Once in awhile, you experience that magical feeling. Your eyes grow big with wonder, your heart beats slightly faster with anticipation, and your mind soars high up with unbridled imagination. I’m not talking about the Abracadabra kind of magic. No, this is the kind of magic found in childhood wonder. Like the first time you flew a kite and watched it sail across the sky, the time you lit up sparklers on 4th of July, your first home run, or the first time your tongue makes contact with the most exquisite sip of wine (hopefully, this was a bit past your childhood). You become raptured by the moment, bewitched by its spell.
And that’s the kind of magic I found in these Enchiladas. My heart sang cheery songs while I chopped and mixed, my feet danced a happy jig as I sprinkled and seasoned, and my tummy did cartwheels and somersaults as my mouth savored the fusion and harmony of flavors.
Spicy Seven Pepper Sauce:
- 1 Poblano Pepper – broiled, peeled, and chopped finely
- 1-2 Jalapeno Peppers – broiled, peeled, and chopped finely
- 2 Chipotle Chiles
- 1-2 Tbsp Ancho Chile Powder
- 1 Tbsp Cayenne Chile Powder
- 1-2 Tbsp Red Chili Pepper Flakes
- 1 Tbsp Smoked Spanish Paprika
- 1 can/1 large Diced Tomato, with juice
- 1 tsp Cumin
- 1 handful of Cilantro, finely chopped
- Juice of 1-2 Limes
Get Saucy:
- Combine all ingredients (except Cilantro) together in a pot. Simmer for 30-40 minutes until the smoky aroma fills the air, and the spice stings your eyes
. Add Cilantro. - Take a hand blender and pulse until desired smooth/chunky texture achieved.
For the Enchiladas:
- 1 package of corn tortillas (about 10 pcs)
- 8-12 oz of cheese (I used Monterey Jack, but Cheddar/Harvarti (sharper taste), or Mozzarella (milder taste) would work just as well)
- 2 handfuls of Cilantro, washed, and chopped
- 1 can/1 large Diced Tomato
- 1/2-1 pkg of Baby Bella Mushrooms (or any other that strike your fancy)
- 1 large Zucchini, chopped into little square cubes
- 1 handful of Sweet Corn
- 1 Poblano Pepper, broiled, peeled and finely chopped
- 1 Bell Pepper (Orange/Yellow/Red), chopped into little square cubes
- 1/2 White Onion, finely chopped
- 2 jalapeno peppers, chopped
- Pinch of dried basil
- Pinch of dried rosemary
- Pinch of dried oregano
- Pinch of dried parsley flakes
- Pinch of Chili Pepper Flakes
- Some Chives
- Butter, for cooking
- Salt & Pepper to taste
Now Get Enchanted:
- Make the Filling: In a pan, saute onion in butter. Add in Bell Pepper, Poblano Pepper, Jalapenos, Mushrooms, Corn, and Zucchini. Season with Salt & Pepper.
- Add in the Tomatoes and cook until all the flavor of all the vegetables blend together in perfect harmony
- Season with herbs and spices above (Parsley, Basil, Rosemary, Oregano)
- Finally, stir in 1/2 of the Cilantro and all the chives. Drain any excess liquid
- Now, assemble the Enchiladas. Spread some of the Enchilada Sauce (above) into a baking pan. Spoon some filling into a tortilla
- Tightly roll each filled tortilla and place side by side in baking dish
- Repeat until dish is filled and top with the remaining Enchilada Sauce. Sprinkle generously with cheese and stick in oven
- Bake at 375 for 30 minutes. Remove from oven and sprinkle the rest of Cilantro on top
- Now, take a fork and dig in!
