Vegetable Enchiladas
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Olive Oil, 1 tbspOnions, raw, 1/3 cup, choppedGarlic, 2 tsp. Red Ripe Tomatoes, 1/2 medium, choppedMushrooms, fresh, 5 medium choppedAnaheim Pepper, 1 pepper choppedSpinach, fresh, 1.5 cupFlour Tortillas - 2Salsa, Trader Jose's Salsa Autentica, 1/2 jar (11 Tbsp)Cheese, trader joe's Lite shredded 3 cheese blend, 1/2 cup
-Saute veggies in the oil until cooked. Season with salt and garlic powder.
-Dip the tortillas in the salsa and fill with veggies and most of the cheese (save a tiny amount for top)
- Pour enough salsa to coat the bottom of a baking dish
-Place rolled enchiladas seam side down in dish
-Pour remaining salsa on top and sprinkle remaining cheese on top.
Bake at 350 for 20 minutes.
Serving Size: Makes 2 large enchiladas
Number of Servings: 2
Recipe submitted by SparkPeople user GKASHMIRA.
-Dip the tortillas in the salsa and fill with veggies and most of the cheese (save a tiny amount for top)
- Pour enough salsa to coat the bottom of a baking dish
-Place rolled enchiladas seam side down in dish
-Pour remaining salsa on top and sprinkle remaining cheese on top.
Bake at 350 for 20 minutes.
Serving Size: Makes 2 large enchiladas
Number of Servings: 2
Recipe submitted by SparkPeople user GKASHMIRA.
Nutritional Info Amount Per Serving
- Calories: 364.5
- Total Fat: 16.4 g
- Cholesterol: 15.0 mg
- Sodium: 1,036.4 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 2.8 g
- Protein: 14.8 g
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