My good friend Kelli posted an amazingly easy enchilada recipe on YouTube, and I decided to give it a try the other day. I've veganized her recipe and, since I didn't have time to make the chile sauce, I used some store-bought substitutes. But these turned out amazing -- the best enchiladas I've ever attempted!
I used:
Cascadian Farm frozen hash browns
1/2 zucchini, shredded
1 small green pepper, diced
1 tsp onion powder
Galaxy Foods monterey jack/cheddar 'cheeze' shreds
1 can Old El Paso enchilada sauce + 2 tsp adobo sauce
After rolling the enchiladas, I baked them for 30 minutes at 350 degrees. They came out nice and crispy on the top and melty and gooey inside... delicious! I topped mine with a quick fresh salsa made with chopped cherry tomatoes, lime juice, minced garlic, salt and cilantro. We happily ate the leftovers for days afterwards.
Thank you, Kelli, for making our bellies so happy!
