Veggie Enchiladas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 229.1
  • Total Fat: 12.5 g
  • Cholesterol: 11.7 mg
  • Sodium: 698.4 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 7.3 g
  • Protein: 10.5 g

View full nutritional breakdown of Veggie Enchiladas calories by ingredient
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Introduction

delicious alternative to meaty enchiladas delicious alternative to meaty enchiladas
Number of Servings: 6

Ingredients

    2 tbsp Extra Virgin Olive Oil
    2 serving Onions, yellow, raw 1 oz.
    2 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
    2 grams Portabella Mushrooms
    1 cup green giant cauliflower rice
    1 cup, chopped or sliced Red Ripe Tomatoes
    2 oz Cream Cheese, Great Value, 1/3 Less Fat Neufchatel Cheese
    1.25 cup Enchilada Sauce (Old El Paso) Green (by COOLBREEZE)
    6 serving La Bandarita Low Carb Low Fat Soft Taco Tortilla (1 tortilla)
    .50 cup Kraft Shredded 2% Mexican Four Cheese blend
    0.5 cup Beyond Meat Beef-Free Crumble (Feisty) (by MOONWATCHER13)

Directions

Saute onions, bell peppers and mushrooms in oil seasoned w salt & pepper. Once veggies are softened, add cauliflower rice, tomatoes and "meat" crumbles and cook until blended. You may need to add a little water to pan to keep from sticking. Add half of the enchilada sauce and neufchatel and mix well. Turn heat down to low while melting together. Once fully incorporated, spray a baking dish w Pam and pour just enough enchilada sauce to cover bottom. Fill tortillas and fold and put seam on bottom of pan. Fill all 6 tortillas. Pour remaining sauce over top of tortillas. Top with cheese. Cover pan w foil. Bake at 375 for 25 minutes.

Serving Size: serves 6, 1 enchilada each

Number of Servings: 6

Recipe submitted by SparkPeople user AMYAMYNAL.

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