Saturday, July 30, 2011


Today felt like an Enchilada day.  Actually, yesterday, when I took the meat out of the freezer to defrost, felt like an enchilada day.

Boy it was a lot of work and a lot of dishes.  I cooked the beans from dried.  I also made an avocado/yogurt/sour cream/lime/cilantro sauce to cut the heat.  I used El Pato, and it was spicy.

1 lb 90% lean ground beef (local, organic, free range): $3.99 (big sale!!)
4 cups cooked pinto beans: 0.56
4 small yellow crookneck squash: 1.00
1 onion: 0.30
4 cloves garlic: 0.20
1 tsp each cumin, chili powder, oregano: 0.15
2.25 oz shredded cheddar: 0.35
2.5 oz shredded mozzarella: 0.63
4 large whole wheat tortillas: 1.33
9 oz (1/3 can) El Pato chile sauce: 0.66

Total: $9.17 for 12 servings, $0.76 each

I make layered enchiladas because they are MUCH easier.

Cook the meat, onion, squash, and spices in a frying pan until the meat is cooked through and the veggies are soft.  Add the beans.

In a 13x9 pan: spray the pan with nonstick spray.  First, layer two tortillas on the bottom.  I usually cut one into pieces so that I get a single layer, or close to it.  Next, spread on 1/2 of the chile sauce.  Scoop on 1/2 of the meat/bean mixture, and 1/2 of the cheese.

Repeat layers: tortillas, sauce, meat, cheese.

Bake at 400F for 40 minutes.

Sauce before:

Avocado sour cream sauce:
1 medium avocado: 1.00
1 small lime (juice and zest): 0.69
1/2 cup low fat plain yogurt: 0.35
1/2 cup light sour cream: 0.50
1 clove garlic: 0.05
tbsp of fresh chives if you've got 'em
1/2 cup cilantro: 0.33

Total: $2.92 for 1.5 cups, or $0.49 per 1/4 cup serving.

Sauce after:

It was a little cilantro-y.  I think it needed less sour cream and more avo, but it at least cut the heat from the El Pato.


j. said...

That looks really good. I'll have to try the (possibly veganized) avo/ sour cream sauce when I have a kitchen.

I've never tried squash in enchiladas before. Tacos, yes, but they got a bit of a weird, squeaky texture.

Marcia said...

I think the sauce would be really good veganized. Like I said: more avo, less white stuff = better. Maybe more garlic too.

I made the enchiladas once with potatoes instead of meat (and they were really good). I generally just add whatever veggies I have, and right now, it's squash.

Anonymous said...

this looks so good.....can i come over?

Marcia said...

plenty of leftovers!

Biz said...

Holy shizz, you had me at avocado cream sauce!!

Looks amazing - and don't feel bad, every time I cook every spoon, fork, knife, pan and pot is used - drives my family nuts!