Best Garden Vegetable Enchiladas Recipes

GARDEN VEGETABLE ENCHILADAS

Garden Vegetable Enchiladas image

Categories Cheese Herb Vegetable Bake Sauté Vegetarian Dinner Tortillas Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8

Number Of Ingredients 12

Ingredients

4 tablespoons (1/2 stick) butter
3 cups coarsely chopped zucchini and/or yellow crookneck squash
1 cup chopped onion
1 1/2 cups fresh corn kernels or frozen, thawed
1 4-ounce can diced mild green chilies
1/2 cup chopped fresh cilantro
3 tablespoons chili powder
2 tablespoons all purpose flour
1 1/2 teaspoons ground cumin
2 1/2 cups whole milk
2 cups (packed) grated Monterey Jack and/or sharp cheddar cheese (about 8 ounces)
8 8-inch warm flour tortillas

Steps:

Preheat oven to 350°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk. Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.
Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish. Mix 3/4 cup sauce into filling. Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling. Place enchilada in baking dish. Repeat with remaining tortillas and filling. Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
Bake vegetable enchiladas until heated through, about 45 minutes. Sprinkle with 1/4 cup cilantro and serve.

SKILLET GARDEN VEGETABLE ENCHILADAS

Skillet Garden Vegetable Enchiladas image

Enjoy asparagus, red pepper and zucchini rolled up in flour tortillas and topped with sauce and cheese in our Skillet Garden Vegetable Enchiladas.

Provided by My Food and Family

Categories Meal Recipes

Time 25m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 Tbsp. oil
1 cup chopped fresh asparagus spears
1 red pepper, cut into thin strips
1 large zucchini, coarsely chopped
6 flour tortillas (6 inch)
1 cup TACO BELL® Mild Sauce
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
2 Tbsp. thinly sliced fresh chives

Steps:

Heat oil in large skillet on medium heat. Add asparagus, peppers and zucchini; cook 6 to 8 min. or until crisp-tender, stirring occasionally.
Spoon vegetable mixture down centers of tortillas, adding about 1/3 cup vegetable mixture to each tortilla; roll up. Return, seam sides down, to skillet; top with sauce and cheese. Cover.
Cook 5 min. or until enchiladas are heated through and cheese is melted. Sprinkle with chives.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g