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Vegetarian Enchilada Skillet

Homemade vegetarian enchilada skillet topped with cheese, cilantro and lime wedges in a skillet on the counter
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  50 min

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 medium zucchini, cut into ½-inch-thick rounds
  • 1 medium yellow squash, cut into ½-inch-thick rounds
  • 2 tablespoons Taco Seasoning
  • 1 small yellow onion, diced
  • 8 ounces cremini or white button mushrooms, ends trimmed, quartered
  • 1 (4-ounce) can diced mild green chilies, drained
  • 2 cups mild red enchilada sauce
  • 8 (6-inch) corn tortillas, cut into 1.5 x 3-inch strips
  • 1 ¼ cups shredded Mexican-style four cheese blend

For serving

  • Fresh cilantro leaves
  • Sour cream
  • Lime wedges

Method

  1. Preheat the oven to 350°F with a rack in the center position.
  2. In a large bowl, toss the zucchini and yellow squash with 1 tablespoon of the olive oil and 1 tablespoon of the taco seasoning until fully coated. Heat 1 tablespoon of the olive oil in a large ovenproof skillet over medium heat. Once the oil is glistening, working in batches if needed, add the zucchini and squash in a single layer and cook flipping every 1 to 2 minutes until golden brown on both sides, 3 to 4 minutes total. Transfer the browned zucchini to a plate. 
  3. Add the remaining 1 tablespoon oil to the same skillet along with the onion and the mushrooms. Cook, stirring occasionally, until softened 5 to 8 minutes. 
  4. Stir in the remaining 1 tablespoon taco seasoning, green chilies, and enchilada sauce. Bring to a boil over high heat then reduce the heat to medium-low. Add the tortilla strips and cook, stirring often, until soft, about 2 minutes. Separate the tortillas as best as you can. 
  5.  Remove from the heat and stir in the cooked squash. Spread the mixture evenly in the skillet and top with cheese. Bake for 25 minutes, or until the cheese is melted and bubbly. 
  6. Top with cilantro and serve family style, with sour cream, and lime wedges, if desired.

Notes

If you don’t have an ovenproof skillet, transfer everything to a 9 x 13-inch baking dish before adding the cheese and baking it.