Vegetarian Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 tablespoons vegetable oil1 carrot, diced1 small onion, sliced2 stalks of celery, chopped1 small zucchini, chopped1 small squash, chopped1/2 cauliflower, chopped1/2 mushrooms, chopped1 packed cup of spinach4 oz can of diced green chiles3/4 c sour cream (fat free is better but regular was used in calorie calculation)1 cup Monterrey Jack cheese 5-6 whole wheat tortillas1 can (7 oz) salsa verde1/2 teaspoon garlic powder1/2 teaspoon of cuminSalt and pepper to tasteDash of cayenne pepper
Makes 5 servings
Instructions
1. Preheat oven to 350
2. Sautee onion, carrot, celery, and cauliflower until onions just begin to get translucent (about 6 minutes). Add zucchini, squash, mushrooms, spinach, and chiles. Add seasoning. Cook for approximately 5 more minutes or until vegetables are soft.
3. Remove from heat and stir in sour cream
4. Scoop about 3 tablespoons into the bottom of a large non-greased casserole dish. Fill five to six tortillas with filling
5. Cover with salsa verde and cheese
6. Bake in oven for 25 to 30 minutes until cheese bubbles and is starting to brown
Number of Servings: 5
Recipe submitted by SparkPeople user AKMCGILL77.
Instructions
1. Preheat oven to 350
2. Sautee onion, carrot, celery, and cauliflower until onions just begin to get translucent (about 6 minutes). Add zucchini, squash, mushrooms, spinach, and chiles. Add seasoning. Cook for approximately 5 more minutes or until vegetables are soft.
3. Remove from heat and stir in sour cream
4. Scoop about 3 tablespoons into the bottom of a large non-greased casserole dish. Fill five to six tortillas with filling
5. Cover with salsa verde and cheese
6. Bake in oven for 25 to 30 minutes until cheese bubbles and is starting to brown
Number of Servings: 5
Recipe submitted by SparkPeople user AKMCGILL77.
Nutritional Info Amount Per Serving
- Calories: 337.9
- Total Fat: 21.9 g
- Cholesterol: 39.2 mg
- Sodium: 865.1 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 10.5 g
- Protein: 15.2 g
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