In honor of Cinco de Mayo, today’s post is about one of my favorite discoveries while we lived in California – El Pato Enchilada Sauce. I have made enchiladas that draw raves and that are fairly healthy thanks to this little wonder.
When we lived in California, I had some time (as I do now) to develop my cooking skills. I found a yummy enchilada recipe from Cooking Light (recipe below) that was also pretty healthy. The recipe, though, did call for making homemade enchilada sauce. I tried this once and once was more than enough for me. So, while perusing the grocery aisles, I stumbled upon El Pato. I was looking for an enchilada sauce that only had real ingredients in it and I bought this because it fit the bill (get it – bill, ducks, bill…). After one batch of enchiladas with this sauce, we were hooked!
I did a little leap for joy when we found it here in Chicago, too! So far, we have only found it at Strack & Van Til (no luck at Jewel or Domincks) here but you can order it online at Amazon.com and MexGrocer.com. Use it to make the enchilada recipe below and happy Cinco de Mayo!
Black Bean, Corn, and Zucchini Enchiladas
1tsp. olive oil
2C. diced zucchini
1 (10 oz) package of frozen, whole kernel corn
1 (15 oz.) can black beans rinsed and drained
3C. enchilada sauce (obviously, I like the El Pato but the homemade sauce recipe follows)
8 (8 inch) tortillas (we use the low carb, high fiber ones)
2C. (8oz.) shredded reduced fat cheddar cheese, divided
Note: Jeff also likes chicken in his so I use packaged shredded chicken in his, too
1. Pre-heat oven to 350 degrees
2. Heat oil in large, non-stick pan over medium high heat. Add zucchini and corn, saute five minutes or until vegetables are tender. Remove from heat and stir in beans.
3. Spread one cup of enchilada sauce in the bottom of a 13×9 baking dish coated in cooking spray. Spoon about 1/2C. zucchini mixture down center of one tortilla. Sprinkle with 2T. cheese and roll up. Place seam-side down in baking dish. Repeat with remaining tortillas, zucchini mixture and cheese. Spread remaining 2C. of sauce evenly over enchiladas.
4. Cover with foil. Bake at 350 degrees for 30 minutes. Uncover, top with 1C. cheese and bake uncovered for an additional 10 minutes or until cheese melts.
Makes 8 enchiladas.
Now, if you really want to make the homemade sauce, here’s the recipe. This sort of defeats the purpose of today’s post, though.
1 tsp. olive oil
1/2 C. diced red onion
1 tsp. minced garlic
1/2C. organic vegetable broth
1T. chili powder
1T. ground cumin
1/2 tsp. salt
1 (28 oz.) can crushed tomatoes, undrained
Heat oil in large saucepan over medium heat. Add onion and garlic. Saute 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, simmer 30 minutes. Yield: 3 cups.
See, just buy the super yummy El Pato sauce!