I can’t believe it’s August! It was actually my birthday a few days ago, and I turned the big three zero! It’s so weird to think that I’m 30 now, and I feel like I’m definitely one of those people where the idea of 30 being the new 20 is pretty relevant. I’m just now getting into that part in my life where I’m beginning to realize what I really want to do with my life, and what my real passions are. You can bet that passion includes food, but I’m also inspired by ideas of creating community. Even when I was younger, I always sought ways to bring people together. I’m currently working on brainstorming for a project to bring vegan bloggers, business owners and entrepreneurs in my area together. I was so influenced by what I experienced at Vida Vegan Con in terms of how close it brought those in the broader vegan community together to learn from one another and network, and I hope to create some of that here in Dallas to help the vegan community here become stronger and grow even bigger. On top of that, I’m also working on starting a vintage shop online, because fashion is a giant passion of mine, too. Whew! It’s a little overwhelming to look at everything I’m hoping to accomplish…but you know what they say; if your dreams don’t scare you a little, they aren’t big enough! I have such big plans for this blog, too! While I don’t currently post super often, I am working behind the scenes to create something much better here in the near future.
But let’s get to these enchiladas. I know what you came here for.
I came up with the idea for these pretty babies while shopping at our bright and shiny new Whole Foods Market here in Dallas, on McKinney and Routh. It started somewhere in the produce section, where I found some beautiful looking fresh hatch chili peppers for only $0.69 each, and then went on to find a package of hatch chilies that had been roasted.
I have to make enchiladas with these!
But what would I put in them?
Should I make a hatch sauce, or filling?
Should it be creamy, or nah?
I kept looking over everything that came into my sights for inspiration. Crispy sweet corn, bright summer squash and lush cilantro. Yes, please! When we hit the frozen aisle and saw Beyond Meat’s chicken strips, I thought the grilled chicken flavor would be a wonderful addition to the filling. But the sauce! What to do for the sauce? I decided with so many flavors in the filling, it had to be simple and bright…
Then a lovely man asked my boyfriend and I if we wanted to try his company’s salsa, and told us they were based in Fort Worth. Well, I’m always looking for yummy local products so I said yes of course! He gave me a sample of their Very Verde salsa and it was so delicious and fresh tasting. Then it hit me: I could use it for my enchiladas! So a jar went into our shopping cart and Happy Tomato Salsa went into my social media radar.
24 hours later, and my enchiladas came out perfect…
I went for the authentic route and sealed the tortillas in oil to help keep them from breaking. However, if you are wanting a healthier alternative, you can also steam your tortillas. You will have to be very careful not to under or over steam them as corn tortillas break really easily. Check them often to see if they are flexible enough to hold. You will probably also have some left over filling…make more enchiladas, or use it as a topping over brown rice for an easy work lunch!
- 8 corn tortillas
- ½ cup grape seed oil
- 1 TBS grape seed oil
- 2 cloves garlic, chopped.
- Half a large white or yellow onion, diced.
- 1 medium sized yellow summer squash, diced.
- 1 package of Beyond Meat Chicken, chopped.
- 3-4 roasted hatch chilies with skin peeled off and chopped.
- 1 ear's worth of sweet white or yellow corn cut off of the cob.
- ½ cup chopped cilantro
- 1½ tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 2 tsp of sea salt, or to taste.
- 1 fresh hatch chili, diced.
- 1 fresh tomato, diced.
- 1 half onion, diced.
- ½ cup cilantro
- Squeeze of lemon juice
- Sea salt to taste
- Sauce is Happy Tomato's Very Verde, but you can choose any verde salsa you have available. Also used Follow Your Heart Mozzarella block, shredded with a cheese grater.
- In one medium sized skillet, heat the ½ cup of grape seed oil on medium to high heat and wait until oil looks shimmery to use. Have corn tortillas on stand by with a pair of tongs or two forks to dip them in and out.
- In another medium to large skillet, heat the 1 TBS of oil on medium heat. Once oil looks shimmery, add chopped and diced garlic, onions, vegan chicken and the summer squash.
- Once onions begin to turn translucent, add the spices, salt and cilantro. After everything is well mixed, add the roasted hatch chilies and sweet corn. Mix and lower the heat setting to low medium.
- Heat up the jar of your salsa verde in a small pot on a low to medium heat setting. Set aside when hot.
- Dip your tortillas carefully in the hot oil skillet for about five to ten seconds at a time. Make sure they remain very flexible, and do not let them crisp! Lift them out of the oil and let them drain for a few moments before placing them on a paper towel briefly, and then set aside. Repeat for each tortilla.
- To create the fresh topping garnish, simply toss all the vegetables and cilantro in salt and lemon juice in a bowl.
- To ensemble, spoon filling into onto one side of the cooled tortilla and roll them up tight. You do not want to make them too full or they will just fall apart when placed on a plate. Once rolled up and on a plate, spoon the salsa verde on top. Add vegan cheese if you so desire, and sprinkle the fresh garnish on top. Sprinkle a little paprika to make it fancy.