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Mexican Vegetable Enchiladas

Servings: 8

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Ingredients:

  • 2 tbsp Canola oil
  • 1 medium, chopped Onion
  • 2 minced Garlic cloves
  • 4 cups Mixed vegetables (carrots, zucchini, bell peppers, spinach)
  • 16 Corn tortillas
  • 2 cups, shredded Monterey Jack cheese
  • 28 ounces Enchilada sauce
  • handful chopped Fresh cilantro
  • to taste Salt
  • to taste Pepper

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, heat the oil over medium heat. Add the onions and garlic and cook until the onions are translucent.
  3. Add the mixed vegetables and cook until they are just tender. Season with salt and pepper.
  4. Spread a little enchilada sauce in the bottom of a 9x13 inch baking dish, just enough to coat it lightly.
  5. Dip each tortilla in enchilada sauce to lightly coat, fill with a few tablespoons of the cooked vegetables and a sprinkle of cheese, roll it up and arrange it in the baking dish, seam-side down. Repeat with remaining tortillas.
  6. Pour the remaining enchilada sauce over the filled tortillas, followed by the remainder of the cheese.
  7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly browned.
  8. Take the enchiladas out of the oven and garnish with fresh cilantro before serving.