It can be good but it becomes something my MIL calls tamale pie. Much like a 'Mexican lasagne'. And not the dish you intend to make. Yes it becomes soggy but delish for 'family' knowing that it is a bit like a leftover...not for guests. (the tortillas become almost a gravy) Like mentioned, making a few toppings like a salsa and a cream sauce...we use a cream, or yogurt, with a bit of fetta and cilantro, spring onion, as sides that a guest can add at serving. The structure of the enchilada will be totally lost. Best to put together fresh, cook, and serve. The parts can be made ahead, even frozen, but assembly should be done the day of... Salsa verde is fine frozen, then thawed, but i always add a freshness the day of...fresh sauce, tomato, peppers, etc.

Hi Ellendi! I finally have some time to write after a very busy work week. I would recommend again trying to find "Diet for a Small Planet" and "Recipes for a Small Planet" by Frances Moore Lappe. She has a ton of recipes for light pilafs and casserole type things, and I have made just about every dish in the "Diet for a Small Planet" cookbook and they are all delicious. That is my "go to" cookbook for the basics. Yesterday I saw a link for a blog and cookbook that looks interesting, "The Sprouted Kitchen" which is done by Sarah and Hugh Forte, a cook and photographer combo. Looks like they have some good light recipes there. I haven't tried any. I do follow "Smitten Kitchen" by Deb Perleman and make a lot of her recipes. Here's a couple of my tried and true "ligher" (read not much eggs and cheese) recipes. Carbonada Criolla (Argentinian Tsimmes - Squash Casserole) Note: this is for filling a large hubbard squash. Occasionally you can find one about the size of a football. That's the kind of squash I love, but you can use this filling with delicata or acorn or turban squashes. So prebake the squash until almost done. The way I do my squash is to just put it in the oven uncut at 400 for about 30 min. Then I let it cool, slice it in half and scoop out the seeds. Then I bake it a little more until it is as soft as I like it. If I'm just serving it plain I would season with oil, butter, salt, maple syrup, whatever before the final baking. But for this dish, just salt and leave plain. 2 TBLSP olive oil 2 cups beans (I use kidney or a mix of black and kidney), fake meat crumbles or baked or smoked tofu. (Use one thing or a combo, depending on your taste. I usually use a combo of beans for color and meat crumbles for texture). 1 large coarsely chopped onion 2 cloves garlic 1 12 oz. can chopped stewed tomatoes 1 tsp. dried oregano 1 large or 2 small sweet potatoes. (Parboil these for faster prep) 1 large or 2 small yellow potatoes (I use yukon gold) I cup vegetable broth (I use "Better Than Bouillon") 2 med carrots 1 small can corn (5 oz, drained) or 2/3 cup frozen corn. USE ORGANIC, regular corn is genetically modified to be doused to the max with Roundup weed killer in the fields! 4-8 pitted prunes (I like the smaller amount) 4-8 dried peach or apple halves Saute onions, garlic and protein source. Add tomatoes and broth, bring to a slow boil. Add potatoes and carrots. Cook 30 min. on simmer, add more water if necessary. Add oregano, corn and fruit, simmer for 15 more minutes. Stuff tsimmes into already baked squash halves. Bake 15 more minutes more. Note: for more protein you can add rice, quinoa or barley to the tsimmes before stuffing. Top with some toasted nuts if you like, for presentation. This if a fabulous celebratory meal in the winter. To make it into a traditional casserole, mix the tsimmes with cubed squash (you could even use butternut if you are going this route) and rice and put it in a greased casserole for the last 15 min. You could top it with a mix of nuts, olive oil and matzah meal to be traditional, or bread crumbs. This is good with a dollop of greek yogurt, goat cheese or lite sour cream to top when serving. But not necessary if you're trying to stay "light" on fat and calories. Carrot-Cashew Curry Makes 4 servings 4 TBLSP oil (I would use peanut for this, or sunflower or grapeseed. I no longer use canola oil or corn oil, due to the Roundup connection) 3-4 cloves garlic 1 tsp. fresh ginger (I use powdered, but you could slice up and dice fresh ginger if you like) 1 tsp. mustard seeds (use a pinch dried if you don't have the seeds) 1 tsp. ground cumin 1 tsp. ground corriander 1 tsp. dill weed 1 tsp. tumeric 3/4 tsp. salt 2 cups sliced red onion 2 small potatoes, or tomatoes, or celery or a mix 4 large carrots all thinly sliced 2 cups fresh orange juice, or less (I would use less) 2 red peppers or 2 cups cabbage, whatever color and type you like dash cayenne pepper to taste Saute spices in oil 3-5 minutes. Don't get too brown or burn! Add onions, salt and carrots and potatoes if using. Saute another 5-8 minutes Add orange juice and simmer until veggies are tender. Note: some folks don't like the taste of cooked orange juice, they say it tends to give a vomit flavor (read: excess stomach acid). If I were to make this today I would probably use a mix of stewed tomatoes and some grated orange peel or orange juice. I can only drink low acid oj so I usually have that in the fridge, along with dried orange peel in the pantry. Add rest of veggies and simmer until barely cooked. Add veg. broth or water if the pan gets too dry. Add cayenne to taste. Serve over brown rice and topped with toasted cashews. You can use peanuts or almonds if you like them better, but this dish is best with cashews. Serve with a dollop of greek yogurt or low fat sour cream. You can add some tofu or yellow split peas if you want more protein. So there you have it, a typical meal for me and pretty hard core veggie so not sure if your daughters would like these kinds of things.

Where was your last photo taken? About a week ago by one of the planters filled with flowers. Do you like peanuts? I like them, but they make my stomach hurt. I love cashews, walnuts, pecans, etc. Do you use a face wash? Something from Este Lauder. What's your favorite perfume or body spray? All time favorite since high school in the early '70s is "Charlie." My grown-up favorite is Chanel No. 19., although I love other scents, too. "Jessica McClintock" comes to mind. What is your all time favorite song? Way too many to list but... "If I Said You had a Beautiful Body," Bellamy Brothers "Lady Down on Love," Alabama "Making Love Out of Nothing at All," Air Supply âÂÂCenterfield,â John Fogerty âÂÂRed, Red Wine,â UB40 "You've Lost that Lovin' Feelin',â Righteous Brothers "Shameless," Garth Brooks and "Old Flames Can't Hold a Candle to You," Dolly Parton. All hold special meanings for special points in time. Are you liking your hair these days? No. It use to be thick and lush. Now it's thin, sparse, and always oily. Do you like Mexican food? Yes! Just seat me at the table next to Nita. I make a guacamole to die for. I love chili renelleos and tamales.

Whats the last thing you said out loud? I can't remember exactly. I think I told Zelda, my little dog, to shut up because she was barking at the meter reader and then she came to me and I petted her and said, "You're a good girl." What kind of lunchmeat is your favorite? Ham What is your favorite Mexican food? Just about any of it...and it changes from time to time...right now, crispy chicken tacos. Which one would you like to have italian meatloaf or meatball sandwhich? Meatball sandwich. Have a great Wednesday!! You too, Marilyn.