I’ve read in a number of magazines and online that you should never prepare a new recipe for a dinner party. They all say, stick with a dish that you’ve made several times and don’t try making something new. I definitely understand the logic behind this advice—I mean, who wants to risk a kitchen disaster when you have guests coming over?
I guess I’m a little bit of a risk-taker though, because I always find myself making dishes that I’ve never made before when we have people over for dinner. Most of the time these dishes turn out pretty well, but sometimes I find myself wishing I had tested the dish out on Graham first before subjecting guests to it.
For our most recent dinner party, I made calabacitas enchiladas from a recipe posted on MJ’s Kitchen, and luckily they turned out just as tasty as she described. MJ just finished a fantastic series on “New Mexico Chile,” and her green chile sauce and calabacitas enchiladas sounded so delicious that I just had to try making them.
Since I tried to stick to her recipe as much as possible, I think it is best to send you to MJ’s site for the calabacitas enchiladas and green chile sauce recipes. Please check out all of her other great chile recipes while you are there too!
Tasty Easy Healthy Green Recipe Ratings:
|Recipe Report Card||Notes About Recipe Ratings|
Four Chefs (Delicious!)
|I’ll definitely make this tasty enchilada recipe and green chile sauce again, but next time I might try making the sauce with spicier chiles (the ones I used were pretty mild) and saving some of the sauce to pour over the enchiladas right before serving—we like our enchiladas saucy!|
Three Easy Chairs (Average Difficulty)
|Roasting the chiles and making the chile sauce takes some time, but assembling the enchiladas is pretty quick. If you use store-bought chile sauce, you’d cut down the prep time quite a bit, but of course it might not be as good as MJ’s green chile sauce…|
Three Apples (Average Nutritional Quality)
|While these enchiladas are packed with vegetables, they have a fair amount of cheese in them.|
Two Leaves (Chemical Fertilizers and Pesticides Rock)
|The zucchini and squash that I used for the filling were local and organic, but most of the rest of the ingredients were neither local nor organic (unfortunately I didn’t make it to my normal earth-friendly grocery store this week).|