Vegetable Enchiladas

Name: Vegetable Enchiladas Recipe
Yield: 2
Ingredients: 4 corn tortillas; 1/2 cup chopped zucchini or summer squash; 1/2 cup chopped onion; 1/2 cup chopped green pepper; 1 cup shredded Monterrey Jack cheese divided; 1/2 cup enchilada sauce

Number of Servings: 2

Ingredients

4 corn tortillas1/2 cup chopped zucchini or summer squash1/2 cup chopped onion1/2 cup chopped green pepper1 cup shredded Monterrey Jack cheese, divided1/2 cup enchilada sauce

Directions

Saute vegetables in a medium skillet until crisp tender. Warm tortillas in microwave until pliable. Preheat oven to 350 and spray 8x8 glass casserole dish with cooking spray. Place about 1/3 cup of vegetables down center of each tortilla, and top with 2-3 tbsp of cheese. Roll up and place in casserole dish, seam side down. Pour enchilada sauce over top of rolled enchiladas and sprinkle remaining cheese on top. Cover with foil and bake for 30 minutes, then uncover and bake 5-10 more minutes (or broil for a few minutes for a crispy top).

Number of Servings: 2

Recipe submitted by SparkPeople user KARICHELLE.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving