Veggie Enchiladas are a mainstay in our household. Here is the recipe. However, since we bought a grill in the summer, being Cheap Desis (financially frugal people of Southeast Asian origin) that we are, we have been trying to use them for whatever we can to maximize the grill’s value. Pizza, check. Veggie Burger, check. Grilled Veggies, check. So, the last time we had plans to eat Enchiladas, I decided to make the stuffing using the grill.
Couldn’t have been easier, I used an assortment of peppers – red, orange, green, and some zucchini and chopped it all up into bite-sized pieces. Tossed it with some minced garlic and olive oil. Grilled it all. When it was cool, mixed in some shredded cheddar cheese (you can use as much, or as little you want), and seasoned it with the excellent “Slap Ya Mama” seasoning. You can use salt and pepper as well.
I then filled up a batch of microwaved corn tortilla (to make them more pliable) with the stuffing, topped it all with the reliable Old El Paso Enchilada sauce and shredded Cheddar cheese. Baked it all at 400F and finished with a broil. That’s it. For more detailed instructions on how to make Enchiladas – look here.
Turned out to be the best batch of enchiladas I have made. The filling made the difference, it was fresh and flavorful. Did not feel overdone or over-engineered. With family in town for the holidays, this may be a good recipe to feed large groups. ¡Buen apetito!