Try It Out Thursday: Veggie Enchiladas

It has been a SUPER busy day today but I did not forget about:

Try it Out Thursday

Try It Out Thursday is dedicated to recipes or ideas that I find on Pinterest or receive in my e-mail. I tend to “pin” and save a lot of recipes & craft ideas and never try them so I decided that this will help me wade through the many pins and e-mails that I have.

This Thursday, I’m featuring Veggie Enchiladas! I have seen a few different way to make them but I decided to do these my way.

First, let me tell you about the Sweet Mini Peppers I bought at COSTCO the other day. They are first of all, SUPER CUTE! They are also perfect for dishes such as these where you might not want to use an ENTIRE red, yellow or orange pepper in your meal.  They are so good! I love to eat them raw as well. They are great for cutting in half an stuffing with chicken salad or hummus.

Veggie Enchiladas

4 Sweet Mini Peppers (1 yellow, 1 orange, 2 red)

6 Baby Bella Mushrooms

1/2 large onion

1 Yellow Squash (frozen or fresh)

2 garlic cloves (minced)

1 carrot (sliced or diced)

1/4 cup cilantro (roughly chopped)

1 Tbsp EVOO

12 corn tortillas

Frontera Key Lime Cilantro Skillet Sauce

2 cups shredded Mozarella cheese

Preheat Oven: 400 degrees

Chop up all your veggies



Saute your veggies (except the cilantro) in olive oil until tender, but not soggy. Then sprinkle the cilantro on top so that it’s not too wilty when you get ready to assemble your enchiladas.



It was so pretty  I had to give you a close up!

I had a bag of frozen yellow squash in my freezer from when I bought some on sale. It was perfect for this meal.

Spray a 8×8 glass baking dish with cooking spray.

To assemble your enchilada: Take one corn tortilla and fill with about 2-3 tablespoons of veggies (depending on how big your chopped things up) and then sprinkle 1 Tablespoon of cheese over the veggies. Then roll your tortilla up and place seam down in your baking dish.




Then pour the Frontera Key Lime Cilantro Skillet Sauce over the top of your enchiladas.

enchiladas2Rick Bayless’ skillet sauces are amazing! I love them! The first time I tried them it was because I found a pouch of it at TJMaxx and I was very intrigued. Then I found out that they sold it at our local HEB. I haven’t stopped buying these sauces. They are so good!

This particular sauce gives the dish just a hint of lime and really makes the enchiladas POP!

Then, sprinkle with the leftover cheese and bake in the oven for 15-18 minutes.


It’s good stuff! The hubby was oh so sad that there were no left overs for the next day.


Keep coming back on Thursdays!

~Mrs Galvan~

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