Vegetable Enchiladas


My sister and Nelson came over to play in the dirt last Thursday (You’ve gotta love spring…It’s time to plant things again!) and we decided to whip up some dinner. My sister suggested enchiladas and I thought that sounded heavenly! We whipped up this dish and it’s not something you’d want to eat every night (lots of cheese, and thus calories), but it most definitely is worth making now and then! 😉

What You’ll Need For The Enchiladas:
Extra virgin olive oil
1 bell pepper, chopped
1/2 a large onion, chopped
4 large or 6 small mushrooms, chopped
Sea salt
Black pepper
1 – 8 ounce package of cream cheese
1 – 8 ounce block of cheddar, shredded
1 – 8 ounce block of Colby cheese, shredded
1 cup of milk

What You’ll Need For Toppings:
Sour Cream
Green onions


Mix cheeses together and set aside.

In a large skillet saute bell pepper, onion and mushrooms until tender with a little salt and pepper. Stir in cream cheese and half of the cheese and stir until melted. Remove from heat.

Preheat oven to 375 F.

Spray a 13 X 9 inch dish with non-stick cooking spray. Spoon cream cheese/veggie mixture into the middle of corn tortillas and fold over. Place seam side down in the baking dish and repeat until all the filling is gone. Top with remaining cheese and milk and bake for 20-25 minutes until cheese is melted and slightly browned.


Top with toppings of your choice after serving.

Notes: You can add whatever you like in the filling. Next time I think I’m going to try some crayfish and shrimp! You could also add some green chilies, or jalapenos, or even a little salsa. Whatever strikes your fancy go for it! 😉

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