Green Chili Enchiladas with Portabella Mushroom, Zucchini & Pepper by Chef Ryan Covert

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor without dairy.

shredded chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu provides protein while being plant-based.

green chili sauce

🥗Healthier: homemade salsa verde

💰Cheaper: canned green chilies

Homemade salsa can be fresher and cheaper.

Preheat the oven to 400 degrees.

In a large saute pan, heat olive oil over medium-high heat.

Add onion and 1 teaspoon of minced garlic; stir.

Add mushrooms and bell peppers; sauté for 5 to 7 minutes until vegetables are soft, stirring occasionally.

Add green chilies, zucchini, and taco seasoning; sauté the mixture for another 2 minutes.

Remove the pan from heat and place the mixture into a large bowl; allow to cool.

Once the mixture is cool, add 8 ounces of cheese and chopped cilantro; mix well.

Add one fourth of the enchilada sauce to the bottom of two baking dishes.

Fill the tortillas evenly with the mixture, roll them, and place in the sauce in the baking dish.

Cover the enchiladas with the remainder of the sauce.

Add cheese evenly over the top.

Bake uncovered for 15 to 20 minutes until the enchiladas are hot and cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level: