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Vegetarian Enchiladas


One of the staples in our house is Mexican anything. Tacos, burrito bowls, Mexican salads, fajitas... any of it!! We all know that Mexican food normally means tons of cheese & tons of carbs. BUT, here's a healthy recipe, we threw together that goes right along with our 21 Day Fix meal plans!! Bonus: It's super easy to make!!! I often make a double batch of this one (well, really we like to make double batches of most dinners) so we can have leftovers for lunch the next day. Ingredients: 4-5 Cups sautéed Veggies (Our favorites: bell peppers, onions, spinach, mushrooms) Green chile enchilada sauce Corn or whole wheat tortillas Medium Sharp Cheddar Cheese (we like vegan "Daiya" brand.)

For Toppings:

Chopped Cilantro Cherry Tomatoes Greek Yogurt

Hot Sauce Of Choice (Tapatio is ours)

Directions:

  1. Pre-sauté veggies over medium high heat.

  2. wrap slightly browned veggies into corn tortillas.

  3. Lay side by side in a baking dish & cover in green chile Enchiladas sauce.

  4. When finished lining up all enchiladas, sprinkle with medium sharp cheddar cheese (we like vegan Daiya brand.).

  5. Add chopped cilantro. NOTE: Can also add onions at this point, or whatever veggies you like.

  6. Spoon 1/2 of the enchilada sauce into baking dish.

  7. Warm corn tortillas in microwave or over gas burner slightly to soften.

  8. Put veggie mixture into the tortillas and roll, and put into baking dish, side by side.

  9. Cover with the remaining green sauce.

  10. Top with cheese (not too much). Think .5 blue container per enchilada.

  11. Cook at 350 degrees until cheese is melted and brown - About 20 minutes.

  12. Top with chopped Cilantro, Greek Yogurt, tomatoes & Hot sauce. *If you prefer meat, use 4-5 shredded chicken breasts in place of sautéed veggies. **If following the 21 Day Fix meal Plan with us, count it as 1 green (or red if using meat), 1 blue, 1 Yellow per 2 enchiladas.

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©2019 BY ALYSSA GALIOS