Wednesday, January 12, 2005


Given my obsession with food, I though I might start posting recipes.

Hubster and I worship all foods spicy. The following dish can be spicy or not. This low-fat enchilada recipe will satisfy the craving for Mexican food while remaining reasonably within resolutions to diet.

Calabacitas Enchiladas

Serves 8

Calabacitas in a New Mexican vegetable dish containing zucchini, corn, and green chiles. These enchiladas add turkey to change the recipe from a side dish to an entree. If you are a vegetarian, you can substitute something like Morningstar Farms Grillers Recipe Crumbles (sort of ersatz ground beef). If you are a vegan, substitute Soya Kaas Pepper Jack for the cheese and mushrooms for the meat.

I use corn tortillas instead of flour because they have no fat in them. I also prefer the taste in a casserole.

1 lb ground turkey breast (shredded turkey or chicken is fine. This recipe is a good way to use up the last half of a rotisserie chicken)
1 medium zucchini, shredded (see note at top)
1 medium onion, diced (I have used yellow, white, and red onions)
1 tsp minced garlic
2/3 cup frozen corn (or fresh if you want to work that hard!)
1/2 cup shredded cheese (I like jack, pepper jack, or sharpish cheddar)
1 (or 2) 15 oz can of Hatch Green Chile Enchilada sauce (you can sub other enchilada sauces)
1 T dried oregano
2 tsp cumin
12 corn tortillas
olive oil for sauteing the meat and veggies
salt to taste

If you prep zucchini like eggplant, it won't give off alot of water during cooking. Shred zucchini, put in a colandar and sprinkle some salt on top. Let this sit for about half an hour.

Take the corn out of the freezer and let thaw.

Preheat oven to 425F.

Saute onion until very soft. Remove and put aside. Wipe out pan and saute ground turkey. Add oregano and cumin. When the turkey is getting browned on the outside but still has some pink when you break up pieces, add the sauteed onions and the garlic. Saute until turkey is cooked.

After you add the onions to the turkey, start the other veggies. In another pan, start sauteing the corn.

Squeeze zucchini to force out as much water as possible. Rinse with cold water (to remove most of the salt) and squeeze again. Add the zucchini to the corn and saute until the corn starts to brown. Add to the turkey mixture along with 1/4 of the enchilada sauce.

Put four tortillas in the bottom of a 13x9inch casserole dish. Add 1/3 of the meat and veggie mix. Add another fourth of the remaining enchilada sauce. Repeat this layer.

Top with last layer of tortillas, remaining enchilada sauce and the cheese.

Bake at 425F for 20 minutes or until cheese is bubbly.

Serve with a nice green salad. I add tomatoes and corn salsa to mine and then make a dressing of two spoonfuls of ranch dressing mixed with four spoonfuls of salsa (for three people).

The leftovers freeze wonderfully.