BM# 71: Week 1/ Day 3 Theme: One Pot Dishes Dish: Vegetarian Skillet Enchiladas
After posting an Indian and an Italian One Pot dishes, today I have a Mexican One pot dish, Vegetarian Skillet Enchiladas. These quick and easy (cheater version) Vegetarian Skillet Enchiladas are a breeze to make. They are perfect for a quick weeknight meal. Traditional enchiladas require filling and rolling corn tortillas, then baking them with cheese in enchilada sauce. I have had trouble with corn tortillas falling apart druing rolling and baking. So this cheater version is perfect for me because tortillas are chopped and added to dish — clever idea, right?? Another good thing about this recipe is that it can be customized to ones taste preference and available ingredients. You can use any vegetable you have in the fridge — perfect time to finish those odds and ends. Zucchini, any type of chilis — poblano, bell peppers, banana peppers will be great in this dish. So use the recipe as a guideline and add whatever you want (or have). I used store bought enchilada sauce to keep cooking to a minimum. But you can make your own. I have made this Martha Stewart recipe before and it is very good. Recipe is adapted from here. Top the baked enchilada skillet with some sour cream and sliced avocado for a delicious and filling meal.