VEGETARIAN ENCHILADAS THE EASY WAY
These easy Vegetarian Enchiladas are a regular go-to, weeknight dinner, for our family. I love that they only take 10 minutes to put together. I also want to share a quick and fast way to assemble them that my mom taught me years ago.
I was raised vegetarian, and although I have tried meat several times, I just can’t acquire a taste for it. I am often asked by friends, to give them ideas for vegetarian meals, this one’s a great place to start. Also, if you’ve never tried tofu, but have wanted to, this is the perfect recipe to start with! Honestly you can’t even taste the tofu, but it’s a great way to add in some extra protein.
Above are the ingredients I typically use to make these yummy enchiladas. However, you can really fill with anything you may have on had or that sounds good to your family. I love to add spinach and mushrooms, but my kids aren’t quit fans of those….yet!
NOTES-My all time favorite three cheese blend is this one by Trader Joes.
My daughter loves green sauce on her enchiladas, and my son prefers red, my husband and I love both…So to make everyone happy I buy the smaller, 19 oz. cans, of red and green sauce. Then I make half the pan with red and the other half with green. That way everyone’s happy, and if we happen to have left over’s you can eat the other color and it’s like a whole new meal!
ENCHILADA’S-THE EASY METHOD
Growing up this is often how my mom would make our enchiladas. It’s a casserole style, where you quarter the tortillas, layer those on the bottom, add your filling, and then top with another layer of tortilla’s. In my opinion, it’s just as good as traditional enchiladas, and saves so much time!
I add a lot more cheese, I just wanted you to be able to see all the ingredients and not just the top layer of cheese.
Of course, you don’t have to use half of one sauce and half of another. It’s just a fun option! As I mentioned I buy the smaller cans of sauce (19 oz.) and I don’t use the full cans. I don’t like my enchiladas too “soupy,” so I use approx. 3/4 of a can on each half.
QUICK AND EASY WEEKNIGHT DINNER
I’ll typically serve along side the enchilada’s, Spanish rice and a southwestern chopped salad (I love the kit’s that have all the salad ingredients in one bag).
This recipe is crowd pleaser in our house, I hope your family enjoys it too!