Vegetable Enchiladas Recipes

Though we loaded up on the veggies, we didn't skip on the good stuff!

Didn't get to celebrate Cinco de Mayo, so I am celebrating today with a healthy enchilada dish and chips and salsa!! Yum!! This recipe is high fiber and high protein, 14 grams of fiber and 16 grams of protein per serving!!

Pumpkin enchiladas doesn't sound very enticing, but I assure you that these enchiladas do NOT taste one thing like pumpkin pie :)

Super delicious.

A coworker's wife gave me this recipe. Great one to mix in vegetables you have on hand and swap out different ingredients. You can make this completely vegetarian by taking out the chicken and it's great.
At first the sweet potatoes in this recipe sounded weird--but they really make the dish. This is one of my husband's favorite dishes.

Delicious Vegetarian Enchiladas, overflowing with veggies! Can easily change up the veggies for a different taste.

Filling and healthy!

Tasty, low fat, high nutrient meal.

I actually invented a recipe!....I had something similiar, potato enchiladas, but they were boring, so I came up with this variation.

can add any meat or meat substitute for extra protein

Delicious enchiladas filled with lots of fresh vegetables and lean chicken - a great way to use up left overs!

This recipe is a variation of Martha Stewart's Vegetable Enchiladas. In Martha's words: Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.

To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.

To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, and about 15 minutes mre. Cool 5 minutes before serving.

Easy, healthy enchiladas to help you get your veggies in while you enjoy a Mexican favorite!

Via http://kokocooks.blogspot.com/2011/03/vege
table-enchiladas.html

Make the sauce ahead of time (can be frozen) and this becomes a very fast and very delicious meal! 1 enchilada = 1 serving (2 would be a very filling meal)

Adapted from Sunset Magazine.

Didn't get to celebrate Cinco de Mayo, so I am celebrating today with a healthy enchilada dish and chips and salsa!! Yum!! This recipe is high fiber and high protein, 14 grams of fiber and 16 grams of protein per serving!!