vegetable enchiladas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 232.4
- Total Fat: 14.0 g
- Cholesterol: 46.7 mg
- Sodium: 825.5 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 3.5 g
- Protein: 10.3 g
View full nutritional breakdown of vegetable enchiladas calories by ingredient
Introduction
can add any meat or meat substitute for extra protein can add any meat or meat substitute for extra proteinNumber of Servings: 6
Ingredients
-
assorted chopped vegetables (onions, bell pepper, zuchinni, carrots, tomato, etc)
4 cloves minced garlic
chili powder (to taste)
shredded cheese of your choice
12 tortillas
1 can enchilada sauce
Directions
to make 6 servings (two enchiladas each):
spray large skillet with cooking spray, saute vegetables, garlic and chili powder over medium heat until tender (about 10 minutes). dip tortillas in enchilada sauce to coat and fill with about 1/3 cup vegetable mixture; top with shredded cheese if desired. roll up and place in large baking pan, seam-side down. pour remaining sauce over the top and sprinkle with cheese. bake, uncovered at 350 degrees for 15 to 20 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user SJGROW.
spray large skillet with cooking spray, saute vegetables, garlic and chili powder over medium heat until tender (about 10 minutes). dip tortillas in enchilada sauce to coat and fill with about 1/3 cup vegetable mixture; top with shredded cheese if desired. roll up and place in large baking pan, seam-side down. pour remaining sauce over the top and sprinkle with cheese. bake, uncovered at 350 degrees for 15 to 20 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user SJGROW.