Veggie Green Chile Enchiladas
Prep time
Cook time
Total time
An easy and yummy veggie green chile enchilada recipe.
Author: John
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 green bell pepper
- 1 orange bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- ½ large onion (diced)
- 8 white mushroom caps (or any preferred varietal)
- 1 garlic clove (minced)
- 2 cups spinach (fresh)
- 3 tbsp olive oil
- Salsa verde (32 oz)
- 1 cup chicken broth
- 1 cup cilantro (chopped)
- 1 cup sour cream
- 2 cups Monterey Jack cheese (shredded)
- 8 flour tortillas (fajita size)
- Salt and pepper to taste
Instructions
- Cut all peppers into thin strips and sauté with diced onion, 1 tbsp of olive oil and salt and pepper over medium-high heat for 5 minutes
- Slice mushrooms and add to peppers mix, with another 1 tbsp of olive oil and additional salt and pepper. Sauté combined mix for 3 minutes.
- Reduce heat to low and add spinach leaves to pan with another 1 tbsp of olive oil and additional salt and pepper, if desired, and cook just until spinach leaves start to wilt.
- Transfer veggie mix to bowl and set aside for use later.
- In a large sauce pan, combine salsa verde and chicken broth, cooking for approximately 10 minutes or until sauce reduces by a third.
- Add sour cream and cilantro to sauce pan and simmer for another 5 minutes to bring flavors together.
- In a 9x13 pan, put a thin layer of sauce on bottom of pan, then add two tortillas on top of sauce, ⅓ of veggie mix, ⅓ of Monterey Jack cheese, and additional sauce. Repeat in three alternating layers, ending with a fourth layer of just tortilla, sauce and cheese on top.
- Bake in 350 degree oven or until cheese starts to brown and sauce is bubbling.
- Broil for 1-2 minutes to further brown top layer of cheese, if so desired. Watch broiler closely to avoid overcooking!
- Allow to cool for 5 minutes before cutting and serving.
Recipe by Pretty Healthy House at http://www.prettyhealthyhouse.com/veggie-green-chile-enchiladas/