Spicy, tangy, sweet, salty – these Skillet Veggie Enchiladas are a great option for a Sunday Supper, weeknight meal, or potluck addition.
I have a confession to make.
This was the first time I’ve ever made enchiladas.
I’ve eaten them, enjoyed them, stuffed my face with them, but have never tackled them in the kitchen. I say ‘tackled’ as if it was a difficult task, but after this I realized they’re so much easier than I thought. Sometimes, the easiest dishes look like the most complicated for some reason. Like these scones – I held off from making scones for SO long because I thought they’d be a pain in the ass. They weren’t. You should make them.
And you should make these enchiladas. #subtle
While this was my first time making enchiladas, I adapted my recipe from Epicurious. Some adaptations I made were not using chicken, adding spinach, omitting coriander and sour cream, and swapping Monterey Jack cheese for “four-blend Mexican cheese”, and grape seed oil for olive oil.
See how I have all of my ingredients laid out up there? Most of the time, I do this to take photos for you guys before I start cooking. However, I have begun to notice how much easier it is to cook when you chop and prepare everything and place the ingredients into separate bowls before cooking. I certainly didn’t always have a groove while in the kitchen, but after practice, practice, practice, I’ve found it. Separating everything and having it ready adds to that mojo. From one home cook to another – try it out next time you’re cooking!
Something I preach to anyone cooking at home is to clean as you go. (!!!) Seriously. At any point during your cooking process that you find yourself idle, waiting for something to bake, melt, cook, etc – pick something and clean it. For this particular recipe, I was cleaning my glass bowls as soon as I used them, and then while the cheese was melting.
Let’s be honest – I love cooking, but I LOOAAATTTHHEEEE cleaning up. Loathe. LOATHE.
I’m the kinda person that wants to get the bad stuff over with right away so I can relax later. Every time I was given homework or a school project, I got it done that night or within a couple of days so that I didn’t have to worry about it later. The same thing applies with work – I get it done right away. And of course, with cooking (most of the time). Once you learn to clean as you go, you will be so well-orchestrated in the kitchen. Plus, who the heck likes a big fat mess waiting for them when they’re already tired from cooking?
One tip for this recipe – you’ll want to fill your tortillas up with the veggie goodness, but don’t fill them very much because the tortillas will tear. If you’d like, you can add whatever veggie mixture that you don’t use, back into the skillet before covering with cheese. That way it doesn’t go to waste!
- 2 tbsp extra virgin olive oil
- 1 onion, thinly sliced
- 1 zucchini, cut into ½ inch cubes
- 3 cups (heaping handfuls) of fresh spinach
- ½ tsp cumin
- ½ tsp Kosher salt
- ¼ tsp ground black pepper
- 2 16oz jars tomatillo salsa
- 8 corn tortillas
- 1 cup Mexican cheese blend (or Monterey Jack)
- Toppings: (optional)
- ½ avocado
- ½ cup fresh cilantro
- 2 radishes, sliced
- 1 green onion, chopped
- Heat oil in a large skillet over medium heat.
- Add in onions. Cook while stirring until soft, about 3-4 minutes.
- Add zucchini, cumin, salt, and pepper. Cook, stirring, until zucchini are softened.
- Add in 1½ cups tomatillo salsa. Stir mixture together.
- Add in spinach and cook until soft and wilted. Mix veggie mixture until well-combined.
- Transfer veggie mixture to a large bowl. Set aside. Turn heat off from skillet.
- Stack your 8 tortillas on a plate and cover with a damp paper towel. Place in the microwave for 30 seconds and remove.
- Add 1 cup of salsa to the emptied skillet.
- One-by-one, dip tortillas into the salsa to completely cover, then place each one on a baking sheet.
- Add veggie filling into each tortilla (careful, not too much!).
- Roll each around filling and place onto skillet, seam side down. Form a pinwheel.
- Turn heat back to medium-high.
- Add remaining salsa to the skillet, covering enchiladas.
- Add cheese, making sure each enchilada is covered.
- Cover and let cook for about 5 minutes to let cheese melt.
- Sprinkle with toppings and enjoy!
Join the conversation:
What is one recipe that was easier than you’d thought it would be?
What do you normally order when you eat at Mexican restaurants? (Christian almost always orders enchiladas. Me, tacos!)
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