Quick Meatless Enchiladas

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Quick Meatless Enchiladas

Recipes in this Post

Elena's Chicken Shish Kabob - the Number 7 plate - my favorite
Elena’s Chicken Shish Kabob – the Number 7 plate – my favorite

There is a wonderful restaurant in Glendale, California, called Elena’s Greek Armenian Cuisine that we go to quite frequently. The rice pilaf is just the best, I could eat it every day. Dinners are usually served with a tomato and green Anaheim chili that have been grilled on the barbecue. Often, we don’t finish everything, so I wind up picking up the rice, tomato, and chili pepper in a to go box.

In 2010, I threw together a dish for Teacher Appreciation Day at my son, Spane’s elementary school. I was in a rush, and when I was asked later how I made it, I didn’t even remember. In 2012, the PTA is now putting out a cookbook, and I was again asked about that recipe, so I started wracking my brain to figure out what it was.

Tonight, being a Friday, and wanting to use up leftovers, but not eat meat, I remembered there was a box from Elena’s in the refrigerator. I also had some corn tortillas, some cheddar cheese, and a half-full jar of green enchilada sauce. Serendipitously, while making this, I rediscovered that old recipe!

Elena's Chicken Shish Kabob - the Number 7 plate - my favorite

Quick Meatless Enchiladas

Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings (slide to adjust): 4 servings
Course: Main Course
Cuisine: South-Western USA
Calories per serving:

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  • 4 large corn tortillas
  • 1 ½ cups rice pilaf cooked, or plain rice cooked
  • 1 to mato, charred and sliced
  • 2 Anaheim chilis, charred, skinned and sliced
  • 1 cup cheddar cheese, grated
  • 1 cup green enchilada sauce
  • Sour cream for garnish
Ingredients necessary for the recipe step are in italic.


  • Heat the tortilla in the microwave for 30 seconds, or until they are soft. Remove carefully and keep warm.
  • Have ready an 8-inch glass casserole dish.
  • Spread some of the sauce in the bottom of the casserole. Put two of the tortillas on top of the sauce.
  • Put a layer of tomato, chili, and cheese. Top with sauce and make another layer.
  • Pour remaining sauce over the casserole, and top with the cheese. Refrigerate until ready to eat.
  • Put the casserole in the microwave on High for about two and a half minutes, or use the Auto Reheat button.
  • Serve with sour cream and additional tortillas and butter.


Quick notes
All the ingredients listed are approximate. Use whatever you have in the refrigerator. You can use the red sauce if you prefer it, or have it on hand.
If you want, you can add leftover chicken or beef. You could put a layer of refried beans, or add roasted corn to it as well.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!



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