Southern Vegetable Enchiladas

In the past I have always made the Mexican version of enchiladas, and my family wasn’t very fond of that recipe. So last week I set out researching the perfect idea for an enchilada without tomato sauce, as this tends to make them soggy. Let’s just say I’ve found it. Southern Vegetable Enchiladas are a perfect weeknight dinner. Vegetables and filled tortillas in a delicious gravy sauce is an irresistible vegetarian dinner that doesn’t taste healthy! Think of this as an unexpectedly delicious dish that evolved from the labyrinth of my mind…hahahahaha….. This episode of Delicious Food 101 features The Chef, The Health Inspector, and La Critico.

The Chef: “So, Mr. Health Inspector, are the proceedings of this dish up to health code?” The Health Inspector: “Well you see….wait…is that chicken skins?” The Chef: “Those are for the dog.” The Health Inspector: “And for me….munch…munch…” 

Well, that was…..different. Onto La Critico!

The Chef: “La Critico, a penny for your thoughts on tonight’s menu.” La Critico: “Well it looks edible.” The Chef: “Could you give those vegetables a quick stir?” La Critico: “Looks like they need a few more spices…(proceeds to add unidentified amounts of pepper and garlic) The Chef: “What are you doing? STOP!” La Critico: “Ha, Ha, Ha….”. 


The Ingredients: 8 small spinach or whole wheat tortillas, 3 carrots, 1 large zucchini, 1 leek, 1/2 to 2/3 cup of whole wheat pastry flour, 1 cup shredded rotisserie chicken, 1 cup grated Colby cheese, 1 cup of red beans, 3 tbsp. butter, 2 cups boiling water, 2 vegetable bouillons,  1/2 tsp. salt, 1/2 tsp. black pepper, 1/2 tsp. no salt seasoning, 1/2 tsp. garlic, 1/4 tsp. cumin, 1/4 cup of olive oil.

Dice carrots and zucchini, saute these in a large skillet with the olive oil for eight to ten minutes. Set the cooked vegetables aside and drain the excess oil out of the skillet. Crumble the bouillons in the bottom of a two-cup measure, pour the boiling water over them and stir until dissolved. Melt the butter in the skillet you used for the vegetables and whisk in the flour, cook for one minute. Add the vegetable broth and spices, stir until combined and let thicken. While the sauce thickens for five minutes, preheat your oven to 350 degrees. Stir together the chicken and half a cup of the cheese and place 1 to 2 tablespoons of the mixture along with a tablespoon of red beans into each tortilla, roll them up and pinch the ends closed. Line them in a casserole pan, stir the cooked vegetables into the gravy, and pour it evenly over the enchiladas. Top with the remaining cheese and the diced leek. Bake at 350 degrees for fifteen minutes.

Look at that melty cheese goodness!



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