Easy Enchilada Bake with Hidden Veggies

I’ve been craving a lot of Mexican food during this pregnancy. I decided to make enchiladas a few weeks ago. However, I was busy, so I didn’t want to take the time to wrap meat in individual tortillas. I layered the tortillas and meat instead and I even found a way to work in some extra veggies!

The enchiladas themselves aren’t that unique, but the ease of preparing the dish and the additional veggies make it an easy and nutritious dinner your whole family will love!

Ingredients

• 1 ½ lbs. ground meat (I used turkey)
• 1 large onion, chopped
• 1 cup riced cauliflower and sweet potato
• 2 cans (10 oz. each) enchilada sauce or an equivalent amount of homemade enchilada sauce
• 12 corn tortillas
• 2 cups shredded cheddar cheese
• Diced tomatoes and shredded lettuce (optional)
• Sour cream (optional)

Instructions

Preheat the oven to 350°F. Lightly grease a 9×13 inch baking dish.

Place the ground meat, onion, and riced veggies in a medium skillet. Crumble the meat and cook over medium-high heat until browned; drain (if needed). Stir one can of the enchilada sauce into the meat mixture. Turn off the heat.

Line the bottom of the prepared baking dish with 6 of the tortillas. Top with half of the meat mixture and 1 cup of the cheese. Cover this with the remaining 6 tortillas. Top with the remaining meat mixture. Pour the remaining can of enchilada sauce over the bake, then sprinkle with the remaining cheese.

Place in the oven and bake for 20-25 minutes, or until the enchilada sauce is bubbling and the cheese is melted. Allow to cool a few minutes before cutting and serving. Top with lettuce, tomatoes, and sour cream (if desired). Yield: 6-8 servings.

Notes

I enjoy enchiladas because I like their flavor, but I also love that the ingredients used to make them are pretty affordable. The addition of the riced cauliflower and sweet potato is genius because enchiladas are super flavorful and those made with red sauces are dark in color. You can’t see or taste the veggies! I’ve tried numerous recipes with “hidden” veggies where you actually do notice the vegetables, but that is not the case here. I couldn’t even tell they were there and I’d made the dish! I used Green Giant® frozen riced cauliflower and sweet potato, but you can use fresh riced veggies or other veggies such as squash or beets.

There are lots of different ways to prepare enchiladas, so feel free to integrate the idea of the veggies into your favorite recipe. Cauliflower will even work in enchiladas that are lighter in color!

What’s your favorite way to prepare enchiladas? What are some ways you are working more veggies into your family’s diet?

Shared at the following:

Modest Monday, Homemaking Linkup, Encouraging Hearts and Home, Awesome Life, Friday Frivolity, Weekend Potluck, Busy Monday, Over the Moon, Too Cute Tuesday, and Tuesdays with a Twist.