Easy Enchiladas

This weekend I made several meals, but the best was by far these enchiladas.  When I first became a vegetarian I grew to appreciate ethnic foods a lot more because they typically have more veggie friendly options. 

These are great because I can make two seperate dishes for myself and the meat-eaters in my life.  Even my veggie-phobic father enjoys these!  The recipe isn’t too exact because I never measure anything – it’s hard to mess these up.  The most time consuming step is chopping the vegetables.

Ingredients:

2-3 bell peppers (different colors), chopped

1 onion, chopped

1 can enchilada sauce (I think Old El Paso mild is best)

protein of your choice (ground beef/chicken/tofu/beans, etc)

2 cups shredded Mexican blend cheese

6 tortilla shells

1) Preheat oven to 350.  Sautee’ chopped veggies in a large saucepan until softened.

2) Add enchilada sauce and simmer ~ 15 minutes to blend flavors.  This would be the time to add more heat if you want spicier enchiladas.

3) While sauce & veggies are cooking, prepare protein filling.  I usually season my meat/chicken/tofu with fajita or taco seasoning.

4) Assembly: divide protein among tortillas; using a slotted spoon (to minimize sauce), add pepper/onion mixture and top with cheese.

5) Roll tightly and place seam-side down in oven-safe dish.  Top with remaining vegetables and sauce, then with more cheese.

6) Bake covered for about 25 minutes, then remove cover for additional 5-10 minutes to melt cheese.

Paired with fat free refried beans, rice, and homemade guacamole & tortilla chips, this dinner is an easy, crowd pleasing dish. 

What is your number one go-to meal?

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