As a Texan, enchiladas are a long-time comfort food.
If you would've told me about a veggie-full enchilada skillet two years ago I would have rolled my eyes. "Not every dish needs to be veggie-fied, just make a salad" and "oh come on, rolling enchiladas isn't that hard" My all-time record is rolling 100 enchiladas in one sitting (standing)… tbh I'm still proud.
But oh my how the turn tables have turn tabled.
Because here I am, wanting the comfort of an enchilada that's ready in 15 minutes without needing an extra side for the fiber. I mean we are PFCF die hards over here.