Easy Baked Enchiladas

These enchiladas are cooked in ramekins and make a wonderful easy supper if prepared ahead of time and reheated right before serving. Pair this with a fresh green salad made with diced avocado.

Makes 6 servings  

Ingredienta

• 1  can (10 oz.) red enchilada sauce available in Mexican markets
• 1  7 oz. jar of  roasted red peppers
•  1 1/2  cup  green salsa (salsa verde - fresh or canned)
• 12  corn tortillas (blue, if available, 5 to 6 in. wide; see notes)
• 2  packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
• 6  ounces  cream cheese cut into thin slices or small chunks
• 1/2  cup  shredded parmesan cheese 
• 6  or 12 large eggs
• 1 1/2  cups  shredded cheddar cheese 
• 3/4  cup  thinly sliced green onions
• 6  tablespoons diced fresh cilantro
• 6  to 12 tablespoons sour cream 
• Salt to taste

1. In a blender, whirl red enchilada sauce and roasted red peppers until smooth.
2. In a bowl empty  green salsa.
3. Set six ramekins (about 2 cups each, 5 to 6 in. wide or long) on large baking sheets. Pour red sauce mixture equally into ramekins and tilt to coat bottoms. Cut tortillas into quarters. Arrange four pieces in each ramekin, overlapping edges to cover bottom and pressing tortillas down into sauce.
4. Scatter spinach, cream cheese, and 1/4 cup parmesan evenly over tortillas. Lay another four pieces of tortilla over filling in each ramekin; overlap edges to fit. Spoon green sauce over tortillas, coating evenly.
5. Bake, uncovered, in a 375° oven until sauce is bubbling, about 25 minutes (25 to 30 if chilled). Remove pan from oven and immediately, with the back of a large spoon, make one or two slight depressions for eggs near center of each ramekin. Break one or two eggs into each ramekin; sprinkle evenly with cheddar cheese. Return to oven and bake 10 to 12 minutes longer for soft yolks (press yolk gently to test), 12 to 15 minutes for firm yolks.
6. Top each ramekin with green onions, cilantro, a spoonful of sour cream, and a sprinkling of remaining parmesan cheese. Set ramekins on plates. Add salt to taste.

Agua de Sandia y Fresas

What is the perfect accompaniment to any Mexican meal, well unfortunately they drink too much Coca Cola for my taste and why when you could have one of an amazing assortment of fresh tasting fruit combinations like the Watermelon-Strawberry combo below. 

Ingredients

2 cups strawberries diced (use the freshest ones you can fine)
1 cup watermelon cut into chunks with all seeds removed
1 scant tsp of sugar, more to taste 

1 cup ice cubes
1 small bottle of  sparkling water (lime, lemon or other)  chilled
Fresh mint for garnish

Place  strawberries, watermelon, ice  cubes and sugar into a blender and puree until smooth. Pour about 3/4 full in a  glass and add sparkling water. Garnish with mint leaves

Blue Corn Pancakes with a Blueberry Bonus

Blue Corn  Pancakes
Ingredients:
4 tablespoons butter
2 cups blue cornmeal (available in Whole Foods and Latin markets)
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (sometimes I use buttermilk if available)
2 eggs

Note: you may add an additional 1 cup of fresh  blueberries and a pinch of cinnamon if you wish

Use a cast iron skillet or comal to make the pancakes.  First,  melt the butter and set aside in a separate dish. Then place cornmeal, baking powder, sugar and salt in mixing bowl.  In another bowl place milk, eggs and the melted butter. Combine dry ingredients with egg/milk mixture and stir. Add blueberries and cinnamon if desired. In medium hot skillet measure out enough to make  3-4inch size pancakes. Allow to cook about three minutes and then flip. Please do not ruin the exquisite taste of these pancakes with anything less than a good maple syrup and, if you are lucky enough to live where you can get lovely wild blueberries, use them. They are the best!

Serves Four

Blue Corn Pancakes with a Blueberry Bonus

Ingredients:
4 tablespoons butter
2 cups blue cornmeal (available in Whole Foods and Latin markets)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (sometimes I use buttermilk if available)
2 eggs

Note: you may add an additional 1 cup of fresh  blueberries and a pinch of cinnamon if you wish

Preferably in a cast iron skillet or comal allow butter to melt.  Set aside in a separate dish. Then place cornmeal, baking powder, sugar and salt in mixing bowl.  In other bowl place milk, eggs and the melted butter. Combine dry ingredients with egg/milk mixture and stir. combine. Add blueberries and cinnamon if desire. In medium hot skillet use soup ladle to make 3-4inch size pancakes. Allow to cook about three minutes and then flip. Please do not ruin the exquisite taste of these pancakes with anything less than a good maple syrup and, if you are lucky enough to live where you can get those lovely wild blueberries, use them. They are the best!

Serves Four