Veggie Enchilada

Veggie Enchilada

I made fajitas today and thought I would treat VJ with something new. I know he loves Mexican food. It’s one cuisine he wouldn’t mind trying somewhere new. We were at this restaurant called Ted’s Cafe┬áin Overland Park and VJ absolutely loved it. I loved it too, so I promised VJ I would make more Mexican food at home too. Though it wouldn’t be authentic Mexican – it would be close. We tried Chuy’s last year and I didn’t like it that much. To be fair, I was 27 or 28 weeks pregnant and my taste buds were changing every single day. But VJ loved it. So since now, Arlo is here and he tolerates me eating any junk (I’m still nursing), I decided to try Mexican (or Tex-Mex) again. And this time I wasn’t disappointed. I absolutely loved every dish I had at Ted’s. I loved it so much that I decided to try making it at home.

It’s not that hard to make enchiladas at home. The sauce is the tricking part. I didn’t want to buy the enchilada sauce outside because I heard it had a lot of preservatives. So I made it at home. Luckily I had most of the ingredients at home, except cumin powder which I skipped. I picked up the recipe from here. The only modification I made is that I used half a cup more water because I felt the sauce was too thick and reduced the salt too. If you do not want to make the sauce at home you can always use the ready-made ones, which makes the job so much easier. If you are a meat eater please do add the meat to your fajitas. I used only veggies. The recipe for my veggie fajitas can be found here.



Tortillas – 4

Enchilada sauce – 1 can or 4-5 cups

Veggie Fajitas – 4 cups

Mexican Cheese – 1 cup

Mozarella Cheese – 1 cup

Lime – 1

Cilantro – 4 tablespoons


How to Make

Step 1: Preheat the oven to 375, and grease a pyrex with oil and add one cup of enchilada sauce to the pyrex (I forgot to add the enchilada sauce first).

Step 2: In the tortillas, load a generous amount of fajitas and roll them up and place them in the sauce carefully (The mistake I made here is that the rolled ones should face down and instead they are facing up).

Step 3: Over the tortillas, dump the rest of the sauce. Add both the cheeses and bake for about 15-18 minutes until the cheese melts and the sauce is bubbling.

Step 4: Garnish with lime and cilantro and serve it.



  1. You can use more cheese if you like.
  2. You can serve it with more fajitas on top of the enchilada.
  3. You can serve it with a side of black beans too.





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