Lately I’ve been playing this super fun game called How Many Episodes of Fixer Upper Can I Watch In a Row. Another game I like to play: How Many Iterations of Enchiladas Can I Make.
I’m great at both games! As a person who lives in LA and deals with housing prices that make me want to cry (especially for what you get), this show makes me want to move to Waco, Texas allllll the time. (Except I’m not sure if I could live in Waco, even tho a craftsmen for 30k looks amazing!)
The other game, the enchilada one, has proven to be pretty delicious. This one is filled with your favorite spring vegetables: asparagus, fresh peas, baby spinach and tons of flavaaaa.
I made this super easy by using store-bought red enchilada sauce but of course, you could make your own—it’s super easy but I was feeling lazy and wanted enchiladas rn.
The other thing you always have to do with enchiladas is top them with hella hella cheese. Like more cheese than you think is necessary. You won’t regret it.
Spring Veggie Enchiladas
- 1 teaspoon olive oil
- 1 pound asparagus, trimmed and chopped into 2-inch pieces (2 cups)
- 1/2 cup freshly shucked peas, or frozen!
- 1 green onion, thinly sliced
- 1 garlic clove, peeled and minced
- 2 cups fresh baby spinach
- 1/2 teaspoon salt
- 1/2 teaspoon chile powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 6 flour or corn tortillas, I used flour
- 1 14-ounce can of red enchilada sauce
- 1 1/2 cup shredded Mexican cheese, divided
- Cilantro, chopped, as garnish
- 1/4 white onion or green onion, as garnish
- In a medium saucepan, set over medium heat, warm the olive oil. When warm, add the asparagus and cook for 2 to 3 minutes, until bright green. Mix in the peas, green onion, garlic clove, spinach, salt, chile powder, cumin and coriander. Give it a good mix and cook for an additional 2 to 3 minutes, until the spinach has wilted.
- Fill flour tortillas with a handful of cheese and a few spoonfuls of filling. Roll and place in pan, seam side down, top with enchilada sauce and cheese. Bake at 350 for 15 to 20 minutes, until melty and warmed throughout. Garnish the enchiladas with chopped cilantro and diced onion.