vegetable enchiladas
- Number of Servings: 6
Ingredients
assorted chopped vegetables (onions, bell pepper, zuchinni, carrots, tomato, etc)4 cloves minced garlicchili powder (to taste)shredded cheese of your choice12 tortillas1 can enchilada sauce
to make 6 servings (two enchiladas each):
spray large skillet with cooking spray, saute vegetables, garlic and chili powder over medium heat until tender (about 10 minutes). dip tortillas in enchilada sauce to coat and fill with about 1/3 cup vegetable mixture; top with shredded cheese if desired. roll up and place in large baking pan, seam-side down. pour remaining sauce over the top and sprinkle with cheese. bake, uncovered at 350 degrees for 15 to 20 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user SJGROW.
spray large skillet with cooking spray, saute vegetables, garlic and chili powder over medium heat until tender (about 10 minutes). dip tortillas in enchilada sauce to coat and fill with about 1/3 cup vegetable mixture; top with shredded cheese if desired. roll up and place in large baking pan, seam-side down. pour remaining sauce over the top and sprinkle with cheese. bake, uncovered at 350 degrees for 15 to 20 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user SJGROW.
Nutritional Info Amount Per Serving
- Calories: 232.4
- Total Fat: 14.0 g
- Cholesterol: 46.7 mg
- Sodium: 825.5 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 3.5 g
- Protein: 10.3 g
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