Where’s Your Sombrero?

Time to put on your Sombrero!

Because it’s Mexican Meatless Monday!Mexican flag

(I took that picture on a cruise to Baja back when I thought it was okay to go to Mexico.)

Today I made Green Chili Mushroom Enchiladas. IMG_9258

The filling:

1/2 c. onions

package sliced mushrooms

1 Tb. minced garlic

1 c. shredded cheeseIMG_9246

The rest:

4 whole wheat tortillas

jar of green chili salsa (or green enchilada sauce)

shredded cheese

Directions: Cook onions and garlic in a hot skillet with Tb. olive oil until tender. Add mushrooms and small cans of green chilies. Cook through.

Take one tortilla, spread 1/4 of the filling mixture and 1/4 of the cheese. Gently roll up. Repeat with each tortilla.

Tip: Using fresh tortilla will prevent breakage.

Pour salsa verde over the rolled enchiladas. Top with cheese. IMG_9247Bake until cheese is melted and heated through.

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I served it with refried black beans and roasted broccoli. IMG_9263

Wait! Something is missing!

Avocado. IMG_9267Ahhhhh. Much better Smile 

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Don’t worry, if you didn’t find a sombrero…just pour yourself a margarita pina colada and call it a good time Winking smilemonica with a drink

There’s this big ol’ blog contest going on with Women’s Health and you can go here to vote for RER or another blog you enjoy Smile

Comments

  1. Alejandra says

    Your blog always makes me crave yummy Mexican food! Those enchiladas look amazing. Sadly, you’re right about the Mexico part (well at least the non touristy areas).

  2. says

    The last time I tried to make enchiladas I failed horribly! lol. I can’t eat my fave flour tortillas, but I found that the corn ones just broke into a million pieces. I wanted them to stay together darn it! lol

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