Slow Cooker Veggie Enchiladas with Cream Sauce

I pushed the envelope too far tonight. Encouraged by the raging success of the Vegan Lasagna, I tossed together some veggie enchiladas this weekend. Butternut squash, red potatoes, kale and white beans were piled high inside white corn tortillas. It sounded so good. It looked even better. A homemade coconut milk chili sauce topped it all of and turned the air into bliss.

Four hours later, the meal emerged from the Slow Cooker and the fam gathered around the table. The kids were willing and able, but not overly excited. The husband peeled his nose back at the meat-free meal offering.

So I’m giving you this recipe, but it’s officially being rated a 4 out of 10 on the “Healthy Food Options Families Love” scale. Aye yai yai. That’s like getting a C- in science class.

People have been grounded for life for less than this.

The daring filling begins with red potatoes, butternut squash, kale, and white beans. It’s really a beautiful way to start a Slow Cooker meal. Each of those veggies stands up well to the slow heat of a crockpot and cooks at the same rate. Which means your left with a filling that isn’t overly soft, squishy,  or mushy. A+ for that.

The homemade coconut milk chili sauce is the star of this recipe. Even if you decide to feed your husband Chicken and Half-side of Beef Enchiladas, make this sauce. Then pretend the sauce makes him vegan. Because the sauce is magic like that. A+ for that.

A mad sprinkle of cheese cooks up brilliantly on top of the enchiladas. Because you’ve got the crockpot covered, the cheese stays soft and perfect and doesn’t overcook. A+ for that.

So, here we are. At the end of the recipe. Three A+ ratings on filling, sauce, and gooey cheese. So how did we end up with a final C- rating? It’s the sheer lack of excitement from the fam, that’s what. One of the kids eschewed the butternut squash. Another picked at the kale like it was a mosquito on a hunk of pate. I think I’ll try this recipe again with just the white beans and cheese. Then serve it up with spinach salad and a side of roasted butternut squash. Yep. That should swap this recipe from subpar to stellar.

A+ for that.

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Slow Cooker Veggie Enchiladas with Cream Sauce

Ingredients:

For the Sauce:
1 tablespoon olive oil
1 white onion, finely chopped
6 cloves garlic, chopped
2 anaheim peppers, deseeded & finely chopped
1 (13.5 oz) cans coconut milk
2 teaspoons cumin
2 teaspoons salt

For the enchiladas:
1/2 bunch kale, finely chopped
1 (15 oz.) can white beans
1 1/2 cup butternut squash, cubed
6 small red potatoes, cubed
2 tablespoons olive oil
salt & pepper to taste
4 cups mexican blend cheese
15 white corn tortillas

Directions:

In a skillet, heat the olive oil, add the onion, garlic, and peppers. Cook for 3-5 minutes until softened. Add the coconut milk, cumin, and salt. Pour into a blender and puree.

In a large bowl, stir together the kale, white beans, butternut, and red potatoes. Drizzle with olive oil, salt and pepper generously. Mix in 2 cups of cheese.

To prepare enchiladas, immerse the corn tortillas into the warm sauce puree, then spoon veggie mixture into corn tortillas, fold into rounds, then place in a large crockpot which has been lightly greased with nonstick cooking spray. When all the tortillas have been filled and placed in the crockpot, drizzle the sauce over the enchiladas, then sprinkle with cheese. Cover and cook on high for 4 hours.

Serve with fire-roasted salsa and plain greek yogurt if desired.

16 Responses to “Slow Cooker Veggie Enchiladas with Cream Sauce”

  1. Jessica says:

    I am so intrigued by these! I have never seen enchiladas in the crockpot before!

  2. Kendra says:

    Now that is the reaction from your family I would get in my house too! I would have thought the tortillas would have gotten mushy. I like the idea.

  3. Ashleyann says:

    Love your honesty. Thanks for daring to try. A+ for that!

  4. Skye says:

    Well, that mix of veggies SOUNDS really good! Thank you for the advice about how you’d do it differently next time. I hope you do try again and provide an update!

  5. anna says:

    oo like your new format! also this looks yummy…:)

  6. leslie says:

    LOVE the new blog look!!!!!!!!! The enchiladas look good too!

  7. Oh girl, I know exactly how it goes when you get all amped up on a recipe and it ends up being a “meh” or a thumbs down. I have to say, this enchilada recipe looks very tastey so I’ll likely try it despite the 4 out of 10 review ;) Keep up the good work!

  8. These look SO incredibly delicious. Definitely adding them to our menu!

  9. […] it comes to vegetarian crock pot recipes that are tall on flavor and short on cost, enchiladas make the grade on both counts. Mexican food is one our family favorites, and this recipe can be […]

  10. […] it comes to vegetarian crock pot recipes that are tall on flavor and short on cost, enchiladas make the grade on both counts. Mexican food is one our family favorites, and this recipe can be […]

  11. […] it comes to vegetarian crock pot recipes that are tall on flavor and short on cost, enchiladas make the grade on both counts. Mexican food is one our family favorites, and this recipe can be […]

  12. […] it comes to vegetarian crock pot recipes that are tall on flavor and short on cost, enchiladas make the grade on both counts. Mexican food is one our family favorites, and this recipe can be […]

  13. Marisa says:

    Hi! Just wanted to comment, since I have attempted this recipe today for the first time. (Still waiting for the verdict… we have a couple more hours in the crock pot left!) Thank you for a recipe exploding with so many veggies! I am excited, especially since I am trying to include more veggies (and incidentally, less meat) in our family’s diet.

    It’s probably the perfectionist in me, but I would have appreciated slightly more detail on some of the instructions– use a “large” crockpot, like how large? 5 quarts? 6 quarts? Will a 4-quart baby work? I used a 5-quart one since that is what I had.

    When it says “cubed” for the potatoes and squash, I could have used a size measurement. :) I realized too late that my pieces were bigger than ideal to fit in a small corn tortilla.

    One last thing… the butternut squash was to be raw, correct? I’m assuming, because it cooks on high for 4 hours, that both the potatoes and squash will be tender, but when I was assembling the ingredients I was concerned so I roasted the squash halves, then cubed the meat. Oops. Hopefully it won’t be too mushy by the time it’s done cooking!

    Thanks for sharing your creation! It’s always fun to try new things, especially in the kitchen.

  14. Vanessa says:

    Hey I just made this! (without cheese) it was really good! Pretty coconutty, next time I will definitely have some spicy salsa on top. Fairly mild. But still super tasty

  15. […] Tuesday: Remember my love of tex mex food? This week, I am combining it with my love of a slow cooker with slow cooker veggie enchiladas. […]

  16. Aqiyl Aniys says:

    Don’t worry. I would be in there eating up this dish. I love the filling and sauce!

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