Another Blue Apron dinner. What number is this now? 27, eh? I had to go back and check; 27 is about when I stopped counting my age, too.
I needed to redeem myself after the last cooking flop and the photo for these enchiladas looks very tasty! So I had a good feeling about the outcome of this dinner. This will also be a test of my new phone’s camera, so the photography style might be a bit different from past blog entries, if you’re following that sort of thing.
This recipe got rave reviews.
Honestly, I wasn’t expecting much positive feedback from this one. Veggie enchiladas seem like a quick and dirty “I’m hungry, but don’t need anything fancy” kind of dinner. Maybe the kids would take a couple bites, only if they were feeling particularly hungry. But both Awesome Eater and even PICKY Eater were members of the clean plate club tonight AND told me how much they both enjoyed it! I don’t think unsolicited positive feedback has happened before!
The enchiladas were completely veggie with an onion, zucchini, yellow squash, spinach, and long grain white rice filling. The sauce consisted of one 15-oz can of crushed tomatoes and a Blue Apron spice blend of smoked sweet paprika, ancho chile powder, cumin, coriander, garlic powder, Mexican oregano, cocoa powder, and ground cinnamon. The amount of cooking time on this was quick and dirty. 20 minutes tops for me. Once the veggies sautéed in oil and the spice blend, all that needed to happen was to mix in the cream, and pop this in the oven until the cheese melted and the tortillas crisped up.
This time, Blue Apron really did send a 1/2 cup serving of “Mexican crema” (sour cream). With the last recipe they sent, it was a smaller container! I knew they shorted me with the last batch! The first redemption.
Blue Apron sent along a pack of 10 flour tortillas. More than enough for the 4 of us. The girls both ate one apiece, the adults two. I rolled ’em up and smothered ’em in the tomato/spice sauce. Blue Apron also sent a block of Monterey Jack cheese which I grated and sprinkled over the top. Cooking time in the oven was around 10 minutes until the cheese turned golden and melty. I once knew a person who only would eat cheese that was melted, not solid. I image they would have enjoyed this dinner as well.
Overall rating: huge hit! Low mess factor, easy to bake, difficult to screw up. I’m saving this one for future reference. Who knew zucchini could have such an effect on my kids?
COOKING GAME…BACK ON!!