Easy Veggie Enchiladas with Quick Sauce
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Easy Veggie Enchiladas with Quick Sauce calories by ingredient
Introduction
Easy, and healthy if you use less cheese than I did. EXTREMELY tasty! These microwave very well and any leftover sauce can be refrigerated and used later. Sauce and enchiladas can also have jalapenos, chili powder to spice them up or other veggies. I used a couple baby carrots, for color and a little flavor- YUM!!!!!!!!! Easy, and healthy if you use less cheese than I did. EXTREMELY tasty! These microwave very well and any leftover sauce can be refrigerated and used later. Sauce and enchiladas can also have jalapenos, chili powder to spice them up or other veggies. I used a couple baby carrots, for color and a little flavor- YUM!!!!!!!!!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 broth
1/2 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)
Directions
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.