Meatless Monday: Stacked Vegetable Enchiladas

I’ve made enchiladas before, but it was time for a little veg-friendly revamping. Grocery day was perfect, since I could pick all the fresh produce and stick it right into dinner. Made with all the original ingredients, these things will definitely start your week on a Spicy note!

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Green Chile Stacked Vegetable Enchiladas
Makes 2-3 servings

1/2 Red Pepper, sliced
~1/4 c purple onion, sliced (+/-)
1 cup mushrooms, sliced
1 1/2 c Baby Spinach Leaves, rinsed
1/2 c Shredded Cheddar Cheese
1/4 c Nonfat Plain Greek Yogurt
1/4 c 505 Green Chile sauce
1/4 c Chunky Salsa
4-5 Corn Tortillas

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Prepare all veggies; mix yogurt & green chile (g.c.) sauce in a separate small bowl.

Use the 1/4 c Chunky salsa to cover the bottom of a casserole dish; top with 1-2 corn tortillas. Smother each tortilla with the yogurt & g.c. sauce mixture, then top with spinach, mushrooms, peppers & onions; top layer with shredded cheese. Repeat!

Top the stacked enchiladas with any remaining yogurt & g.c. sauce & cheese.

Bake at 400* for 15-20 minutes. Let cool for 2 minutes.

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Well, not the most photogenic dish I’ve ever created…but, the taste won us over! You simply cannot go wrong with fresh vegetables, melted cheese & green chile sauce!

Protein: Greek Yogurt,, Cheddar Cheese
Carbs: Tortillas
Fat: Cheddar Cheese


In training news – the legs and I are right back on track! I’m battling remnants of an unfriendly, stubborn winter cold, but still attempted a Long Run on Saturday because it was too gorgeous outside to ignore the plan. I made it through 11 miles, but can’t say they were the best. Either way, I was happy to have spent time out in the sun, with my tunes and G beeping the miles away.

How did you sweat over the weekend?

What’s on your {Meatless} Monday menu?



Filed under dinners, Meatless Monday, mileage, recipes, training, weekends

8 responses to “Meatless Monday: Stacked Vegetable Enchiladas

  1. Mmmmmmmm, gotta love great enchiladas! These sound amazing!

  2. Most of my dishes aren’t super photogenic but they definitely taste good! My meals are meatless everyday but today for lunch, I’m planning to have a big green salad with chickpeas, cucumber and red bell pepper. I use a red wine vinegar + nutritional yeast + mashed avocado + sriracha blend for dressing. It’s perfection!

    I had a great outdoor run on Saturday – it’s really pretty here. And I have a 6 mile run scheduled this afternoon. 🙂

  3. oh love it! There’s that Green chili sauce. Delicious! It be great with some avocado topping too.
    Had nice tempo run sunday, nice as in OUCH! solid though.
    Cheers to meatless monday!

  4. YUMM!! perfect for me.. no meat 😀

  5. Those look pretty dang tasty! Last night was a veggie mac n cheese. I used Annie’s Mac n cheese and added carmelized onions, green pepper, chopped mushroom and broccoli in the mix and then baked it. Yum!

  6. YUMMMM!

    Awesome job getting the long run done. Hope you are feeling 100% soon! Surely all of your nutrient-packed meals will help!

  7. Pingback: Interview Dietician on the Run | Nutritious | Willow & Stephanie | BeeWell For Life

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