In Texas, Mexican food is a favorite. Enjoy this enchilada recipe and the Mexican rice recipe below. You will also find a tip for serving a Mexican feast.
Rojo Enchilada Recipe
Preheat oven to 350 degrees
- 1 package of frozen Gardein Crumbles
- ½ cup of pico de gallo (fresh from Central Market or Whole Foods)
- ½ package of taco seasoning
- ¼ cup of water
- ½ cup of vegetable oil
- 12 corn tortillas
- 1 can red enchilada sauce (Old El Paso 10 ounce can)
- ½ package of Daiya Mozzerella Shreds
- 1 bunch of green onions added as you desire
Place the Gardein Crumbles, pico de gallo, taco seasoning and water in a microwave safe bowl, then microwave for six minutes. Stir occasionally.
Spread about half a can of red enchilada sauce around the bottom of a 9” x 13” casserole dish.
While the Gardein crumbles mixture is in the microwave, turn on stove top to medium heat. Use a small pan, and add about 1/4 cup or 1/2 of the vegetable oil, and heat. When the oil is heated, carefully take tongs to use to hold on to one end of the corn tortilla. Dip tortilla one at a time in hot oil for ten seconds on each side. Tortillas are better if dipped for a shorter time than to cook too long. If you cook the tortillas too long, they will become crispy and not pliable. As the vegetable oil is absorbed in the tortillas, you will add more oil to the pan, and lower the heat a little as needed.
Place hot tortilla on a plate with a paper towel to soak up oil. Then, place two tablespoons of the crumble mixture, and one teaspoon of Daiya mozerrella cheese. Place the filling close to the top of the tortilla, because the enchilada is easier to roll. Caution they will be hot. I moved fast when rolling hot tortillas and place them in the casserole dish.
You can leave them whole or cut them in half. Add rest of enchilada sauce on top of enchiladas. Spread sauce around on all enchiladas. Then add shredded Daiya cheese to top. Cook enchiladas covered with foil in the oven for 30 minutes. Take off the cover and cook an additional five minutes.
Add green onions after the enchiladas have cooked.
Mexican Rice Recipe
I use brown rice because it is more nutritious and contains all the grain. White rice has the nutritional fiber removed.
- 2 cups of brown long grain rice
- 3 tablespoons of vegetable oil
- 2 to 3 cloves of minced garlic
- ¼ cup of tomato paste
- 4 ½ cups of water
Before you get started, place the following dry spices in a bowl. Bowl one.
- 1 tablespoon of onion powder
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon of oregano
- 1 teaspoon of salt
- ½ teaspoon of paprika
- ½ teaspoon of garlic powder
In another bowl, place these ingredients: Bowl two.
- 2-3 bay leaves
- 3 teaspoons of nutritional yeast
- 1 teaspoon of sugar
Turn stove top on medium-high heat and pour oil into a large pan. Pour rice into skillet and stir for about a minute. Then add the garlic to the rice, and stir for about another minute.
Add spices to rice mixture from bowl one. At this point, your kitchen will explode with the aroma of flavors. Stir for about a minute.
Then add the ingredients from bowl two, plus the tomato paste and water. Turn up the heat on high and stir mixture until boiling. When rice begins to boil, lower heat to simmer, and place lid on top. Leave mixture alone for 45 minutes.
Discard bay leaves, stir and enjoy.
Refried beans are Amy’s with green chili and are vegan.
Tip: Serving your Mexican Feast
Tip: How to separate food and heat in a slow cooker?
1. Use Reynolds Slow Cooker Liners
2. Aluminum Foil
Make a fence out of the aluminum foil and position in the slow cooker. Then place slow cooker liner over the foil and in the slow cooker as shown. The liners and foil separate the different food, and helps with an easy clean-up.
Have a Bueno weekend. Olé!
Sending you love and light.