VEGGIE ENCHILADAS

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VEGGIE ENCHILADAS image

How to make VEGGIE ENCHILADAS

Provided by @MakeItYours

Number Of Ingredients 16

Sauce:
1 medium onion, finely chopped
1 teaspoon canola oil
3 medium garlic cloves, minced
5 tablespoons chili powder
2 teaspoons ground cumin
1-28 ounce can of tomato sauce
Enchiladas:
10 flour tortillas
2 cups frozen corn
2 cups frozen peas
2 cups hash brown potatoes, defrosted
1 small can diced green chilis
salt
pepper
8 ounces Mexican blend cheese, (Or nondairy cheese for vegan.)

Steps:

  • Saute the onion and garlic with the canola oil in a medium sauce pot over medium heat. Cook until the onion is translucent. Add the seasonings. Stir and cook another minutes. Add the tomato sauce. Bring to a boil and let simmer for 20 minutes or until the sauce has thickened.
  • Preheat the oven to 375 degrees F. Pour about ½ cup of the sauce into a 9 x13 baking dish. Combine the corn, potatoes, peas, diced chilis and half of the cheese. Sprinkle with salt and pepper and give it a good mix. Begin putting about ½ a cup of filling into each tortilla. Roll the tortilla and place seam side down in the baking dish. Top with about 2 cups of sauce and sprinkle with remaining cheese. Bake for 25-30 minutes. If it is browning too much cover dish with foil. You can freeze any extra sauce and filling or make another dish and freeze it.

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