Oct 15, 2015, Updated Feb 26, 2024 I know it’s officially cozy sweater season, but I’m not ready to retire the grill just yet. I suppose Vancouver doesn’t really need to have an end to grilling season (our winter climate is very mild, just damp), but I transition from open-flame cooking to snuggly braises and bubbling casseroles pretty eagerly once there’s a consistent nip in the air. In this in-between time, I’m embracing the best of both worlds: crisp-tender, slightly charred farmer’s market zucchini and juicy, flame-kissed chicken nod a loving farewell to warm weather, while they nestle cozily into soft flour tortillas bathed in a creamy enchilada sauce. Just like that, we sink happily into the season of gooey baked comfort food. The sauce is sour cream-based, with onion, garlic and jalapeño, and I warn you, you’ll want to stand at the stove and eat it with a spoon. Handfuls of sharp white Cheddar are tucked inside the tortillas and sprinkled on top. The sauce bubbles up seductively in the oven as the cheesy enchiladas turn golden brown with crispy edges. You can be creative with your fillings – grilled kale, portobello mushrooms and/or corn would be delicious, just off the top of my head. As fall progresses, you could even swap in roasted sweet potato or squash cubes. I spoon a bit of sauce into each tortilla before rolling it up to add moisture and flavour inside, then spoon some more in the bottom of the baking dish before adding the enchiladas.
More Enchilada Recipes You Won’t Want to Miss
If you’re looking for more enchilada recipes to add to your menu, try my Slow Cooker Chicken Enchiladas with Pumpkin Sauce, a cozy weeknight dinner made with ground chicken and a spicy pumpkin sauce. Or, for a vegetarian option, give my Spicy Pumpkin-Black Bean Enchiladas a try. With these tasty recipes, you’ll never get bored of enchiladas again!
