Vegetable Enchiladas Recipe

Name: Vegetable Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 zucchini squash, cut up; 2 to 3 yellow squash, cut up; 1 c. kernel corn and sliced mushrooms; 1 pkg. frozen chopped spinach, thawed and water squeezed out; 2 tsp. minced garlic or garlic powder; 1 can green enchilada sauce; 1 can red enchilada sauce; cayenne pepper; 1/2 onion, chopped; 2 to 3 tsp. cumin; corn tortillas; shredded cheese

Servings: persons

2 to 3 zucchini squash, cut up
2 to 3 yellow squash, cut up
1 c. kernel corn and sliced mushrooms
1 pkg. frozen chopped spinach, thawed and water squeezed out
2 tsp. minced garlic or garlic powder
1 can green enchilada sauce
1 can red enchilada sauce
cayenne pepper
1/2 onion, chopped
2 to 3 tsp. cumin
corn tortillas
shredded cheese

1
Saute squash, corn, spinach, onion and garlic.
2
After vegetables are sauteed, add 1/2 can green sauce.
3
Add seasonings (taste and season more, if needed).
4
Heat tortillas in microwave. Put veggie mixture on tortillas near an edge and roll.
5
Tortillas may rip.
6
Place seam side down; top with rest of enchilada sauces and cheese.
7
Bake at 375u00b0 for approximately 20 minutes until bubbly.
8
Also, if bored with enchiladas, may save vegetable mixture and put cheese on a flour tortilla.
9
Put some veggie mixture on top with more cheese and bake at 350u00b0 for 10 minutes or until cheese melts to make into quesadillas.

229

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 12 ingredients. The key ingredients include: 2 to 3 zucchini squash, cut up, 2 to 3 yellow squash, cut up, 1 c. kernel corn and sliced mushrooms, 1 pkg. frozen chopped spinach, thawed and water squeezed out, and more.

Yes, Vegetable 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!

Vegetable Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions