Quick Crunchy Enchilada Vegetable Bake
Sometimes you’ve just got to go with what’s in the cupboard and the fridge, a bit like that old TV program Ready, Steady cook.
I found the ingredients below and it was “no meat” night so decided to throw them all together and hope that they turned out as good as my cheat’s chicken burger.
Crunchy, creamy, delicious
I served it with a huge side salad with light dressing and it worked out pretty well, if you wanted to add some meat it would work well with chicken or pork in it.
Ingredients
- 1 Jar Old El Paso Enchilada Sauce
- 1 small head of broccoli broken up into florets
- 1 small head of cauliflower broken up into florets
- 1/2 red pepper, sliced
- 1/2 green pepper, sliced
- 1/2 yellow pepper, sliced
- 3 Spring onions, sliced
- 4 mushrooms, sliced
- Salt
- Black pepper
- 1/2 bag/box of Old El Paso Nachips or your favourite tortilla chips. Crushed up into chunks
- 25g strong cheddar cheese, grated
- Old El Paso Sour cream
- Olive oil
Method
- Pre heat your oven to 200 degrees
- Bring a large pan of water to the boil, season with salt and blanch the broccoli and cauliflower until cooked, drain
- Wipe the pan then quickly fry the peppers, stir in the broccoli and cauliflower then tip over the Enchilada sauce. Mix well and warm through.
- Tip into an oven proof dish.
- Sprinkle over the the tortilla chips, followed by the cheese.
- Bake in the oven for 10 minutes until the cheese has melted and the sauce is bubbling.
- Serve with salad and a drizzling of sour cream.