Vegetable Enchiladas

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Vegetable Enchiladas calories by ingredient



Number of Servings: 2

Ingredients

    Mozzarella Cheese, part skim milk - 2 oz
    Cheddar Cheese - 1/2 cup, shredded
    Small Eggplant - 1/2 eggplant
    Summer Squash - 1 medium
    Mushrooms - 1 10oz package
    Spinach - 5 cups
    Onions - 1 small
    Broccoli, fresh - 1 bunch
    Tumaro's Salsa Tortillas - 6
    Chi-Chis Enchilada Sauce - 1 can
    Olive Oil - 1tablespoon

Tips

You can adjust the vegetables to your liking.


Directions

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.