Books - cooking

I'm an avid reader, not only of fiction but also of cookbooks. I love them and one of my favorite blogs is 101 Cookbooks. Not only does Heidi Swanson have two wonderful cookbooks available, which I own and highly recommend (Super Natural Everyday and Super Natural Cooking), but the blog has wonderful recipes from a variety of cookbooks (and everything is vegetarian - which is great).

I feel that I'm still a beginner cook, with a bit of a soft spot for baking (sweet tooth) since that is what I was most familiar with growing up. But I'm trying to be a better cook and so have been asking friends for recommendations.

Here are two great enchilada recipes from my friend Andra. She often makes them for brunch and they both reheat well.

Andra’s Chicken Enchilada Recipe

Ingredients:

6 oz. of Trader Joe’s grilled chicken strips, chopped

½ cup of sour cream

½ tsp. garlic powder

1 tsp. salt

1 tsp. ground cumin

1 can green diced chilies

2 ½ cups of diced green onions

2 cups of shredded cheddar cheese

1 can of celery or mushroom soup

1/3 cup milk

2, 10 oz. cans of enchilada sauce

2 packages of corn tortillas

Instructions:

Mix the chicken, sour cream, garlic powder, salt, cumin, green chilies, and green onions in a bowl. Set aside. Pour a can of enchilada sauce onto a plate. Heat the corn tortillas one at a time on a skillet. Dip heated tortilla into the enchilada sauce and put a scoop of filling onto the tortilla. Roll the tortilla and place into a baking dish. Repeat until the baking dish is filled. Mix the can of soup with the milk and any remaining enchilada sauce. Pour mixture over the enchiladas. Cover with cheese. Bake at 350 degrees for 45 minutes, or until bubbly.

Andra’s Vegetarian Enchilada Recipe

Ingredients:

1 cup of pinto or black beans

½ cup of sour cream

1 tsp. salt

1 tsp. ground cumin

½  tsp. garlic powder

1 cup of corn

1 diced bell pepper

1 diced zucchini

2 cups of shredded cheddar cheese

3, 10 oz. cans of enchilada sauce

2 packages of corn tortillas

Instructions:

Mix the beans, sour cream, garlic powder, salt, cumin, corn, bell pepper, and zucchini in a bowl. Set aside. Pour a can of enchilada sauce onto a plate. Heat the corn tortillas one at a time on a skillet. Dip heated tortilla into the enchilada sauce and put a scoop of filling onto the tortilla. Roll the tortilla and place into a baking dish. Repeat until the baking dish is filled. Pour the remaining enchilada sauce over the top of the enchiladas. Cover with cheese. Bake at 350 degrees for 45 minutes, or until bubbly.