Vegetable Enchiladas
- Number of Servings: 2
Ingredients
Mozzarella Cheese, part skim milk - 2 oz Cheddar Cheese - 1/2 cup, shredded Small Eggplant - 1/2 eggplantSummer Squash - 1 medium Mushrooms - 1 10oz packageSpinach - 5 cupsOnions - 1 small Broccoli, fresh - 1 bunch Tumaro's Salsa Tortillas - 6 Chi-Chis Enchilada Sauce - 1 can Olive Oil - 1tablespoon
Chop all the vegetables into small pieces. Saute all the vegetables in a pan with the olive oil. Run the tortillas under cool water briefly to moisten. When the vegetables are cooked, spoon them evenly into each tortilla. Roll the tortillas. Put some of the enchilada sauce in a baking dish. Place the rolled enchiladas in the baking dish. Pour the remaining sauce over them. Sprinkle cheese on top. Bake in the oven at 350 degrees for 10-15 mins (until cheese melts).
Serving Size: Makes 2 servings of 3 enchiladas each.
Number of Servings: 2
Recipe submitted by SparkPeople user HSALANT.
Serving Size: Makes 2 servings of 3 enchiladas each.
Number of Servings: 2
Recipe submitted by SparkPeople user HSALANT.
Nutritional Info Amount Per Serving
- Calories: 634.7
- Total Fat: 29.6 g
- Cholesterol: 46.1 mg
- Sodium: 1,610.4 mg
- Total Carbs: 78.1 g
- Dietary Fiber: 34.9 g
- Protein: 46.8 g
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