Stovetop Enchiladas

Stovetop Enchiladas 1

Sometimes you just need a quick meal and this one is fast and healthy.  I usually have these few items on hand and have made Stovetop Enchiladas for breakfast, lunch, and dinner!

Stovetop Enchiladas 2

Yep, that’s all you need!  You can add lettuce and tomato, leave out the cheese or avocado, switch the sauce to green.  See how easy?

Here’s what you do.

Set a saucepan that is roughly the size of your corn tortilla over med/low heat on the stove.  Pour enough sauce over the bottom to cover, top with a corn tortilla, then an egg, then more sauce.

Stovetop Enchiladas 3

Cover and let it simmer for about 3 minutes then check your yolk.  I like mine runny so 3 or so minutes is perfect.

Remove from the pan, top with cheese, avocado, lettuce, tomato, sour cream, green onion, sriracha… whatever floats your yolk.  😉

Stovetop Enchiladas 4

You will want a big spoon to scoop up all the sauce, egg yolk, and melty cheese and the tortilla will be very tender from cooking in the sauce.  Oh bliss.

BTW, if you’re gluten free be sure to check the label of your enchilada sauce, most include gluten. Soon I’ll share my recipe so you can make your own!

Advertisements

Sweet Potato Cream Cheese Spirals

Coming up with fun school lunches is not always easy! I was playing around with a few recipes today and came up with these tasty treats. With no added sugar they are perfect for a lunch box. They look and taste like dessert thanks to the pumpkin pie spice and cream cheese but are packed with healthy ingredients to keep your kiddos energized and focused through the day.
I hope you enjoy this recipe as much as we did!

20130903-171242.jpg

This photo was an “outtake” but it made me laugh so here you go.  I guess he thought I wouldn’t notice since I had a giant camera in front of my face.  They do smell pretty tempting!!

Sweet Potato Cream Cheese Spirals

2 sweet potatoes

2 tablespoons olive oil

4 oz. cream cheese

3 cups whole wheat flour

4 1/2 teaspoons baking powder

1 1/2 teaspoons kosher salt

1 heaping tablespoon pumpkin pie spice

1/2 cup or more water

Set cream cheese out to soften.

Peel then chop potatoes into 1″ pieces.  Coat with olive oil and bake at 400 for 35-45 minutes, till easily mashed.  Rice or mash into a large bowl.  Add flour, baking powder, salt, pumpkin pie spice, and water.  Mix well.

Set oven on 350.  On a lightly floured surface, roll dough out till 1/3″ thick and roughly rectangular.  Spread with cream cheese, leaving an inch at the top uncovered.  Roll up tightly, just like a jelly roll.  Using a sharp knife, slice into 1/2″ spirals and place on non stick baking sheet.  If you are having trouble slicing, you can cover and refrigerate the roll for an hour or so.

Bake spirals for 30  to 35 minutes till lightly golden and toasted.  Cool on racks.

Enjoy!