I love making healthy meals taste like they’re really unhealthy. Maybe it’s a sickness derived from working around so much fitness all the time, but every once in a while it’s really nice to indulge, especially when I’m not actually indulging. Like having spaghetti squash with Alfredo sauce.
So that’s why I decided to make these enchiladas. Veggie-filled tacos tend to feel really healthy, and while that’s nice and all, a cheesy, gooey enchilada is nice too. The beauty of this recipe is that you can fill the enchiladas with whatever you like. The ingredients I list here are just what I had from the farm market, although I highly encourage you to use squash, especially if you’re trying to sneak it into a picky eater’s diet. And if you’re keeping it vegetarian, the Greek yogurt (substituting for sour cream) and cheese will fill your protein quotient. If you’re vegan, you already know that beans are your best friends when it comes to Mexican food. So come on, indulge with me!
Summer Vegetable Enchiladas
1 tablespoon olive oil
1 chicken breast (about 5 ounces)
1 red onion
1 yellow squash
1 cup corn
2-3 cups enchilada sauce (I used this tomato-less recipe, and it was spicy but good. Really fresh salsa also substitutes well here)
6 wheat tortillas
1 cup fat-free greek yogurt
1/2 cup cheddar or mexican-blend cheese
Preheat the oven to 400 degrees. Add the oil to a large saute pan over medium heat. Chop the chicken into 1-inch chunks and add to the pan. While the chicken is cooking, dice the onion and add it in. Then cut the squash into chunks, and add it and the corn to the pan. Saute vegetables and chicken until the chicken is fully cooked and the vegetables are soft. Meanwhile, either make or heat the enchilada sauce. When the vegetable and chicken mixture is done, take out a 9×13 baking pan. Pour 3/4 cup of the enchilada sauce into the bottom of the baking pan. Fill a tortilla with about 1/2 cup of the veggie mixture, then roll it and place it seam-side down in the pan. Repeat with the next tortilla, laying each filled tortilla down next to the previous one. 6 tortillas should fill the pan. Then spoon 1 1/2 cups of the sauce over the rolled tortillas, covering them evenly so that they are all soaked with sauce. Put the pan in the oven for about 8-10 minutes. Remove the pan from the oven, and if there are any dry spots, spoon more sauce over the enchiladas. Spread the Greek yogurt over the tops of the enchiladas, then sprinkle with the cheese. Put the enchiladas back in the oven until the cheese has melted. Then remove from the oven, serve, and enjoy! Yield 6 enchiladas, about 3-4 servings.