Easy Veggie Enchiladas with Quick Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon olive oil 4 tablespoons flour (alternate for gluten free)1 tablespoon cumin 1 tablespoon paprika 1 tablespoon garlic powder 1 tablespoon chili powder 4 cups chicken broth1/2 cup tomato sauce 1/2 cup salsa 8 corn tortillas 1/2 cup chopped mushrooms 1/2 cup chopped green peppers 1/2 cup chopped red peppers 1/2 cup chopped onions 1 cup grated cheese (jack/colby)
Sautee olive oil, spices and flour in a pot (it must hold about 4 cups of enchilada sauce) until browning and fragrant.
Break up clumps as best you can.
Add vegetable broth, tomato sauce and salsa and simmer, stirring frequently until thickened.
Preheat oven to 350*F.
Sautee veggies with olive oil or butter until onions are transparent.
Heat tortillas in the microwave until soft (about 35 seconds) or put on skillet and toast that way.
The tortillas just need to be soft enough to fold into enchiladas without breaking.
Fill tortillas with veggie mixture.
Add desired amount of cheese.
Drizzle sauce in enchilada.
Fold.
Fill a pan or caserole dish with a thin layer of enchilada sauce, place enchiladas in dish as completed.
Finally, pour sauce over enchiladas and sprinkle remaining cheese on top.
Bake 15-20 minutes at 350*F.
Number of Servings: 4
Recipe submitted by SparkPeople user GDELAHANTY.
Break up clumps as best you can.
Add vegetable broth, tomato sauce and salsa and simmer, stirring frequently until thickened.
Preheat oven to 350*F.
Sautee veggies with olive oil or butter until onions are transparent.
Heat tortillas in the microwave until soft (about 35 seconds) or put on skillet and toast that way.
The tortillas just need to be soft enough to fold into enchiladas without breaking.
Fill tortillas with veggie mixture.
Add desired amount of cheese.
Drizzle sauce in enchilada.
Fold.
Fill a pan or caserole dish with a thin layer of enchilada sauce, place enchiladas in dish as completed.
Finally, pour sauce over enchiladas and sprinkle remaining cheese on top.
Bake 15-20 minutes at 350*F.
Number of Servings: 4
Recipe submitted by SparkPeople user GDELAHANTY.
Nutritional Info Amount Per Serving
- Calories: 406.2
- Total Fat: 17.5 g
- Cholesterol: 29.3 mg
- Sodium: 2,100.1 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 6.9 g
- Protein: 23.6 g
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