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It’s Easy Peasy Cheesy Veggie Enchiladas time!

I made these enchiladas the other day before work. If I can make a full-blown meal before work, then it’s definitely quick and easy.


  • 1-15oz can of tomato sauce
  • 3/4 cup of water
  • 1 clove of garlic, sliced
  • 1 tablespoon of chili powder
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of paprika
  • 5 10-inch flour tortillas
  • 1 tablespoon of olive oil
  • 1 medium onion, finely chopped
  • 2 cups of shredded Colby and Monterey Jack cheese
  • 1/2 cup of plain Greek yogurt
  • 2 teaspoons of dried parsley
  • 1/3 teaspoon of salt
  • 1/3 teaspoon of pepper
  • 3 jalapenos, sliced


  1. In a small saucepan, combine the tomato sauce, water, garlic, chili powder, oregano, cumin, and paprika.
  2. Bring it to a boil and then reduce the heat and simmer for about 5 minutes, stirring occasionally so it doesn’t burn.
  3. Heat up the tortillas in a un-greased pan, flipping sides after 10 seconds.
  4. Then heat up the olive oil and saute the onion so it’s slightly but not fully cooked, about 5 minutes.
  5. Once the onions have cooled, add 1 1/2 cups of the cheese, all of the Greek yogurt, parsley, salt, and pepper, mixing well.
  6. Grease a 9×13 baking dish. Put 2 spoonfuls of enchilada sauce in each tortilla and then fill with the onion mixture. Roll up and place seam side down on the baking dish.
  7. Pour the rest of the enchilada sauce on top and bake at 350 degrees for about 20 minutes.
  8. Remove from the oven, and top with the sliced jalapenos, followed by the rest of the cheese.
  9. Return to the oven for another 3-5 minutes, or until cheese is melted.