I'm headed back to work in about 2 weeks and won't have the luxury of being at home to make a nice lunch for Rich and I. So this week I've been experimenting a bit with some lunch recipes that will be easy to bring to work, heat up fast in the crowded lunchroom, but still be really healthy and filling.
These enchiladas fill all of those requirements. I made them vegetarian and honestly you don't even miss the meat. They are delicious just as they are! (however, some shredded beef or chicken is great in these too)
This is another recipe that uses up those fresh garden veggies. The kids won't even know what's in there!
3 c. seeded and chopped zucchini (skin on)
1 medium onion, diced
1 large green pepper, chopped
2 cloves minced garlic
1/4 c. mild green chiles
1 T. olive oil
8- whole wheat tortillas
2- 10 oz. cans enchilada sauce
2 c. shredded cheddar cheese (or any cheese of your choice)
salt and pepper
1. Heat the oil in a large frying pan. Add the zucchini, onion, chiles, garlic, and green pepper. Sprinkle with salt and pepper. Saute for 8-10 minutes, or until all of the veggies are very soft.
**Once they are soft, I like to take a potato masher and mash them all a bit. I like that texture better in my enchiladas.
2. Add in 1/2 of a can of enchilada sauce. Stir and simmer for 5 minutes. Stir in 1 c. of the shredded cheese.
3. Fill each tortilla with about 1/2 c. of the veggie mixture. Roll up and place, seam-side down, in a greased baking dish. Repeat until mixture is gone. Pour the remaining can and half of enchilada sauce over the tortillas. Sprinkle with remaining cheese.
4. Bake in a preheated 375 degree oven for about 20 minutes, or until cheese is melted and bubbly.
*You can easily use less cheese if you want to reduce the calories in this recipe-they still taste great.
Have a fun-filled weekend!