This is the easiest recipe and perfect for a weeknight when things are busy and time for dinner is extra valuable! Adjust the ratios as needed depending on what sort of crowd you're serving. (Note: I love making my own enchilada sauce, but for these weeknight recipes I go for the can - it's so much faster!)
Green Veggie Enchiladas
Red Bell Pepper
A few sprinkles of red pepper flakes
A can! We love green sauce, so I just go for whatever is at the store.
Flour or corn tortillas
Pepper Jack Cheese, grated
Preheat oven to 375 degrees. Prepare dish - I pour a bit of sauce into the bottom to prevent the enchiladas from sticking and to keep them from drying out.
Saute vegetables in a splash of olive oil. Once softened, fill each tortilla with a few spoonfuls of filling and a bit of cheese. Line filled tortillas in prepared dish. Pour remaining sauce over enchiladas and sprinkle with shredded cheese. (See photos above.)
Bake for approx 25 minutes or until bubbling and the cheese is golden. Serve with sour cream, chopped cilantro, and a squeeze of lime. Enjoy!