Is there really a more beautiful sight?
I am so obsessed with this recipe and I hope you will be, too! These are Beef, Zucchini and Spinach Enchiladas, and they are equal parts creamy, cheesy, spicy and dreamy.
Every now and then (read: fairly often) I get these random dinner cravings that will haunt me for days and days until finally I am speeding down to the grocery store to whip it up for dinner. This week, that craving was enchiladas! Who would have thought in the second week of May, when the sun is supposed to shining and spring fever is supposed to be upon us, I'd be craving this ultimate comfort food?!
Well, here in Boston the weather has been every bit as confusing. Warm and sunny in the morning, gray and cool in the evenings. To deal with this, I decided to load up my rich and wonderful enchiladas with one of spring's best vegetable bounties - zucchini!
When I make enchiladas at home, there are a few basic components I hardly ever change. First, I like to use whole wheat flour tortillas. There are two reasons for this - first, they have just enough extra girth compared to their white counterparts and are far larger and more pliable than corn tortillas, making them the perfect vessel for chunky, rich, saucy fillings. Second is, when using the taco size, I find that 6 enchiladas perfectly fill up my 9x13 pan. The other thing I always do is make a homemade enchilada sauce, usually a red sauce, that is so so easy it would be foolish to use those canned sauces from the store! Not only does this guarantee that the spice level is up to snuff for my family, but it also means I know exactly what my enchiladas are swimmin' in, and that is such a win-win these days!
As for the creamy and cheesy factor, this particular batch of enchiladas is not lacking in any way. If I may, a bit of cream cheese (*heart eyes emoji*) and sour cream get stirred into our beefy filling (which also happens to be PACKED with vegetables but trust me you could hardly tell). Then to top it all off - grated. pepper. jack. cheese. So much yes! No cheese melts as beautifully as a jack cheese, and the extra kick from the peppers in the cheese balances everything just right.
This makes 3 servings of 2 enchiladas each, that is if you're willing to share. If you snuck a third roll, your secret is safe with me - I know, they are impossible to resist.
