I’m home! Did you notice I snuck out during the dessert party? We went NYC and Woodstock — sometime between the Salted Caramel Chocolates and the Double Chocolate Almond Spice Cookies. We had a fantastic vacation — I can’t wait to tell you all about it next week!
For now though, I’m happy to share this oh-so-amazing vegetarian enchilada recipe with you! I made these the weekend before we left for a family dinner. These enchiladas make for one hearty, healthy, and super yummy meal. Great for lunch or dinner — and you can crack an egg over it for breakfast, too!
I love to layer flavors as I sauté, and it’s this process that makes the vegetables in these enchiladas so delicious. The key is cooking each “layer” to perfection, before adding the next. And by “perfection,” I mean achieving a beautiful golden caramel color.
A true comfort food.