VEGGIE ENCHILADAS
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
* Corn Tortillas, 10 tortilla, medium (approx 6" dia) * Red Ripe Tomatoes, .5 cup, chopped or sliced * Onions, raw, 1 cup, chopped * *Peppers, sweet, red, fresh, 1 cup, chopped * Mushrooms, fresh, .5 cup, pieces or slices * Jalapeno Peppers, 2 pepper * *Veggie Shreds, 5 serving (about 3/4 bag ) * *Enchilada Sauce, Hatch Tex Mex style (1/4c), .5 cup
sautee veggies with a quick spray of pam until soft and onions are browning. Soften tortillas in microwave until steaming. Add sauce to veggies and add spices (garlic, chili powder, comino to taste) let simmer for a few mins. Add some sauce to bottom of baking dish (I like glass) soak ont tortilla in sauce to keep it from breaking and put it in dish and place small scoop of veggies inside with a pinch of cheese. Roll up and place seam side down. Repeat until all tortillas are used top with remaining sauce and cheese and bake at 375 for 30 mins with foil lid and 15 (or until browned) with out!!!! EAT UP!
Serving Size: Makes 5 servings ( each serving has 2 enchiladas) A half serving is pleanty :)
Number of Servings: 5
Recipe submitted by SparkPeople user LALA8303.
Serving Size: Makes 5 servings ( each serving has 2 enchiladas) A half serving is pleanty :)
Number of Servings: 5
Recipe submitted by SparkPeople user LALA8303.
Nutritional Info Amount Per Serving
- Calories: 218.6
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 398.9 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 4.9 g
- Protein: 10.4 g
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