Kid-Friendly
Queso-Smothered Chipotle Enchiladas
Avocado Salad with Honey-Lime Vinaigrette
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Ingredients
- 1 onion, chopped
- 1 tsp cumin
- 1 Tbsp olive oil
- 1 (16.2-oz) pkg frozen veggie crumbles
- 3 Tbsp chipotle peppers in adobo sauce, chopped (see Note)
- ½ cup enchilada sauce
- 12 fajita-size whole wheat tortillas
- 1 (15-oz) container refrigerated queso dip
- ½ cup freshly shredded Monterey Jack cheese
- 1 avocado, sliced
- 3 Roma tomatoes, chopped
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 350°F. Cook onion and cumin in hot oil in a large nonstick skillet over medium-high heat 3 to 5 minutes or until onion is tender.
- Add crumbles and chipotle peppers; cook 10 minutes or until thoroughly heated, stirring occasionally. Stir in enchilada sauce.
- Spoon crumbles mixture onto each tortilla; roll up, and arrange, seam sides down, in an 11- x 7-inch baking dish coated with cooking spray. Bake, covered, 15 to 20 minutes.
- Meanwhile, microwave queso at HIGH power 2 minutes or until warmed, stirring every 30 seconds. Spoon queso over enchiladas; sprinkle with cheese.
- Increase temperature to broil; broil, uncovered, 2 minutes or until cheese is lightly browned. Serve enchiladas sprinkled with avocado, tomatoes, and cilantro.
Side Dish Ingredients
- 3 Tbsp extra virgin olive oil
- 1 tsp lime zest
- 2 Tbsp lime juice
- 1 Tbsp honey
- 3 Tbsp chopped fresh cilantro
- 2 avocados, diced
- 2 (9-oz) pkg chopped romaine lettuce
Side Dish Instructions
- Whisk together oil, lime zest, lime juice, honey, cilantro, and desired amounts of salt and pepper in a large bowl. Add avocado and lettuce; toss.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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- Matching Grocery List
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