So, I’m going off topic here for a minute. I recently discovered the magic of Costco.
Yep. Talk about being late to the party.
My brother was visiting from the US and since their memberships are international, he brought us to the delightful Costco Croydon as his guest.
Driving out to Croydon is always a weird experience. The minute we hit those retail parks (British term for those big parking lots surrounded by “big box” stores) and car sales lots, I feel like I’m back in Florida where I grew up. Especially when it’s a super sunny day, which it was. Generally speaking, Croydon and Orlando have nothing in common. I can’t even believe I am drawing this comparison. Yet… their town planning does have it’s parallels.
Anyway. We walked in, feeling all suburban, and were instantly among the blow up jacuzzis, barbeques, TVs and garden furniture and American brand products. I really did forget that I was in greater London until I saw the huge packs of Nandos branded sauces, Cadbury’s chocolates and boxes of tea so large that even your average British person may struggle to use them up in their lifetime.
It was, like, really fun.
My top purchase was a massive £17 bag of pine nuts. That felt quite good.
But another thing I bought – and this is where the story becomes relevant – were some tortillas. They had a brand I hadn’t seen before. They were cheap and they were bigger than the ones I usually buy, so I stocked my freezer.
However – the tortillas were too big for my pan. So I had to bake them lengthways, and then when I took them out of the oven I realised there was no way – no way – I was going to get them out in one presentable piece.
Which does not matter in the slightest on a normal days, but when you want pretty pictures, well. This is why I improvised and sliced them down the middle, which you are totally not supposed to do (this is not some kind of lasagne, the critic in my head is scowling), but it just means you can see into the inside a little bit.
So that entire story came down to one thing: apologizing for the presentation of my enchiladas today.
I dunno. I’m really just winging it when it comes to this food photography stuff. And I definitely apologize too much.
Presentation aside, we really loved these enchiladas. I put them together one day when we had an abundance of summery vegetables and a garden full of herbs. The filling contains fresh asparagus, red peppers, broad beans, a variety of herbs from the garden and melty goat’s cheese. Truly an enchilada for the summertime.
With that creamy filling, a tomato based enchilada sauce felt right. I made a roux based sauce based off Beth’s wonderful recipe on Budget Bytes. I used tomato sauce instead of the broth / tomato paste combo to make it a little thicker. However, I’ve decided not to include my adaptation of the recipe in the recipe card below. I use a lot less chili powder than the recipe calls for to make my sauce very mild, so you’re better off using Beth’s recipe as your baseline and adjusting to your own tastes. Or, if you already have a go-to red enchilada sauce, you should of course use that!
summer vegetable & goats cheese enchiladas
Yield 6 -8 enchiladas (serves 3)
- 1 batch of red enchilada sauce
- 6-8 tortilla wraps
- A ball of fresh mozzarella cheese, roughly chopped
- 1 bunch of asparagus, sliced into pieces 1-2 inches long
- 1-2 handfuls of fresh broad beans (fava beans) or peas
- 2 red peppers, sliced
- 125g / 4.4oz soft goats cheese
- Couple handfuls of fresh herbs (we used chives, mint, parsley and basil)
- Pre-heat your oven to 200C / 390F
- Lay out your asparagus and peppers onto a lightly oiled baking tray. Brush with a little olive oil and sprinkle on salt and pepper to taste. Keep them separate (all the asparagus on one side and all the peppers on the other).
- Bake for 15 minutes, and then check on progress. The asparagus will likely be cooked and tender by now, so you can remove them and add them to a mixing bowl. If not, give them another 5 minutes and then check again.
- It's likely that your red peppers are going to need more time in the oven, so after taking off the asparagus, put them back in for another 15 minutes or so to get them nicely roasted.
- Meanwhile, steam your broad beans for 5 minutes until tender.
- Once the vegetables are roasted, change the oven temperature to 180C / 355F.
- Prepare the filling. In a large mixing bowl, combine all of the vegetables and herbs, and add salt and pepper to taste. Add the goats cheese and stir - it will melt into the vegetables and form a creamy sauce around them.
- Lightly grease a large baking pan, and pour about 1/5th of the sauce into the bottom.
- Assemble the enchiladas. Spread 1/6th of the filling into each wrap. Roll them up and place into the baking pan on top of the sauce.
- Pour the rest of the sauce on top of the enchiladas and cover with foil.
- Bake covered for 20mins
- Remove the foil, sprinkle the mozzarella on top, and bake for another 15 minutes. You may want to grill/broil the cheese right at the end before serving.
- Good luck getting them out of the pan in one piece, is all I'm going to say at this point 😉
You could easily stretch this to 8 enchiladas by adding slightly less filling to each, or bumping up the amount of veggies. It's very flexible.