In a word- YUM. I couldn't believe how good this dish turned out, especially considering how simple it was. The recipe I used for Garden Enchilada Bake was originally designed to be vegan, but since I am a "flexitarian" and eat dairy, I just used ingredients I had on hand like cream cheese, mozzarella cheese, & organic chicken broth. This is the first recipe I have tried from the blog "Peas and Thank You," I'll definitely have to try a few others if they are all as good as this.
I topped my enchilada bake with light sour cream, and some avocado mashed up with cilantro. I'll bet even meat eaters will like this one.
Blogging from Charlotte, NC. I am a wife, beagle owner, and have a full time day job, I love cooking (and eating!), yoga, hiking, reading, and traveling. Follow along on my adventures as I try to balance having fun with leading a healthy lifestyle.