EASY VEGGIE ENCHILADAS WITH QUICK SAUCE
Easy, and healthy if you use less cheese than I did. EXTREMELY tasty! These microwave very well and any leftover sauce can be refrigerated and used later. Sauce and enchiladas can also have jalapeños, chili powder to spice them up or other veggies. I used a couple baby carrots, for color and a little flavor- YUM!
Provided by Roosie
Categories One Dish Meal
Time 45m
Yield 4 enchiladas, 4 serving(s)
Number Of Ingredients 15
Steps:
- Sauté olive oil, spices and flour in a pot (it must hold about 4 cups of enchilada sauce) until browning and fragrant.
- Break up clumps as best you can.
- Add vegetable broth, tomato sauce and salsa and simmer, stirring frequently until thickened.
- Preheat oven to 350°F.
- Sauté veggies with olive oil or butter until onions are transparent.
- Heat tortillas in the microwave until soft (about 35 seconds) or put some butter in a skillet and toast that way.
- The tortillas just need to be soft enough to fold into enchiladas without breaking.
- Fill tortillas with veggie mixture.
- Add desired amount of cheese.
- Drizzle sauce in enchilada.
- Fold.
- Fill a pan or casserole dish with a thin layer of enchilada sauce, place enchiladas in dish as completed.
- Finally, pour sauce over enchiladas and sprinkle remaining cheese on top.
- Bake 15-20 minutes at 350°F.
- Enjoy!
- **Any additional veggies or spices can be added, removed or altered in accordance to personal tastes- let me know how it works out!
- **.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #lunch #main-dish #eggs-dairy #vegetables #american #mexican #southwestern-united-states #tex-mex #oven #easy #beginner-cook #kid-friendly #vegetarian #cheese #dietary #spicy #one-dish-meal #comfort-food #inexpensive #taste-mood #equipment
You'll also love
Veon Lake
[email protected]Meh.
Mido Ahmed
[email protected]I wasn't a huge fan of these enchiladas. The sauce was too thick and the filling was dry. I think I'll stick to my old enchilada recipe.
Ade Lucax
[email protected]The enchiladas were good, but I thought the sauce was a little bland. I added some extra spices to it and it was much better.
Lydia Kapande
[email protected]I tried this recipe and it was amazing! The sauce was perfect and the filling was flavorful. I will definitely be making this again.
NICOLE RABELO
[email protected]Yum!
Eneh emmanuel
[email protected]These enchiladas were delicious! The sauce was flavorful and the filling was cheesy and satisfying. I would definitely make these again.
eva millican
[email protected]I love these enchiladas! They're so easy to make and always a crowd-pleaser. I usually add some black beans or corn to the filling for extra flavor and texture.
SHAHID ALI MEER
[email protected]These enchiladas were easy to make and very tasty. I used a store-bought enchilada sauce and the recipe turned out great. I will definitely make them again!
Atiqa Baby
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone raved about them, and I even got asked for the recipe. The sauce was especially delicious, and I loved the combination of veggies and cheese.
Kelly Bryan
[email protected]These veggie enchiladas were a hit with my family! The sauce was quick and easy to make, and the filling was flavorful and satisfying. I used a variety of veggies, including bell peppers, onions, and zucchini, and they all cooked perfectly. The enchi