With baby #2 scheduled to arrive this summer, we’ve been on a mission to get more organized on the dinner front. I created a new visual menu that hangs in our kitchen, more on that here. The biggest change, however, is that between joining our CSA last summer and getting pregnant, we’ve gone from eating chicken and/or turkey 5-6 times per week to eating meat 1 day a week on a good week. In addition, we’ve been working really hard at focusing our cooking around local, organic and in season vegetables.
This enchilada recipe started with one I found on Pintrest (original recipe here) but that I adapted to make it veggie based rather than meat based. Since there isn’t a whole that that is in-season and local at the end of February in Illinois (and our freezer stash is rapidly diminishing), I used mostly mushrooms and onions. Feel free to add whichever veggies you like or have on hand. If it were summertime, I would definitely add some bell peppers, zucchini and may some greens.
Bulgar and mushroom enchiladas with green chili yogurt sauce.
Mushroom and Bulgar Enchiladas
with Green Chili Yogurt Sauce
- Grease 9×13 baking dish
- Combine bulgar and water in saucepan over medium heat and bring to boil. Reduce heat and simmer 10 minutes or until fluffy and tender
- Saute fresh veggies until tender (I used a little olive oil)
- Add frozen veggies and cook additional 1-2 minutes or until thawed
- Combine vegetable mixture, bulgar, tomatoes (if using), and 1 cup shredded cheese in mixing bowl and set aside.
- Melt butter in sauce pan.
- Whisk in flour and cook 1-2 minutes.
- Whisk in broth and cook stirring occasionally until thickened (about 5 minutes)
- While sauce is thickening, add filling to tortillas and roll up*
- REMOVE SAUCEPAN FROM HEAT
- Add yogurt and green chilies and stir until smooth
- Pour sauce over enchiladas and top with reserved cheese
- Bake at 350 for 20-25 minutes or until the cheese is bubbly.
*Notes:
- Warming the tortillas (I wrap in a wet towel and microwave for 30 seconds) helps keep them from cracking when you roll them up. That said mine still crack frequently. This is not a problem. Sometimes I simply layer the tortillas and filling like a lasagna and skip the rolling all together.
- Extra filling…I always have extra enchilada filling, no matter how I try to evenly divide it. I sprinkle anything leftover on top of the enchiladas before I add the sauce and cheese and by the time they come out of the oven, no one knows I am incapable of evenly dividing enchilada filling.
- The original recipe called for sour cream instead of yogurt. Feel free to use that substitution. We always have plain yogurt on hand and use it for any recipe that calls for sour cream to increase the protein and nutritional quality of the dish. If you do use yogurt, make sure it is plain and not vanilla.
