Last night, I made my version of a recipe I found on Pinterest... Believe it or not.
Vegetable Enchiladas!
Oh my yummy. I can't explain in words how delicious it was.
It was loaded with vegetables and EVERY bite had a different flavor.
While I was cooking, Stefan said, "What's for dinner?".
"Vegetable Enchiladas!" I replied.
"Oh no", he said, "This man needs meat in his dinner."
I ignored him because:
A. They wouldn't be vegetable enchiladas with meat in them... duh.
And B. I was much too lazy to defrost the chicken.
Sometimes, I am guilty of cutting corners when cooking. You know, like not using the right amounts cause I don't want to open another can. Or trying to get away with a shorter baking time because I am too impatient. Please Santa, don't put me on the Naughty List!
Turns out, that Hubby Dear was in love with this dinner. I asked him what he would have changed about it, waiting for the "I would have added meat" response. But instead he came back with, "Nothing, it was perfect". Should've asked for it in writing..
Like I said, every bite had a different flavor. Between the seasoning of the baked veggies, the crispness of the fresh veggies and salsa combo, it was a dream. Just like any other night, there were no left overs. If my Husband can eat a whole 9x9 pan (minus one square for me) by himself, whatever will we do when we have children?
Sorry the picture quality sucks. My life story. Just make the dish and see for yourself!
Oh my yummy. I can't explain in words how delicious it was.
It was loaded with vegetables and EVERY bite had a different flavor.
While I was cooking, Stefan said, "What's for dinner?".
"Vegetable Enchiladas!" I replied.
"Oh no", he said, "This man needs meat in his dinner."
I ignored him because:
A. They wouldn't be vegetable enchiladas with meat in them... duh.
And B. I was much too lazy to defrost the chicken.
Sometimes, I am guilty of cutting corners when cooking. You know, like not using the right amounts cause I don't want to open another can. Or trying to get away with a shorter baking time because I am too impatient. Please Santa, don't put me on the Naughty List!
Turns out, that Hubby Dear was in love with this dinner. I asked him what he would have changed about it, waiting for the "I would have added meat" response. But instead he came back with, "Nothing, it was perfect". Should've asked for it in writing..
Vegetable Enchiladas
Ingredients:
1/2 Sweet Potatoes Cubed (I always cut mine into little triangles)
1/2 Onion - Chunked ( <-- this is a word I made up that means: cut into chunks)
3 Cups Broccoli Florets
1/2 Can Corn
1.5 Cups Chopped Carrots
1/2 Red & 1/2 Yellow Bell Pepper cut into matchsticks
1 Tomato Chunked
1 Jar of Pace Salsa (or some other saucy salsa - pico de gallo maybe too chunky)
1 Can of Cream of Chicken Soup
2 oz Cream Cheese
4 Tbs. Fresh Chopped Cilantro
Olive Oil
Garlic Salt
Lemon Pepper
1/2 tsp. Minced Garlic
4 Tortillas
Generous amount of Shredded Cheese
Ingredients:
1/2 Sweet Potatoes Cubed (I always cut mine into little triangles)
1/2 Onion - Chunked ( <-- this is a word I made up that means: cut into chunks)
3 Cups Broccoli Florets
1/2 Can Corn
1.5 Cups Chopped Carrots
1/2 Red & 1/2 Yellow Bell Pepper cut into matchsticks
1 Tomato Chunked
1 Jar of Pace Salsa (or some other saucy salsa - pico de gallo maybe too chunky)
1 Can of Cream of Chicken Soup
2 oz Cream Cheese
4 Tbs. Fresh Chopped Cilantro
Olive Oil
Garlic Salt
Lemon Pepper
1/2 tsp. Minced Garlic
4 Tortillas
Generous amount of Shredded Cheese
Directions:
1. Place Sweet Potatoes, Broccoli, Onion Chunks, Corn, and Carrots on Greased cookie sheet.
2. Using pastry brush, coat all veggies on cookie sheet with olive oil. Sprinkle with Garlic Salt and Lemon Pepper. Mix together including Minced Garlic
3. Bake at 425 for approx. 30 mins, or until browned on edges.
4. Meanwhile, prepare a 9x9 baking dish. Grease the bottom.
5. Mix together Cream of Chicken Soup, Softened Cream Cheese, Salsa, and Cilantro.
6. Spread layer of the mixture on bottom of dish.
7. Layer Tortillas to cover mixture. (I rip them in half and use 4 halves to make a layer)
8. Place Bell Pepper matchsticks and half the Tomato chunks over Tortilla layer.
9. Sprinkle with Parmesan Cheese
10. Add a layer of the baked veggies and repeat.
11. Top with a GENEROUS amount of Shredded Cheese
12. Bake at 350 for 20-25 minutes.
1. Place Sweet Potatoes, Broccoli, Onion Chunks, Corn, and Carrots on Greased cookie sheet.
2. Using pastry brush, coat all veggies on cookie sheet with olive oil. Sprinkle with Garlic Salt and Lemon Pepper. Mix together including Minced Garlic
3. Bake at 425 for approx. 30 mins, or until browned on edges.
4. Meanwhile, prepare a 9x9 baking dish. Grease the bottom.
5. Mix together Cream of Chicken Soup, Softened Cream Cheese, Salsa, and Cilantro.
6. Spread layer of the mixture on bottom of dish.
7. Layer Tortillas to cover mixture. (I rip them in half and use 4 halves to make a layer)
8. Place Bell Pepper matchsticks and half the Tomato chunks over Tortilla layer.
9. Sprinkle with Parmesan Cheese
10. Add a layer of the baked veggies and repeat.
11. Top with a GENEROUS amount of Shredded Cheese
12. Bake at 350 for 20-25 minutes.
Like I said, every bite had a different flavor. Between the seasoning of the baked veggies, the crispness of the fresh veggies and salsa combo, it was a dream. Just like any other night, there were no left overs. If my Husband can eat a whole 9x9 pan (minus one square for me) by himself, whatever will we do when we have children?
Sorry the picture quality sucks. My life story. Just make the dish and see for yourself!
Yum! Stephanie would love this also!!!!
ReplyDeletesooooooooo gonna try this!!! you are awesome!!
ReplyDelete