Best Vegetable Enchiladas Recipes

ITALIAN VEGETABLE ENCHILADAS

Steps:

• Saute the garlic, onion, green pepper, mushrooms, and tomato in the oil.
• Combine the tomato sauce, oregano, basil, and black pepper.
• Divide cottage cheese and half of the tomato sauce between the 8 tortillas.
• Divide sauteed vegetables between the tortillas.
• Spray a large baking pan with cooking spray.
• Roll up tortillas and place in the baking dish.
• Cover the tortillas with the remaining sauce and with the cheese.
• Bake 10-15 minutes at 350 degrees.

VEGETABLE ENCHILADAS

Steps:

• Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
• Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
• Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
• Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

EASY MASHED POTATO AND ROASTED VEGETABLE ENCHILADAS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
• Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
• In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
• Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.

GARDEN VEGETABLE ENCHILADAS

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

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.

STACKED ROASTED VEGETABLE ENCHILADAS

Steps:

• Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
• Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
• Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
• Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
• Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

ROASTED VEGETABLE STACKED ENCHILADAS

Steps:

• 1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F. 2. Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper. 3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan. 4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

VEGETABLE ENCHILADAS

Steps:

• Heat oven to 300°F. In a bowl, toss potatoes in 1 tablespoons oil; spread on a baking sheet. Bake until potatoes are soft and browned, 20 to 25 minutes. Wrap tortillas in foil; bake 10 minutes. In a large pan over medium heat, heat remaining 1/2 tablespoon oil. Add onion, chili powder, chipotle and cumin; cook until onion is tender, 3 to 5 minutes. Add corn, peppers and black beans; cook 5 minutes. Set aside half of corn mixture. Add potatoes, rice and enchilada sauce to pan; cook 6 minutes. Place 6 tortillas on a baking sheet. Spread potato mixture and 1/2 cup cheese evenly among tortillas. Top with remaining 6 tortillas, remaining 1/2 cup cheese and reserved corn mixture; bake 7 minutes. Divide avocado, scallion and cilantro among enchiladas.

VEGETABLE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees F, then spray a large skillet with nonstick cooking spray. Also lightly spray a 13"x9" baking pan.
• In the skillet over medium heat, saute onion for 5 minutes, stirring occasionally.
• Add bell pepper & zucchini & cook for 5 minutes more, then stir in chicken & set aside.
• In a small bowl, combine enchilada sauce & tomato sauce, then add just 1/2 cup of this sauce to the veggie/chicken mixture & set aside the rest of the sauce for topping.
• Soften tortillas on the stovetop or in the microwave oven.
• Place equal amounts of veggie/chicken mixture (about a rounded 1/4 cup) in center of each tortilla, then roll up & place seam side down in the prepared baking pan.
• Pour the rest of the sauce over the top of the tortillas & cover loosely with foil.
• Bake 20-25 minutes, then uncover & sprinkle cheese over the top & bake another 5 minutes to melt the cheese.

VEGETABLE ENCHILADAS WITH TOMATILLO SAUCE

Steps:

• Tomatillo Sauce:.
• In a large saucepan, combine the water, onion, salt, and cayenne. Bring to a boil, reduce heat to a simmer, cover, and cook for 5 minutes, or until the onion is soft.
• Add the bell pepper, tomatillos, and chilies. Cover and simmer until the tomatillos are soft and have released their juices, about 10 to 15 minutes. Using an (immersion) blender or food processor, puree the mixture. Taste and adjust the seasoning. Add a little sugar if the sauce is too acidic.
• Filling: In a large skillet over medium-high heat, heat the oil and saute the red onion, salt and cayenne for 8 minutes, or until the onion is wilted. Add the garlic, bell pepper, zucchini, and cumin. Cook for 5 minutes. Add the mushrooms, corn, and beans. Cook for another 5 minutes until the mushrooms are soft and the corn is crisp tender. Stir in cilantro. Remove from heat.
• Putting it all together:.
• Preheat the oven to 400 degrees.
• Ladle 1 cup tomatillo sauce into the bottom of a 9x9 baking pan.
• Heat a tortilla on a comal or frying pan over medium-high heat until pliable. Lay the tortilla on a clean surface and spread 1 tablespoon sour cream down the center of the tortilla. Spread 3 tablespoons of the filling over the sour cream and then sprinkle with 2 tablespoons grated cheese. Roll the tortilla up and place seem side down in the baking pan. Repeat with all remaining tortillas. Ladle the sauce on top, sprinkle with cheese.
• Cover with foil and bake 20 minutes, or until the sauce is bubbling. Remove foil and bake 5-7 minutes more until cheese is browned. Sprinkle with cilantro and serve.

VEGETABLE ENCHILADAS

Steps:

• Lightly spray vegetables with a cooking spray. Place vegetables in a nonstick flameproof baking dish and broil until brown, about 3 minutes. Allow vegetables to cool. Combine tomatoes, basil, garlic, tomato paste, brown sugar, salt and pepper in a saucepan and heat. Add vegetables and simmer about 10 minutes.
• Meanwhile in a small saucepan, combine White Bean Gravy with white wine and heat thoroughly.
• Preheat oven to 350 degrees F. Fill tortillas with the vegetable mixture, then fold into enchiladas. Place in a baking dish and bake for about 20 minutes or until enchiladas are brown. Before serving, cover with heated gravy. Serve with beans and rice.
• In a saucepan, mix limas, water, butter and onion and bring to a boil. After 20 minutes, test the beans for tenderness. if beans are not soft, cook and additional 5 to 10 minutes. Add more water if the beans look dry. Remove the pan from the heat and stir in the cream, using a hand-held
• mixer to puree the mixture (or you can puree it in a blender or food processor). Make a paste by mixing the cornstarch and water together. Add this to the mixture in the pan over low heat, stirring until the gravy is thick. Season with salt and pepper. Yield:4 servings

ROASTED VEGETABLE ENCHILADAS

Steps:

• Heat oven to 425°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Toss vegetables and garlic with dressing; spread onto prepared baking sheet. Bake 30 min., turning after 10 min.; cool. Remove garlic cloves; set aside. Peel peppers; discard seeds. Coarsely chop peppers; combine with remaining roasted vegetables.
• Combine 2 cups vegetable mixture and 1/2 cup cheese; set aside. Blend water, garlic and remaining vegetable mixture in blender until smooth.
• Reduce oven temperature to 350°F. Spread 1 cup vegetable purée onto bottom of 13x9-inch baking dish sprayed with cooking spray. Heat tortillas, 1 at a time, in skillet to soften. Spoon about 3 Tbsp. chopped vegetable mixture down center of each tortilla; roll up. Place, seam sides down, in prepared baking dish; top with remaining vegetable purée and cheese. Cover.
• Bake 25 min. or until enchiladas are heated through and cheese is melted. Sprinkle with cilantro.

GRILLED VEGETABLE ENCHILADAS

Steps:

• Brush all the vegetables lightly with olive oil. Grill until just done and still crispy. Cut all the vegetables into 2" strips - pat dry and set aside. Use the same system in the oven - set the temperature at 500 degrees so that the vegetables will char and not steam. This recipe makes one large pan of enchiladas or 2 small ones.
• To make the sauce combine the last 5 ingredients in the list and simmer till the tomatillos are soft. Puree using an imersion blender and set aside.
• Spray a large 9 x 11 casserole dish with a non-stick spray and then place 1 cup of the sauce on the bottom of the pan - spread to cover the entire bottom of the pan. Dip each tortilla in the hot sauce and then fill with one to two strips of each vegetable, some of the corn and the beans - add some cheese and roll and place in the pan. Pour over the rest of the sauce and top with more shredded cheese.
• Bake at 350 degrees until bubbly.

ROASTED VEGETABLE ENCHILADAS

Steps:

• Preheat oven to 425-F Sauce: Roast poblano over flame, turning frequently, until evenly charred. Put in paper bag or deep bowl, covered, to steam for 10 minutes. Meanwhile, heat 2 tsp oil in med saucepan over med heat. add yellow onion, garlic, 1 tsp salt, cumin, chili powder, paprika, and chipotle. Cook 5 minutes, stirring, until vegetables are softened. Remove from heat. Peel pepper, trash stem and seeds. Chop. Add to sauce pan along with tomatoes, broth, and cilantro. Return to med heat and cover. Cook at a steady simmer for 10 -15 minutes until tomatoes are broken down and liquid reduces slightly. Puree in blender. CAREFUL WITH HOT LIQUIDS IN BLENDER! Filling: While sauce simmers, place bell peppers, mushrooms, and red onion on a rimmed baking sheet, single layer. Drizzle with 4 1/2 tsp olive oil and sprinkle with S&P. Roast until veggies are tender and brown in spots, stir half way in, should take about 15 minutes. move to large bowl and stir in beans. Reduce oven temp to 375-F. Assembly: Spread 1/2 cup of sauce in 9x13 baking dish. Place skillet over med heat. toast tortilla for 10-15 seconds per side, less if pan get too hot. Spread 1/3 cup of filling and 1 tbsp sauce down the middle of the tortilla and roll it up. Put them seam side down in the baking dish until all 12 are lined in the dish. Spread remaining sauce over the tops. Bake uncovered until hot through, 15 minutes or so. Garnish with fresh tomato dice and cilantro sprig if you wish. serves 6 people, 2 enchiladas each

STACKED VEGETABLE ENCHILADAS

Steps:

• http://www.twopeasandtheirpod.com/stacked-roasted-vegetable-enchiladas/

HERBED VEGETABLE ENCHILADAS

Steps:

• Spanish Sauce:.
• In large skillet saute 1/4 cup onion, 1/4 cup green pepper, and 1/2 cup celery in oil just until tender.
• Add chili powder and garlic powder to the sauteed vegetables. Add 1 cup tomatoes, 2 cups water, and sugar or honey to vegetable mixture and bring to a boil.
• In a cup mix 1 tablespoon water with cornstarch until cornstarch is dissolved completely. Pour this dissolved cornstarch mixture into the vegetable mixture and bring to a boil for 2 to 3 minutes. Mixture will thicken. Set aside.
• Enchiladas:.
• Spray a 3-quart rectangular baking dish with nonstick vegetable spray and set aside.
• In a large skillet saute onions, garlic, green chilies, carrots, and zucchini in oil or cover and steam in water. Cook until vegetables are just tender. Add cilantro and spinach leaves and heat just until spinach leaves are wilted.
• Add to sauteed vegetable mixture: tofu sour cream or low-fat sour cream, tomatoes, and salt. Set filling aside.
• In a large skillet, warm tomato juice, add cumin and garlic powder, mix thoroughly. Dip tortillas in seasoned tomato juice to soften and stack them on top of each other on a plate.
• Spoon 1/2 cup filling down the center of each tortilla; roll up. Arrange tortillas, seam side down, in the prepared baking dish.
• Pour the Spanish sauce over enchiladas.
• Cover and bake in a 350°F oven for 15 minutes or until heated through.

CALIFORNIA CHICKEN AND VEGETABLE ENCHILADAS

Steps:

• 1. Preheat oven to 350
• 2. In a small saucepan whisk together green enchilada sauce with cream of mushroom soup. Heat over medium flame until bubbling. If it starts to stick, turn the heat down. When it is heated through, cover and turn off the heat.
• 3. Dice 1 yellow onion and saute in large pan with 2 tablespoons olive oil. Slice mushrooms, add to onions and stir. Split zucchini and yellow squash lengthwise into quarters and slice. Add and stir. While they cook slice the drained can of olives into the pan. Add the can of undrained diced tomatoes and stir. Cover and remove from the heat.
• 4. Chop 2/3 of a bunch of washed, drained cilantro (should yield 2/3 cup of fresh cilantro). Toss in a large bowl with the chopped chicken.
• 5. In a medium casserole pan, pour about half a cup of the sauce mixture over the bottom of the pan and cover evenly with tortilla squares. Spread some of the veggie mixture, then some of the chicken and cilantro over the top of the tortillas, then evenly spread 1/2 cup of cheese over the top, then spoon over some more enchilada sauce. Cover with more tortilla squares to cover this layer, spoon over a little more sauce, then repeat layering the chicken and vegetables and cheese and sauce and tortillas until you run out. If you need to you can cut more tortillas but you shouldn't have to use too many more. End with tortilla squares and pour the rest of the enchilada sauce evenly all over the top of the casserole. Reserve back the last 1/2 cup of cheese to melt over the top at the end.
• 6. Put in the oven and bake uncovered until bubbly (about 20-30 mins). Scatter the 1/2 cup of cheese over the top and put back in the oven just long enough to melt the cheese. Take out and let sit for at least 5 minutes before serving. Serving suggestion: top with a couple dollops of sour cream. With sour cream has approximately 400 calories per serving.

VEGETABLE ENCHILADAS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onion and saute 5 minutes. Stir in the zucchini and oregano and cook until tender but not mushy, about 7 minutes. Remove the pan from heat and stir in the chiles, beans, salt and pepper. Let the mixture cool.
• Preheat oven to 350. To make the sauce, combine the tomato puree, heavy cream, cilantro, garlic, salt and pepper.
• To assemble the enchiladas, pour a layer of sauce on bottom of large casserole dish. Spoon one eighth of the bean mixture along center of tortilla, then sprinkle on 2 tablespoons of the cheese. Roll the enchilada and place seam-side down in baking dish. Repeat with remaining tortillas.
• Spoon the remaining sauce over all the enchiladas, and sprinkle remaining cheese on top.
• Bake 25 minutes, or until hot and bubbly.

VEGETABLE AND GREEN CHILI SOUR CREAM ENCHILADAS!

Steps:

• Remove the veggie mixture from the heat and put a dry pan over the heat. Once it's warm, place a tortilla on the dry pan for about 45 seconds on each side. This will soften up the tortillas so you can roll them without them cracking. Take a large glass baking dish (I'm sure any dish would work) and pour about 1/4 cup of the green chili enchilada sauce on the bottom of the dish. This will prevent the tortillas from sticking. Take your heated tortilla and spoon about a tablespoon of the sour cream mixture into the center of it. Top with a couple spoonfuls of veggies, and finish with a light sprinkle of cheese. Take one side of the tortilla and carefully roll it until you have a mini burrito. Don't fill these too much though because they are, after all, enchiladas and NOT burritos. Place the enchilada, seam side down, into the prepared dish.

VEGETABLE ENCHILADAS

Steps:

• saute onions, garlic then add eggplant, mushrooms, cook a few minutes, add zuicchini, corn, red pepper cook a few minutes. remove from heat stir in chilies and 1 cup cheese. Heat enchilada sauce in fry pan, dip in tortillas to soften, lay on plate spread 2-3 tablespoons of vegetable mixture, roll up place in 9 x 13 oiled dish. Continue with all tortillas. Place together and to with reamining sauce and 1/2 c cheese. bake 375 30 -40 min until bubbly. Serve on plate with garnish of sour cream, olives, tomoates, avocado