I guess I should have gotten in the Cinco de Mayo spirit last week, but in Texas, you really can’t get enough Mexican food so we made some delicious, healthy enchiladas last night. I call these plant-chiladas because unlike most enchiladas, these have no meat and no cheese. Yea, you read me right, these are vegan enchiladas. Don’t let that scare you away though. These guys are tasty and filling. Oh, and…we ended up sprinkling (or lathering) some cheese on top.

But, they really are good either way so follow where your taste buds lead you. I really just said that..I’m such a dork. That automatically happens when you become a parent. Please keep reading. Please :).

Sooo, after eating high protein breakfasts and lunches and hardly any veggies all day, Trey and I wanted a filling but veggie-full dinner. Plus, we had sushi for dinner on Cinco de Mayo so we needed our fill of some Mexican food :).

This recipe is mostly an Engine 2 recipe but, we went against Engine 2 guidelines and used ingredients that contained at least some fat such as enchilada sauce, hashbrowns and butter (duh) as well as an ingredient with dairy–cheese. Mmmm!

And, I have to show off my little cutie, of course! Here she is swimming for the first time!

And, just being precious (I know, I might be biased)…


–16 ounces mushrooms, sliced
–32 ounces frozen spinach, thawed and drained
–30 ounces frozen hash-brown (or tater-tot) potatoes
–2 tsp cumin
–2 Tbsp chili powder
–8 ounces diced green chilies, canned
–18 corn tortillas
–about 48 ounces mild enchilada sauce

–fresh cilantro

–shredded cheese (optional)

–salt and pepper to taste

–butter or oil to grease baking dish

Directions: Preheat oven to 400 degrees F. Saute mushrooms and spinach on high until mushrooms are tender (about 7 minutes). Saute potatoes on high for about 10 minutes. Add cumin and chili powder to potatoes. Combine all veggies and add green chilies. Line a greased 9×13 casserole dish with 6 tortillas. Add veggies mixture and top with sauce. Add six more tortillas, more veggies and more sauce. Finally, add the remaining six tortillas and a layer of sauce. Bake uncovered for 30 minutes then let cool for about 15 minutes. Top with cilantro and cheese, if desired and serve.

We added salt and pepper after serving but you could add it to the veggie mixture instead.

Source: Adapted from Engine 2


One thought on “Plant-chiladas

  1. […] making those Plant-chiladas last week, I had tons of cilantro left over. So, since Trey raves about cilantro lime rice EVERY […]

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