I love Rachael Ray’s 30-minute meals and I love Tex-Mex, combine the two and you have one happy Texan. When I came across this Enchiladas Suiza Mexican Lasagna recipe inside the 30 minute meals section of the new Everyday with Rachael Ray, I had to try it.
My first thought was it looked like a lot of prep for the 30 minute meal time frame, with lots of vegetable chopping plus food processing the tomatillo salsa and avocados and limes separately. And there was ground turkey to cook and an onion mixture to saute. I charred the tortillas in my Lodge Logic cast-iron skillet which was simple enough but a little more time consuming than originally thought. One thing that I did not follow – gasp – was I used corn tortillas instead of flour since that’s what I had in the casa.
Overall this came together quickly and beautifully – my picture looked almost like the one in the magazine. I served this with a simple black bean and corn salad on the side. My favorite part of this was the leftover factor. The next day I threw the leftover lasagna, black bean and corn salad and some pickled jalapenos in a bowl and reheated – it was even better the second day. Maybe it’s like a soup were the flavors get better over time? Regardless this is a fun play on Enchiladas Suiza and I really liked the idea of lesser-hassle way to enjoy its flavors.
I would say…7 out of 10 for this recipe.
Ivette, my co-worker/bestie/fellow blogger is from originally from Mexico and my go-to source for all things “authentic” Mexico. So when I told her I had proudly made albon-digas (insert thick Texas accent here) she goes “No Emily it’s al-bone-digas!” So even though I can’t say it correctly, Cooking Light sure knows how to make this traditional Mexican meatball and vegetable soup and it’s good for you too!
As one of the finalist in the “Family Dinners” category in the magazine’s Ultimate Reader Recipe Contest, Emily Almaguer’s Hidden Rainbow Albondigas recipe is all sorts of vegetable, brothy, good-for-you goodness. This recipe is chock-full of red and green bell peppers, tomatoes, squash, carrots and onions, and I appreciated the fact that her kids do not like chunky vegetables so she pureed them for a smoother texture. I sometimes feel the same way about soups and I’m not even a kid!
Since things are pureed you can imagine that this might be a smidge more labor intensive than just chunking everything in a pot and letting it simmer. But I didn’t mind since it proved better for my texture preferences and it was a Sunday afternoon so I had some time on my hands. Also, what turned out amazingly well were the meatballs. Putting the meatball ingredients into the food processor made it so easy to scoop them out and place in the broth mixture.
Warning, this makes a lot of soup! I had enough for the rest of the week and shared with my coworkers Allison and Ivette. This is definitely a recipe I will make again. Al-bone-digas!