Friday, June 3, 2016

Tasty Delights-- Veggie Enchilada Skillet

Tasty strikes again! lol They are so bad (or good!) for my kitchen. Or so good? Hrms. Anyway. This time it was a Veggie Enchilada Skillet that caught my eye.

I'll admit I was a little nervous about trying this one at first. I was feeling a mite intimidated but oh my gosh. So easy! And amazingly delicious! *adds it to the keeper file*

I was a little nervous about this one. It just seemed like there were SO many ingredients but really there were just a couple base ones and lots of seasonings.

Aren't the colors beautiful?! The recipe calls for regular red and yellow peppers if they're available in your area. I went with some mini ones due to cost. An entire bag for 1.99 vs one single pepper for 2.50 at the time. Worked fine. I'd imagine frozen peppers would work fine as well and just need less cook time.

Saute your onions and peppers for a while.

It took a bit of time for them to cook down until they were just a little crisp still. 

Is it weird that one of my favorite steps in a dish is adding fresh spinach?
I freaking LOVE watching it cook down. It's amazing to see the way it cooks down.

I've done this recipe twice now and it works fine with frozen spinach as well if you'd rather use it.

Once all the veggies are cooked down remove them from the heat and set aside.
It's time to make the sauce now!

The base is a red pepper and tomato soup and then LOTS of spices and letting them all boil for a few minutes.

Assemble! Add cheese and veggies to each tortilla and then roll them.

Once they're rolled add them to the skillet and sauce one at a time making sure to spoon a little sauce over each as you go. Now. My skillet was a little small. My larger one was packed away. So they didn't fit perfectly.

The second time I made them I just used a regular casserole dish and it worked fine.

Cover with cheese and bake!

And then the noms.

Holy cow. Yall. These were freaking delicious! I ate way too many and had no regrets. lol

I loved that you could do this year round and sub in frozen veggies if needed (or cheaper/more convenient). It's incredibly filling and had a fantastic flavor. Usually I'm like hmm I would change this or that a little. Just a tweak here or there but in this case...nope. It's a keeper exactly how it is.

Now the calories. Since I'm trying to watch my calories (dammit!) the tortillas were a bit of an issue.
I decided to do an alternate version using spaghetti squash and making a "bowl" of it instead.

I started with cutting the squash in half and removing the seeds/gunk.
Then brushing with olive oil and seasoning with salt and pepper before baking.

Once the squash was baked pull out all of the stringy bits so it looks like spaghetti and then put it back into the empty shells.

Add in veggies, top with sauce and then cheese and bake until melted.

This was pretty dang good too and the portions were HUGE!
Add a little avocado and some fake chicken and noms.
I'd totally make this again too.

Tasty Delights and Dazzling Disasters is all about playing in the kitchen and having some fun.

I'll share my delights and my disasters. Yall feel free to join in and create your own posts, share your favorite recipes, what have you. If you have a recipe suggestion just let me know!

Find more Tasty Delights!

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