Brent's Food Blog

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Sausage Quinoa Enchiladas

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Puttin' in the goods

Puttin' in the goods

So here’s my summation of enchiladas: a cheesy, beany, meaty, saucy, quinoa-y goodness. Yummy! Who doesn’t like the sound of that?? Oh, and it’s also a great post-night adventure food for when your kickball team wins another championship and is awarded bottle service downtown(!). This is definitely a dish you can cheat with pre-cooked items. We used precooked chicken sausage and shrimp to help with making things easier (it’s also what we happened to have in the freezer!). Plus, we cut down dramatically on the prep and baking time because there’s no raw meats we need to cook or worry about. Now the quinoa is a relatively new thing for the ESC and I… we’ve had a box of quinoa in our pantry for a few months and hadn’t ever cooked it until a week ago. Now we’ve had 3 dishes and will definitely be buying more. ESC definitely agrees that it has become our new best friend.

Quinoa Enchiladas Pre Baked

Just before going in the oven

The quinoa takes the longest to make so we’ll start with that – we have Trader Joe’s brand that comes in a yellow box but used veggie broth instead of plain water. Following the directions on the package, it was a 1:2::rice:water/broth ratio you bring to a boil then simmer for ~15 minutes until the little white germ thingys pop out of the grain and the broth is all absorbed. While the quinoa is bubblin’ away, brown the pre-cooked sausage slices in a skillet. This helps keep their flavor within themselves but also warm them up a bit. I also spooned about 1/2 can of the refried beans into a pan to heat them up too. While everything is heating on the stove, you should have time to grate the cheese, if not do it before starting and set aside. Almost done… Spread a thin layer of enchilada sauce across the bottom of a 9×13 baking dish so the tortillas don’t burn or stick to the bottom. Lastly, warm up some tortillas in the microwave (covered for 15-20 seconds). Having warm tortillas makes them a bit easier to roll and handle as they stretch instead of just breaking when you bend them. Now comes the fun part: Combine and Smother! Everyone prepares burritos/enchiladas differently, so here’s how I do it: Spread a nice spoonful of beans on a tortilla then layer with two or three spoonfuls of quinoa, add your shrimp and/or sausage, top with a sprinkle of cheese, and finally drop two spoonfuls of sauce into the middle. Roll it up and place it in the baking dish. Repeat until there’s no more room or you run out of ingredients! Top with a healthy amount of cheese and sauce and cook in the oven for 10-15 minutes until the cheese is starting to brown.

Quinoa Enchiladas Baked

Ready to be devoured!

Ingredients:

1 cup uncooked Quinoa
1/2 lb cooked sausage, sliced
1/3 lb cooked shrimp, peeled
1 can low-salt refried beans
2 cups shredded cheddar cheese
1 16oz can green enchilada sauce (El Pato)
8 flour tortillas, standard size

Makes 8 enchiladas. 30-45 minutes from start to finish. ~$2/plate – shrimp & cheese the most expensive parts. By using low-salt beans and adding the quinoa, I think this is actually a fairly healthy dish. Especially so if you drop the cheese down to a cup total.

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Written by Brent

January 18, 2011 at 7:00 am

One Response

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  1. Yummy updates..keep ’em

    Alison

    January 18, 2011 at 3:43 pm


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