These vegetarian skillet enchiladas are loaded with fresh veggies, crispy tortillas strips, and melty cheese. It's an easy and healthier weeknight meal that everyone will love, and it's ready in under an hour!
Ingredients
Enchilada Sauce
2tablespoonsoil
2tablespoonsall-purpose flour, gluten-free, if needed
14ouncecan crushed tomatoes
1tablespoonchili powder
1teaspoonEACH: pureed chipotle peppers in adobo sauce, cumin, oregano, and brown sugar
Sea salt, to taste
Skillet Enchiladas
2tablespoonsavocado oil, divided
88-inchflour tortillas, cut into strips (sub corn tortillas for gluten-free)
2cupssmall button mushrooms, quartered
1mediumonion, diced
3clovesgarlic, minced
2mediumcarrots, diced
1mediumzucchini, diced
1mediumbell pepper, diced
2cupscorn kernels, thawed if frozen
1 ½cupsgrated sharp cheddar cheese
Avocado, cilantro, sour cream, limes, to serve
Instructions
Whisk the oil and flour together in a small pot over medium heat. Bring it to a boil and let it bubble for 1 minute to get rid of the fresh flour taste. Add the rest of the enchilada sauce ingredients to the pot and bring the pot to a boil. Reduce the heat to low, cover to prevent splatters, and simmer the sauce for 10 minutes, stirring a couple of times.
2 tablespoons oil, 2 tablespoons all-purpose flour, 14 ounce can crushed tomatoes, 1 tablespoon chili powder, 1 teaspoon EACH: pureed chipotle peppers in adobo sauce, cumin, oregano, and brown sugar, Sea salt
While the sauce is cooking, prepare the rest of the skillet enchiladas. Add enough oil (about 1 tablespoons) to thinly cover the bottom of a large skillet over medium-high heat. Add the tortilla strips to the skillet all at once and cook, tossing occasionally, until most of the tortilla strips are crispy and brown. Remove them from the skillet.
8 8-inch flour tortillas
Add the remaining tablespoon of oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they are brown, about 8 minutes. Add the onion and cook for 5 minutes. Add the garlic, carrots, zucchini, and bell pepper to the skillet and cook them, stirring occasionally, until they begin to soften. Add the corn and let it heat through.
2 cups small button mushrooms, 1 medium onion, 3 cloves garlic, 2 medium carrots, 1 medium zucchini, 1 medium bell pepper, 2 cups corn kernels
Place half the fried tortilla strips into the skillet and mix them around with the veggies. Pour in the enchilada sauce and mix everything together.
1 ½ cups grated sharp cheddar cheese
Top the skillet enchiladas with the remaining tortilla strips, pressing them into the sauce. Generously sprinkle the top with cheese then let the skillet enchiladas simmer, covered, until the cheese is melted and the skillet is hot and bubbly, about 5 minutes.