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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 449.7
  • Total Fat: 8.9 g
  • Cholesterol: 5.6 mg
  • Sodium: 1,113.8 mg
  • Total Carbs: 77.1 g
  • Dietary Fiber: 15.0 g
  • Protein: 21.6 g

View full nutritional breakdown of Vegetarian "Chicken" and Cheese Enchiladas calories by ingredient
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Vegetarian "Chicken" and Cheese Enchiladas

Submitted by: BINGHAM37

Introduction

I use Quorn cutlets because they have great flavor and the best digested protein. Plus there's no plastic packaging! Watch the sodium though... if you can find low-sodium tortillas by all means, use them. Serve with low-sodium fresh salsa. I use Quorn cutlets because they have great flavor and the best digested protein. Plus there's no plastic packaging! Watch the sodium though... if you can find low-sodium tortillas by all means, use them. Serve with low-sodium fresh salsa.
Number of Servings: 6

Ingredients

    * Quorn cutlets, 2
    * Cheddar or Colby Cheese, Low Fat, 1 cup, shredded
    * Brown Rice, long grain, 1 cup already cooked and cooled
    * Summer Squash, 2 cup, diced
    * Sweet potato, cooked and cooled, baked in skin, without salt, and diced 1 cup
    * Beans, black, 1 cup already cooked and cooled
    * Whole Wheat Tortilla, 12
    * Chili powder, 1 tbsp
    * Del Monte Diced Tomatoes, No Salt Added, 2 cup

Directions

*Notes: Prep and Cooking times do not include the time involved for making the potatoes, beans, and rice (I use leftovers or prepare them once for several recipes). This recipe can easily be doubled or tripled or more for freezing family dinners ahead.

1) Pre-heat oven to 350.
2) Assemble all your ingredients, a big bowl that will hold everything, and a baking sheet that is either lined with parchment or aluminum foil.
3) Dice cutlets, squash, potato, and shred cheese if not using pre-shredded.
4) Combine all of the ingredients except the tortillas, tomatoes, and chili powder in the large bowl. Mix well but try not to break up the potatoes too much.
5) Divide the mixture between the 12 tortillas. Mound the filling up in the center of each and when it's all distributed, spread it out a bit and roll up each tortilla. Arrange with seam side down and nestle them together.
6) Mix the Chili powder into the tomatoes and use this mixture to top the tortillas evenly.
7) Tent some more foil over the tortillas and bake for 25 minutes until nice and hot.

Number of Servings: 6

Recipe submitted by SparkPeople user BINGHAM37.






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