will not have the same taste and texture as the corn shells.

How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store them in the refrigerator for 3-4 days or in the freezer up to a month

How to Freeze: This recipe freezes well. It can be frozen up to 3 months in advance or after cooking. See “how to freeze” section in original post for full instructions.

How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

Firecracker Chicken

It's been a crazy summer and a minute since I cooked dinner.  When I saw this recipe here, it looked quick, delicious, and worth a try.  I made a few modifications to ensure it wasn't too hot for my heat-averse husband (iykyk), and it was a winner! It got the "I'd eat this twice a week" rating from said husband :).  The original recipe post has a lot of tips for making this chicken, so if you're looking for more detailed instructions, visit the link above.  

Prep Time:  10 minutes

Cook Time: 8 minutes

Servings: 6 servings (I had to double this for my family, but will probably triple or quadruple it in the future so there will be plenty, with leftovers for lunches)

Ingredients

For the Chicken:

2 lbs boneless, skinless chicken breast cut into 1 inch pieces

2 tbsp corn starch

1 tsp salt

2 tbsp vegetable oil (or canola) (I used olive oil)

4 cloves garlic pressed

2 tsp fresh ginger grated

For the Sauce:

1/3 cup light brown sugar

1/4 cup orange juice

2 tbsp sriracha (I substituted an equal amount of Thai sweet chili sauce (Trader Joe's) to minimize heat)

2 tbsp rice wine vinegar

1/2 tsp crushed red pepper (I omitted this, but let those who wished add some to their plate)

1/4 cup green onions sliced

Instructions

Make the sauce by whisking together the brown sugar, orange juice, sriracha (or sweet chili sauce), rice wine vinegar, and crushed red pepper (if you're using it).

Season the chicken with salt, then toss it with the cornstarch until evenly coated.

Heat the oil in a large skillet over medium high heat. Once the oil is hot, place the chicken in the skillet and let it cook for 2 minutes, then flip it and let it cook for 2 additional minutes.

Stir in the garlic and ginger then add the sauce mixture and reduce the heat to low. Let the sauce simmer for 3-4 minutes or until it reduces and becomes thick. 

Stir in the green onions and remove from heat.  Garnish with fresh green onions and additional red pepper flakes and sriracha as desired and serve hot with rice (we used brown).

Notes

Substitutions:

• Chicken breast – You can substitute chicken thighs or tenderloins per your preference
• Spiciness:  As mentioned above, to minimize the heat, you can substitute Thai sweet chili sauce for the sriracha, and you can omit the red chili flakes
• How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
• in the refrigerator for 3-4 days
• in the freezer up to a month

How to Freeze: This meal can be prepared as a freezer meal and will keep for up to 6 months in the freezer.

• Prepare and cook chicken as directed.
• Mix ingredients for sauce and store in a freezer bag or freezer friendly container.
• Store chicken in a separate container.
• Freeze.
• Once ready to eat, reheat chicken in a hot skillet and then add sauce and reduce as directed.

How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

Chicken Salad

This is great on croissants, toasted (or not) bread, or with crackers.  It's definitely better after the flavors have had a few hours to combine, so make it ahead if possible.  I got the original recipe here.

Yield: 8 servings        Prep Time: 30minutes        Total Time: 30minutes 

Ingredients

Chicken Salad:

4 cups cooked, shredded (or small chopped) chicken (see note)

1 cup small diced celery (I usually just use a full bunch)

1 cup red grapes, halved or quartered

½ cup chopped slivered almonds or cashews (I usually omit these)

2-3 tablespoons finely diced green onions or chives

2 tablespoons chopped fresh parsley (I never put this in)

Dressing:

1 cup mayonnaise (I like to use the Primal Kitchens avocado oil mayo)

2 tablespoons sour cream

1 tablespoon freshly squeezed lemon juice or red wine vinegar

1 tablespoon dijon mustard

½ teaspoon coarse, kosher salt (use a bit less for table salt)

⅛ teaspoon black pepper, I use coarsely ground

⅛ teaspoon dried dill (I'm not a dill fan, so don't use this)

⅛ teaspoon garlic powder

⅛ teaspoon onion powder

Salt and pepper, to taste

Instructions 

Combine all of the salad ingredients in a large bowl.

Whisk together all of the dressing ingredients until smooth.

Pour the dressing over the salad ingredients and mix until evenly combined. Season to taste with additional salt and pepper, if needed.

Refrigerate until ready to serve.

Serve on lettuce, bread, croissants, or rolled up in tortillas or flatbread.

Notes

Chicken: A rotisserie chicken works great here. Otherwise, here's a great method for cooking chicken for recipes like this. Another option is to throw a couple chicken breasts in an electric pressure cooker with 1-2 cups chicken broth, salt and pepper, and cook for 8-10 minutes high pressure. Naturally release pressure for 10 minutes, then quick release remaining pressure. Drain liquid and shred chicken to use in recipe.

Dressing: the flavors of the dressing get better with time so while the chicken salad can be served right away, it tastes better if it is refrigerated for 1-2 hours. The dressing can be made ahead several days in advance.

Adaptable: this recipe is very adaptable. Leave out ingredients (like nuts) if you can't eat them/don't like them, or add in others that you like (dried cranberries, drained mandarin oranges, etc).

Pizza Dough

I found this recipe on Sally's Baking Addiction.  I've long been in search of a pizza dough recipe that didn't take all day, but tasted more like restaurant pizza than bread with sauce.  This recipe is the closest I've found thus far!  I doubled the recipe for my family.

Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total.

Ingredients

• 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons (7g) instant yeast (1 standard packet)*
• 1 Tablespoon (13g) granulated sugar
• 2 Tablespoons (30ml) olive oil, plus more for pan and brushing on dough
• 1 teaspoon salt
• 3 and 1/2 cups (about 450g) unbleached all-purpose flour or bread flour (I used bread flour), plus more for hands and surface
• 1 tsp. garlic powder
• 1 tsp. Italian seasoning
• sprinkle of cornmeal for dusting the pan

Instructions

1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or silicone spatula in the next step.
2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes.  Add garlic powder and Italian seasoning.
3. Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes.  If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golf ball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
4. Rise: Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
5. Preheat oven to 475°F (246°C) (I cooked my pizza at 500°F). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
6. Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
7. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. 
8. Top & bake the pizza: Using your fingers, push dents into the surface of the dough to prevent bubbling. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Top with your favorite toppings and bake for 13-15 minutes or until the crust is golden brown.
9. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

Notes

1. Freezing Instructions: This recipe yields enough dough for two 12-inch pizzas, a little less than 2 pounds total. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 1 hour on the counter. Preheat the oven and continue with step 5, punching down the dough to release air if needed.
2. Overnight/All Day Instructions: Prepare the dough through step 3, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water (about 70°F/21°C) in the dough, which will slow the dough’s rise and allow for more time.) The slow rise gives the pizza dough wonderful flavor! When ready, continue with step 4. If the dough didn’t quite double in size overnight, let it sit at room temperature for 30-45 minutes before punching down (step 5).
3. Yeast: This recipe calls for instant yeast. You can use active dry yeast instead. If you do, the rise time will be at least 90 minutes. 

Mom's Pot Pie

 This is the yummiest pot pie.  It comes from my mom's old recipe book...I think the green one.  It takes some effort (it's easy, but time-consuming), so while you're at it, make a second batch to freeze.

Filling:

3 cups cooked diced potatoes

2 cups cooked diced carrots

1 cup cooked peas

Protein of choice (typically chicken, but I like to substitute lentils :))

(These measurements are from my mom's original recipe book.  I never measure.)

Gravy:

7 Tbsp. butter

7 Tbsp. flour

1 tsp. salt

1/8 tsp. pepper

1 cup milk or cream (I've always used milk)

2 cups chicken broth

Dash nutmeg

1/2 tsp. Worcestershire sauce

Pinch tarragon

Arrange filling mixture in casserole or shallow baking pan (I typically use a 9x13 glass pan).

Melt butter in sauce pan.  

Stir in flour, salt, pepper.

Add milk, chicken broth, nutmeg, Worcestershire sauce, and tarragon.

Cook over low heat, stirring constantly until thickened.  

Pour over filling mixture.

Top with crust of choice (baking powder biscuits, flaky pie crust, mashed white or sweet potatoes, stuffing, puff pastry).

Brush with milk.

Bake 20-25 minutes in 425 oven.

(Six servings.)

Red Enchilada Sauce

Here's the recipe for a good, homemade red enchilada sauce.  It's great in the Vegetarian Enchiladas.  I found the sauce recipe here.

This homemade Enchilada Sauce Recipe is easy, authentic, and made from scratch with simple ingredients. It's much healthier and lower in sodium than what you would buy at the store!

Prep Time5 mins

Cook Time15 mins

Total Time15 mins

Servings: 8

Ingredients

• 3 Tablespoons oil (vegetable or canola oil)
• 2 Tablespoons all-purpose flour
• 1/4 cup chili powder
• 1 Tablespoon cumin
• 1/2 teaspoon dried oregano leaves
• 2 cups low-sodium beef broth
• 2 1/2 cups tomato sauce
• 1 clove garlic , minced
• salt to taste

Instructions

• Stir oil, flour, chili powder, cumin and oregano in a saucepan on low heat until bubbly.
• Add beef broth, tomato sauce, garlic and salt. 
• Simmer on low heat for 15 min, stirring occasionally. 

Storing Enchilada Sauce:

• Enchilada sauce can be stored in the fridge for up to 1 week, or you can freeze enchilada sauce for up to 3 months, in a freezer safe container. Thaw in the fridge overnight before using.
• We enjoy this enchilada sauce with cheese enchiladas, loaded chicken enchiladas, and veggie enchiladas.

Notes

This recipe makes 4 cups of enchilada sauce.

Vegetarian Enchiladas

We really liked these vegetarian enchiladas.  I've not found a canned enchilada sauce I like, so I made her red enchilada sauce.  I recommend it - it was great.  I found the enchilada recipe here.  (The enchilada sauce recipe will be in an adjacent post.)

These Vegetarian Enchiladas are packed with flavor and loaded  with brown rice, sweet potatoes, and black beans. A healthy dinner your family will love!

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings: 12

Ingredients

• 2 cups cooked brown rice
• 1 batch homemade red enchilada sauce*
• 2 small/medium sweet potatoes , peeled and chopped into small pieces
• 2 Tablespoons olive oil
• salt and freshly ground black pepper
• 1 teaspoon garlic , minced
• 1 bell pepper , diced (any color you like)
• 1/4 cup onion , chopped
• 15 ounce can black beans , drained and rinsed
• 10-12 large flour tortillas (or whole wheat)
• 2 cups cheddar cheese , divided
• fresh cilantro , Chopped (for topping)
• 1 avocado , peeled, seeded and chopped, for topping

Instructions

• Add the chopped sweet potato to a large skillet over medium heat. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. 
• Cook for about 5 minutes, until they begin to get tender. Add 1 tsp minced garlic. 
• Add chopped bell pepper, onions, and black beans and toss to combine. 
• Cook for a few more minutes, until sweet potatoes are completely tender. 
• Add cooked rice and 3/4 cup of the enchilada sauce and toss to combine. 
• Preheat oven to 350 degrees F.
• Cover the bottom of a large casserole dish with a thin layer of enchilada sauce. 
• Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese. 
• Roll tightly and place, seam side down, in the pan. Repeat with remaining tortillas and filling.
• Pour sauce over the enchiladas (you may not need to use all of it, depending on how much sauce you like). 
• Sprinkle remaining cheese over top. Bake at 350 degrees F. for 20-30 minutes.
• Garnish with chopped avocado and cilantro.

Notes

Vegan enchiladas: leave out the cheese!

Additional vegetable ideas: sautéed broccoli, cauliflower, asparagus, spinach, corn, butternut squash, chopped zucchini, or mushrooms would all make great additions.

Green sauce: You can also substitute red sauce for green, if that's what you prefer.

Make ahead Instructions:  Make the enchilada filling and store it separately in the refrigerator up to 2 days ahead of time.  Assemble enchiladas when ready to bake. You can also make the enchilada sauce sauce several days in advance. Store in the fridge in an air-tight container

Freezing Instructions: Make the enchiladas through step 9 (roll the filling in tortillas but don't cover them in sauce).  Cover the pan with a double layer of tinfoil and freeze for 2-3 months.  Allow the enchiladas to thaw overnight in the refrigerator.  Bake as directed.