With school starting, we are all looking for quick, yummy recipes to make for our families. This Veggie Enchilada Skillet meal is just that! Grab your little chefs, and have them help you with the chopping, measuring and stirring!
Once you try this Veggie Enchilada Skillet that is made on your cook top, you’ll be glad you didn’t spend the extra time ‘forming’ the enchiladas & waiting for them to bake! They’re made with an easy to make red enchilada sauce (but you could totally use a can of already made enchilada sauce) and stuffed full of summer veggies and crispy, pan-fried tortillas. If you’re looking for a delicious, one pot, crowd-pleaser dinner recipe, this is it!
You can watch us make this recipe here:
Also, this recipe would work as a party dip. Leave the tortillas out of the main dish and serve with tortilla chips.
Back to School Basics – Easy Meal Ideas, new Composition Books, and brand new Mechanical Pencils!
- 2 pie crusts rolled out - refrigerated; see below for recipe
- 1 jar of strawberry preserves or freshly made strawberry filling
- 1 cup powdered sugar
- Christmas Tree Cookie Cutter
- Red & Green Sprinkles
- Preheat oven to pie crust baking temperature. Line a cookie sheet with parchment paper.
- Roll out pie crusts. You can use pre-made refrigerated pie crusts or make your own (see recipe below)
- Cut them into christmas trees using cutter or free hand. Each pie needs 2 of the same size pieces.
- Put a dollop of fruit filling in the middle of one of the circles.
- Place the other crust on top and crimp the sides all around with a fork.
- Place on cookie sheet and bake according to the pie crust directions.
- Make the powdered sugar glaze by adding 1 tsp of water at a time and stirring well in bowl of powdered sugar. Until you get the right ‘drizzly’ consistency.
- When cooled, drizzle the glaze on top and add sprinkles, optional.