Vegetable Enchiladas are a treat meal for us. I am not sure why since they are not difficult to make – it is just one of those meals I do not make often!
But, when I do make vegetable enchiladas, they are made with zucchini and yellow squash from our garden. I bet this is why we don’t have them often – it has to be during the gardening season I usually do a combination of the two squashes but either will work.
After having such amazing results with the GAPS diet, I can even put chicken in the vegetable enchilada recipe and eat them! You can either substitute chicken for the whole amount os squash or do a mixture – you can’t go wrong!
If you have been reading for awhile, you know that like having leftovers. The vegetable enchilada recipe is one of those recipes that works well for doubling or tripling but I usually quadruple the recipe – I really like having leftovers!
- 4 c. zucchini/yellow squash combo
- 2 c. sour cream/yogurt (I use homemade kefir but the total amount equals 2 cups)
- 2c. homemade cream of mushroom soup
- 3 c. shredded cheese (1 1/2 c. Monterey Jack and 1 1/2 c. Colby works well)
- 1 (4oz) can chopped green chilies
- 1/2 c. onion, chopped
- 1/2 tsp salt (from my affiliate-where to buy REAL salt)
- 1/4 tsp pepper
- 10 (10 inch) tortillas – sprouted
- 1 c. shredded cheese – to sprinkle on top of enchiladas
Preheat oven o 350F.
Chop onion. Slice zucchini and yellow squash.
Saute onion and when translucent add squash. Cook until limp.
In a large bowl, mix sour cream/yogurt, soup, cheese, green chilies and pepper. I set aside a couple of cups to spread on top of the enchiladas before baking.
Mix cooked vegetable with the sour cream mixture.
Bake at 350F for 20 – 25 minutes. Sprinkle with 1 cup cheese and continue baking until cheese is melted.
4 c. shredded chicken (where to buy organic pastured)
2 c. sour cream/yogurt
1 (10 oz) can cream of chicken soup
3 c. shredded cheese
1 (4oz) can chopped greeen chilies
2 Tbsp onion, chopped
1/4 tsp pepper
10 (10 inch) tortillas
1 c. shredded cheese – to sprinkle on top
In a large mixing bowl, combine chicken, sour cream, soup, 3 c. cheese, green chilies, onion and pepper. Mix well. (May reserve a couple of cups to spread on top of enchiladas).
Place 1/2 cup of mixture on each tortilla. Roll up and place seam side down in oblong baking dish. If desired, top with reserved sauce.
Bake at 350F for 20 – 25 min. Sprinkle with 1 cup shredded cheese and continue baking for 5 min until cheese is melted.