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Vegetarian Enchilada Skillet

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 50 min
  • Calories: 272
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Ingredients

  • 3 Tbsp extra-virgin olive oil
  • 2 medium zucchini, 1/2-inch sliced
  • 1 yellow squash, 1/2-inch sliced
  • 1 small yellow onion, diced
  • 2 Tbsp taco seasoning, homemade or store bought
  • 8 oz cremini or white button mushrooms, trimmed and quartered
  • 1 (4 oz) can diced green chilies, mild
  • 1 (15-19 oz) can red enchilada sauce, mild
  • 8 (6-inch) corn tortillas, cut into 1.5x 3 inch strips
  • 1 1/4 cups shredded, Mexican-style four-cheese blend
  • sour cream, optional
  • cilantro leaves, optional

Method

  1. Preheat oven to 350°F.

  2. Heat 1 tablespoon oil in a large ovenproof skillet over medium heat.

  3. In a large bowl, toss the zucchinis and yellow squash together with 1 tablespoon of olive oil and 1 tablespoon of the taco seasoning until fully coated. Add the zucchini and squash in a single layer to the pan, cook until golden brown on both sides (the zucchini will continue to cook in the oven, so it doesn’t need to fully cook through here, you want it to retain a little firmness). Turn the heat up if they are browning too slowly, about 3-4 minutes total. This might take 2 batches to cook all the zucchini. Move the browned zucchini onto a plate. Deglaze the pan with a little water or stock if the zucchini is sticking or the seasoning starts to burn.

  4. Add the remaining tablespoon of olive oil to the pan along with the onions and the mushrooms. Cook until softened, about 5-8 minutes.

  5. Stir in the remaining tablespoon of taco seasoning, green chilies and enchilada sauce. Bring to a boil over high heat. Turn the heat to medium-low, add the tortilla strips and cook, stirring until soft, about 2 minutes. Separate the tortillas as best as you can.

  6. Remove from heat. Stir in the cooked zucchini and yellow squash. Spread the mixture out as evenly as you can in the skillet.

  7. Top with cheese and bake on the center rack for 25 minutes.

  8. Top with cilantro and serve family style, with sour cream if desired.

Notes:

  • While cooking the zucchini you can go between medium and medium-high heat. Turn the heat up if the zucchini isn’t browning, but turn it down if you see signs of burning.

  • Deglaze the pan as needed with water, but use just 1-2 tablespoons at a time.

  • If you don’t have an ovenproof skillet, you can transfer everything to a 9x13 pan before adding the cheese and baking it.