These Spring Veggie Enchiladas are stuffed with loads of healthy spring vegetables, your choice of tofu or chicken, and then smothered in an easy to make creamy yogurt sauce. They are a ridiculously delicious dinner recipe.
Oh, you and your beautiful sunshine that wakes up the whole chilly world with a big warm (and much needed) hug. You and your flowers and buds on trees and green grass. Oh, how I've missed you … and my light spring jackets, dresses, and sandals.
I know I'm a day early here, but I'm a little bit excited. Can you tell? Winter and I don't get along, and this one's been particularly long and cold. Bundling up in a sweater makes me feel like I'm walking around in a fluffy straight jacket. And don't even get me started on boots that jail my feet. ?
I thought we should celebrate the start of warmer weather with some Spring Veggie Enchiladas, cause nothing says a party like delicious Mexican-esq food.
These babies are stuffed full of spring veggies like asparagus, zucchini, radishes, and Swiss chard. You get to choose either crumbled tofu or shredded chicken. Vegetarian or not, it's up to you!
Once you stuff and roll them you're going to smother them in the most ridiculously delicious creamy yogurt sauce. This stuff is what magical enchilada dreams of.
Speaking of this enchilada yogurt sauce …
I truly never thought I could love a non-red enchilada sauce as much as I love this one. Normally, I'm reasonably open minded (that could be an understatement), but when it comes to enchiladas, I tend to take the traditional-ish route. Sure, I'll switch them up on occasion, but Tex-Mex enchiladas smothered in red sauce wins my heart.
Until now. Things have changed. Sorry red sauce, you have some competition.
This yogurt sauce is so creamy (go figure!) and has a limey tang with a little cilantro and garlic backing it up. The heat from the jalapeño is super mild, but it's there in the background.
And don't even get me started on how easy it is to make.
Back to these Spring Veggie Enchiladas …
I love meals that altered a little to suit different diets. I was vegetarian myself for over 14 years and spent most of that searching for, and dreaming up, meals that could be made for both myself and the meat eaters at the table.
These spring veggie enchiladas are exactly that kind of recipe. If I were still veggie, I'd make a few with tofu for myself and stuff the rest with chicken for everyone else. I'd have popped them all in the same casserole dish together, but that's just me.
If you'd lose a friend over wrapped up chicken being next to wrapped up tofu, you might want to bake them in their own pans.
More delicious enchilada recipes:
- Summer Vegetarian Skillet Enchiladas
- Skinny Green Chicken Enchiladas
- Vegetarian Enchilada Stuffed Peppers
- 1 cup roughly chopped cilantro stems and leaves
- 3 green onions, green part only
- 3 garlic cloves
- 1 jalapeño, seeds and stems removed
- Juice from 1 lime
- 2 1/2 cups thick, plain yogurt
- 1 teaspoon sea salt
The spring veggie enchiladas:
- Use either 1 package of firm tofu, diced OR 2 cooked chicken breasts, shredded
- 1 teaspoon olive oil
- 1 medium white onion, diced
- 1 medium zucchini, diced
- 1 bunch of radishes, diced (reserve a few for garnish)
- 4 large stems of Swiss chard, stems removed and leaves chopped
- A generous pinch of salt and pepper
- 2 cups mozzarella, divided
- 2 bunches of asparagus, about 40 pieces, tough ends snapped off
- 10 – 8-inch flour tortillas
- Cilantro and lime, to serve
- Place the cilantro, green onions, garlic, jalapeño, and lime in a food processor and pulse until chopped. Add the yogurt and salt and blend.
- Heat the olive oil in a large frying pan over medium-high heat. Add the onion and cook until transparent, about 2-3 minutes. Add the zucchini and radishes and cook for about 5 minutes, or until just soft. Stir in the Swiss chard and let the leaves wilt. Season with salt and pepper.
- In a large bowl, add the tofu or chicken. Transfer the cooked veggies to the bowl and add 1/2 cup of the mozzarella and a generous 1/2 cup of the yogurt sauce. Mix to combine.
- Preheat the oven to 400 degrees.
- Place the asparagus in the frying pan and cook for about 5 minutes, or until it softens slightly. You still want it quite crispy.
- Put a scoop of the yogurt sauce in the bottom of an ovenproof dish. Lay 10 tortilla shells on your counter. Divide the filling between them and top each with 4 pieces of asparagus, letting the asparagus tips hang out a little. Roll the enchiladas tightly and place face-down in the baking dish. Cover with the remaining sauce and mozzarella cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese has melted and the sauce is bubbling at the edges of the dish. Garnish with extra radishes, cilantro, and lime.