Summer Vegetable Enchiladas 

I swear that there is a strange time suck that happens every day. It’s amazing how the time just flies by and before I know it it’s 2pm. Then it’s quickly 3 and then 4pm. Poof! The day is almost over and before I know it Autumn is home from daycare and then my husband is getting home.

Then the rest of the night is a blur too! Quickly, things fly by with dinner, bath time, story time, and the longest bed time routine ever by a 3 1/2 year old who manages to draw it out for an hour and a half. I think we say “go to bed” “stay in bed”, or “get back in your room” 50x a night.  Ugh!

Basically, I have no idea how the days are speeding by. Well, I sorta do since I am taking care of a newborn and that just makes things a bit crazy, but still!

Since every minute counts, I am constantly looking for ways at being really efficient in things and creating shortcuts. The biggest time suck for me is cooking since I am generally trying to do it with a baby strapped to me or while Autumn is asking me 100 questions and needing help to open every play-doh can we own (A LOT).

Seriously, they have a great skill to know that when you take out ingredients to start something and when they need to show you the new skill of twirling on the other foot at that very moment. You must look at that very moment!

While on maternity leave, I have been working around the strategy of cooking at different times. Like when I make stir fry for dinner, I prep the chicken when I can. Then I worry about the veggies. I even measure the rice and set it aside for when I need to cool it off.

Using this strategy, I made these AWESOME Summer Vegetable Enchiladas.

First, I prepared the quinoa. Then I prepped the veggies. When it was time for dinner I cooked the veggies, added the quinoa, and then filled the tortillas. Then I finished them off by using Simply Organic Red Enchilada Simmer Sauce for the enchilada sauce that smothers the top of the filled tortillas. As soon as I opened up the pouch I knew dinner would be great. The sauce was so aromatic, and it only got better as it baked in the oven.

Besides the flavor, I was impressed it was completely organic, just 15 calories a serving and was’t high in sodium. I’ve used plenty of prepared finishing sauces in the past but I was really impressed with this as it wasn’t salty and it didn’t leave an after taste in my mouth either. Just great organic ingredients, making a great dinner!

I told my husband that I was making veggie enchiladas, so I knew I needed to make them super flavorful to overcome the lack of meat in them. I knew my husband would be judging them hard! ha!! He took a bite and I got the thumbs up! I know it was the paring of the veggies with the awesome simmer sauce.

I served the veggie enchiladas with beans to give it an added protein boost. Plus, I just love black beans with any Mexican style dish. They as well can be made in advance, making dinner prep that much easier too!

These enchiladas will soon be your next Meatless Monday favorite!

Summer Vegetable Enchiladas

Makes 8 enchiladas


  • 1/4 Cup minced shallot
  • 2 garlic cloves, minced
  • 2 Tablespoons olive oil
  • 1 1/2 Cups diced zucchini
  • 1 Cup corn, fresh or frozen
  • 1/2 Cup diced bell pepper
  • 1 Cup cooked quiona
  • salt and pepper
  • 8 ounce Simply Organic Red Enchilada Simmer Sauce packet
  • 8 flour tortillas
  • toppings such as avocado, diced tomato, cilantro, cheese


  1. Preheat oven to 400F degrees. Spray an 8 x 8 baking pan with non-stick cooking spray.
  2. In a large skillet, saute the shallot and garlic with the olive oil until translucent over medium heat.
  3. Add the zucchini, corn, and bell pepper, cook until soft and caramelized.
  4. Add the quinoa, mix well. Season with salt and pepper to taste
  5. Spoon about 3 Tablespoons of the filling onto 1 half of each tortilla. Roll up and place in the prepared baking pan. (There maybe be extra filling)
  6. Bake for 15 minutes. Remove from oven and garnish with cheese. Serve with other desired toppings.


Post is sponsored by Simply Organic, but all opinions are completely my own


Ranch Chicken Enchiladas with Green Chile Sauce

Ranch Chicken Enchiladas

Let’s talk stupid blog things.

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I’ve been blogging long enough to have seen plenty of stupid blog things. Since I really o this blog for fun (let’s be real here, I’m not making the big bucks!) so I don’t get sucked into all the dumb stuff I see, and have discussed with fellow bloggers, but I have experienced my fair share of it.

Numero Uno… getting asked to do something for free. Oh, this one is my favorite! Sure, I admit that I have done thing plenty of times (I’m an idiot) but it has only been when I felt the ever precious exposure would be worth it. But for real, can brands please get it out of their heads that bloggers like to do work for free? Can you pay your bills with product? Oh, you mean your cable company doesn’t except samples of sausage/wine/cheese?  Mine either! That’s so weird.

Numero dos… for the bloggers that are getting paid, having to chase down money is their favorite way to spend their time. Imagine having to do that for 7 months?!?! That is what it took for a blogger I know to get paid from a brand. That’s some bullshit right there!

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Numero tres…those stupid pictures of the grocery store aisle of the product my fellow bloggers are working with. Guys, I didn’t know where to find that cereal, pasta, olive oil, but damn it! I do now Thanks. I really enjoyed that photo of your local Walmart. I hate them, my fellow bloggers hate taking them. Who thought this was a good idea. I’d like to give them a talking to!

Numero cuatro… when brands want you to come up recipes but nothing you come up with is good enough. There are really only so many recipes using ham at breakfast that are ‘new’ so if you shoot down like 5 ideas, just give one. Come on.

Numero cinco… well this is more about food trends, than blogging, but ugh. I can’t get on all these food trends. Smoothie bowls… nope. I need to enjoy my smoothie on the go while I drive to work while listening to CNN on Sirius. Monster Milkshakes… Sorry, I am trying to keep my weight in check. I don’t need to consume 6,000 calories of milk, ice cream, chocolate, and donuts. Plus, they are so fucking messy. Avocado Toast… I like my avocado with chips and a margarita, not on toast. (But maybe I should make it and get a super popular blog/IG post?!?!!?)

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That list could go on and on, but I have more important things to do like share this banging recipe for Ranch Chicken Enchiladas with Green Chile Sauce.

I love enchiladas. They are such a good, comforting dinner. A real treat.

Plus, they are so simple. The chicken is super easy to prepare, and then you just roll it up in tortillas, make a quick sauce and toss it back in the oven to melt the cheese on top.

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I didn’t cook the chicken in my slow cooker but you could. I did it in the oven since I wanted it ASAP but you could do the chicken in a slow cooker by cooking it on low for 8-10 hours or on high for 4-6. You would get the same result- delicious shred-able chicken.

Other than that, the rest is super simple to make, even the sauce. Just give it a try!

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Guys, let’s make all my Taco Tuesday recipes super trendy! My tacos can be as popular as smoothie bowls… right!?!?! I swear after you eat these enchiladas you will agree!!

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Ranch Chicken Enchiladas with Green Chile Sauce

Makes 8 enchiladas


  • 1 1/2 pounds of chicken breast
  • 1 packet of ranch dressing mix
  • 1 Cup chicken broth
  • 2 Tablespoons butter
  • 3 Tablespoons flour
  • 2 Cups of chicken broth
  • 1 Cup sour cream
  • 4 ounce can of green chiles
  • 4 ounce of shredded cheddar cheese
  • salt and pepper
  • 8 flour tortillas


  1. Preheat your oven to 400.
  2. In a dutch oven, combine the chicken, packet of ranch dressing mix, and 1 Cup of chicken broth. The chicken should mostly be covered by the broth. Cook for 30 minutes, or until chicken is cook through.
  3. Place chicken on a cutting board to cool to be able to shred it. Once cool, shred the chicken with forks or by hand.
  4. While the chicken cools, make the sauce. In a small sauce pan over medium heat, melt the butter. Add the flour and mix well to make a hue. Add 1/2 Cup of chicken both. Mix well to break up clumps. Add the rest of the broth and mix well to break up clumps. Simmer for 3-4 minutes to thicken. Mix in the sour cream and green chiles. Add salt and pepper to taste.
  5. Place a little bit of the sauce (1/4 Cup) in the bottom of a 9×13 baking pan. Evenly coat the bottom.
  6. Evenly divide the chicken among the tortillas. Fold the tortillas over the chicken and then roll up to create a tube. Place all into the pan.
  7. Cover with the sauce and then evenly cover with the shredded cheese.
  8. Place under the broiler for a few minutes to melt the shredded cheese on top.
  9. Serve and enjoy!

Cinco De Mayo Round Up!

Tomorrow is Cinco De Mayo!!!!

These recipes might just help you celebrate some Mexican independence. I mean, pico de galo and margaritas are always good, but even better on the 5th of May. Oye!

Appetizers and Snacks


Jalapeno Popper Dip

Party Pico de Gallo

Texas Queso Dip_A

Texas Queso Dip

Tomatillo-Avocado Salsa

Main Courses

Steak Quesadillas

Steak Quesadillas

Mexican Style Hot Dogs

Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos

Vegetable Enchiladas


Key Lime Trifle

Tres Leches Cake


blackberry margarita

Blackberry Margaritas

Layered Frozen Mango Raspberry Margaritas

Layered Frozen Mango Raspberry Margaritas

chocolate margarita

Chocolate Margaritas

Cranberry Ginger Margarita

Michelada Marias

Michelada Marias

Vegetable Enchiladas-SRC

For the November Secret Recipe Club posting I was paired with Paula of Dishing the Divine. She has beautiful photos of everything she makes. Absolutely so jealous of her Food Gawker Gallery. It was tough to decide what to make but the thing that jumped out at me was her post for Vegetable Enchiladas.



Being that I am perpetually running late with things, I made these the night before posting. But that actually worked out perfectly since it was a great light meal after Thanksgiving eating. I had decided that I would make the Vegetable Enchiladas the moment I saw the post and I stuck with it weeks later. I’m so glad that I stuck with my gut decision because I loved these enchiladas.

I made just a few changes to the recipe. The biggest change was that I added 1cup of frozen corn to the filling mixture. This increased the amount of filling that was made so this yielded more enchiladas. I ended up with 22 enchiladas (almost doubling the recipe) so I ended up using up all the sauce. As with all Mexican dishes I served it this pieces of avocado. Yum!



Price was whining as his enchiladas were disappearing off his plate so quickly. I really love successful dishes since I love finding something that we both love. We eat plenty of vegetarian dishes but Pricer seemed skeptical of this actually being filling (we only has brunch yesterday at 10am so he was really hungry by 6pm). So while I doing this mentioned that he can pick the next SRC recipe for me to make. Should be interesting…



The recipe calls for the corn tortillas to be warmed so that they are more playable to be rolled up. Since moving, we don’t have a microwave so I warmed them up over our gas burner. I learned this during the cooking class I took this spring. It’s super easy to do it this way and I love that they get a little bit of char (flavor!) on them.



I think this recipe can be broken up and used in different ways easily. Obviously the enchilada sauce can be used on different enchiladas, but the filling is really tasty on its own so I could see myself making that and putting it in burritos, topping burgers, stuffing in chicken, use as a filling in stuffed peppers, and topping on baked potatoes. Give this a try, it won’t let you down! Thanks Paula!


Vegetable Enchiladas

-makes 24 enchiladas-


for the sauce:

  • 1 tsp. canola oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 2 tsp. sugar
  • 2 (8 oz.) cans tomato sauce
  • ½-¾ cup water
  • Salt and pepper

for the filling:

  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 tbsp. canola oil
  • 1 medium red onion, chopped
  • 1 cup corn, fresh or frozen
  • 1 red or yellow bell pepper, seeded and chopped fine
  • 1 (8 oz.) zucchini, halved lengthwise, seeded and chopped
  • 3 cloves garlic, minced
  • ½ cups enchilada sauce (above), divided
  • ½ cup minced fresh cilantro
  • ¼ cup diced canned green chilies
  • 4 oz crumbled queso fresco or feta cheese
  • Salt and pepper

for assembly:

  • 12 (6-inch) corn tortillas
  • enchilada sauce
  • 1 cup shredded pepper jack or cheddar cheese
  • Lime wedges, for serving
  • 1 avocado, for serving


to make the enchilada sauce:

  1.  Heat the oil in a saucepan over medium-high heat.  Add the onion and cook until softened and lightly browned, approximately 5 minutes.
  2. Add the garlic, chili powder, cumin, and sugar; cook just until fragrant, about 30 seconds.
  3. Wisk in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes.
  4. Season with salt and pepper to taste.

To make the filling

  1. Add oil to a large skillet and heat over medium-high heat until shimmering.
  2. Add the onion and corn, and cook until slightly softened, 3-5 minutes.
  3. Add the bell pepper, cook until softened, approximately for 2-3 minutes.
  4. Add the zucchini and cook just until tender, 3-5 minutes more.
  5. Add in the garlic and black beans and cook until warmed through, about 2 minutes.
  6. Transfer the veggie mixture to a large bowl and stir in ½ cup of the enchilada sauce, cilantro, and green chilies.
  7. Right before rolling the enchiladas, add in the queso fresco to the filling.
  8. Season with salt and pepper to taste.

To assemble:

  1. Preheat the oven to 450˚ F.
  2. Warm the tortillas until pliable, warm over a gar burner or briefly microwave for about 30 seconds.
  3. Place 1/3 cup of the filling mixture down the center of a tortilla.  Tightly roll up the tortilla and place in 2 9 x 13-inch baking dishes, seam side down.
  4. Repeat with the remaining filling and tortillas.
  5. Evenly pour the sauce over the enchiladas.  Sprinkle the shredded cheddar over the top of the sauce.
  6. Cover with foil and bake until the enchiladas are heated through, about 10 minutes.  Remove the foil and continue to bake until the cheese is melted, 3-5 minutes more.
  7. Prior to serving, sprinkle with avocado pieces and pieces of cilantro and serve warm with lime wedges.

Secret Recipe Club

Check out all the other great Secret Recipe Club recipes for this reveal!