Vegetarian Enchiladas
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Vegetarian Enchiladas calories by ingredient
Introduction
You can easily reduced the fat and calories in this recipe by using fat free cream cheese and reduced fat shredded cheese. This was a big hit in my family of meat eaters. You can easily reduced the fat and calories in this recipe by using fat free cream cheese and reduced fat shredded cheese. This was a big hit in my family of meat eaters.Number of Servings: 5
Ingredients
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2 tablespoons vegetable oil
1 carrot, diced
1 small onion, sliced
2 stalks of celery, chopped
1 small zucchini, chopped
1 small squash, chopped
1/2 cauliflower, chopped
1/2 mushrooms, chopped
1 packed cup of spinach
4 oz can of diced green chiles
3/4 c sour cream (fat free is better but regular was used in calorie calculation)
1 cup Monterrey Jack cheese
5-6 whole wheat tortillas
1 can (7 oz) salsa verde
1/2 teaspoon garlic powder
1/2 teaspoon of cumin
Salt and pepper to taste
Dash of cayenne pepper
Directions
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.