recipes
Creamy Veggie Enchiladas
Today I am sharing another excerpt from my cookbook, “Real Food. Real Kitchen. So Good!” It’s one of my favorite recipes and probably my family’s as well – Creamy Veggie Enchiladas! This is great for anytime of year – in the summer when summer squash is quite abundant and in the cooler months when winter squash is every where you turn.
Enjoy this nutrient dense recipe that is so filling and satisfying and amazingly delicious! To describe this dish in one word (outside of amazing), I would say rich. There is no ‘tall’ or ‘skinny’ implication with this meal – not that you can compare it to a cup of coffee – but you know what I mean! We finally were able to make these a couple weeks ago as spring time decided to makes it’s way to our state!
Creamy Veggie Enchiladas
What you need:
– 2 cups squash, chopped into bite size pieces *
– 2 cups zucchini, chopped into bite size pieces *
– 2 cups full-fat yogurt, plain
– 1 (10 ¾ ounce) box/can low-sodium cream of mushroom soup
– 3 cups of cheese, shredded
– 4 ounces of chopped green chilies (omit if you don’t like the small zing this will offer)
– ¼ cup green onions, thinly sliced
– ¼ teaspoon black pepper
– 10 tortillas
– 1 ½ cups sharp cheddar cheese for topping
* another option is to puree the veggies in a blender if you, your family or kiddos don’t want the bite size chunks
What you do:
Remove tortillas from the refrigerator so they can come to room temperature, which makes it easier to roll them without them cracking.
Preheat the oven to 350F degrees.
Have a 9×13 baking dish ready to place rolled enchiladas.
Begin by sautéing the onions in a large skillet until they are translucent.
Once you can see through the onions, add the chopped veggies and cook until softened, stirring often.
While the veggies are cooking, using a large bowl, mix together the yogurt, mushroom soup, 3 cups of cheese combination, green chilies and pepper.
Once the veggies are cooked through and soft, add them to the bowl with the yogurt mixture and combine thoroughly.
Take one cup of this mixture and set aside to use as the enchilada topping.
To prepare the enchiladas, place up to ½ cup on a tortilla in a fat line down the center of. If you are using extra-large tortillas, increase the amount to 2/3 cups for each tortilla.
Roll the tortilla and place in the baking dish – seam side facing down so they don’t unroll and lose all the fillings.
When you have used up all the filling and enchiladas are placed in the baking sheet, pour the reserved veggie sauce over all the enchiladas in the dish.
Place in the oven and bake for 20 minutes, covered if possible, but not required.
After 20 minutes, remove from the oven and spread the 1 ½ cups of cheese over the enchiladas and cook uncovered for an additional 10-15 minutes, or until cheese is melted and bubbly.
Enjoy! Enjoy! Enjoy!
Yield: 10 servings
SUBSTITUTIONS:
*Green onions: yellow onions, red onions, white onions, shallot
*Full-fat plain yogurt: full-fat sour cream
I’M SPECIAL BECAUSE:
egg-free, meat-free, soy-free
HEALTH MADE EASY:
for the 3 cups of cheese, choose your own combinations such as colby, monterey jack, pepper jack, sharp cheddar, mild cheddar, parmesan | substitute the squash and zucchini with veggies of your choice, such as: bell peppers, mushrooms, spinach, etc. | the yogurt provides the same tang as sour cream, but is much healthier | choose cheese made from grass-fed cows
Go ahead and whip this up tonight and make your family happy and remember: live on purpose and have a life worth living!
xo Kari
