Grilled Veggie Enchiladas Recipe

Name: Grilled Veggie Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Zucchini, Quartered Lengthwise; 2 whole Yellow Squash, Quartered Lengthwise; 1 whole Red Onion, Sliced Thick; 8 whole Mushrooms, Halved; Salt And Pepper; Olive Oil - For Grilling; 3 cups Enchilada Sauce (homemade Or Canned); 12 whole Corn Tortillas; Vegetable Oil, For Frying; 3 cups Grated Monterey Jack Cheese, More If Needed; 2 whole Green Onions, Sliced; 4 whole Roma Tomatoes, Diced, For Serving; Chopped Cilantro, For Serving; Crumbled Queso Fresco Or Cotija Cheese, For Serving

Servings: persons

1 whole Zucchini, Quartered Lengthwise
2 whole Yellow Squash, Quartered Lengthwise
1 whole Red Onion, Sliced Thick
8 whole Mushrooms, Halved
Salt And Pepper
Olive Oil - For Grilling
3 cups Enchilada Sauce (homemade Or Canned)
12 whole Corn Tortillas
Vegetable Oil, For Frying
3 cups Grated Monterey Jack Cheese, More If Needed
2 whole Green Onions, Sliced
4 whole Roma Tomatoes, Diced, For Serving
Chopped Cilantro, For Serving
Crumbled Queso Fresco Or Cotija Cheese, For Serving

1
Heat a grill or grill pan.
2
Lightly oil the grill and grill the vegetables, sprinkling with salt and pepper, until nice grill marks formed and vegetables are slightly tender but not overly so.
3
Remove from the grill and cut the vegetables into a large dice.
4
Mix together and set aside.
5
Heat the enchilada sauce in a separate skillet until warm.
6
Heat 1/2 inch vegetable oil in a small skillet over medium heat.
7
Using tongs, fry tortillas one at a time for only ten seconds per side (dont allow to crisp.)
8
Remove from oil and place on a paper towel-lined plate to drain.
9
Preheat the oven to 375 degrees F.
10
Using tongs, dunk one tortilla in the sauce.
11
Lay it on a plate and spoon one or two tablespoons of the vegetable mix in a line down the middle.
12
Top with some cheese and green onion.
13
Roll the tortilla, then place it seam side down in a 9 x 13 inch baking pan.
14
Repeat with remaining tortillas.
15
Spoon some more sauce over the enchiladas and sprinkle on the remaining cheese.
16
Bake for 20 minutes until the cheese is melted and bubbly.
17
Serve immediately with diced tomatoes, cilantro, and crumbled queso fresco.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole Zucchini, Quartered Lengthwise, 2 whole Yellow Squash, Quartered Lengthwise, 1 whole Red Onion, Sliced Thick, 8 whole Mushrooms, Halved, and more.

Yes, Grilled Veggie Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Veggie Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions