Vegetable Enchiladas Recipe

Name: Vegetable Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 red bell pepper; 2 small zucchini; 1 small summer squash; 1 cup corn; 3 tablespoons vegetable oil; 8 ounces diced green chilies; 16 ounces monterey jack cheese; corn tortilla; oil (for frying); enchilada sauce, on other recipe

Servings: persons

1 red bell pepper
2 small zucchini
1 small summer squash
1 cup corn
3 tablespoons vegetable oil
8 ounces diced green chilies
16 ounces monterey jack cheese
corn tortilla
oil (for frying)
enchilada sauce, on other recipe

1
Preheat Oven 425 degrees.
2
Cut bell pepper and squash into matchsticks.
3
Toss matchsticks, onion, and corn in vegetable oil and arrange evenly in a large shallow baking pan.
4
Put in oven and roast till vegetables are crisp, but tender (about 15 to 20 minutes).
5
Remove vegetables and lower heat to 350 degrees.
6
Fry tortillas.
7
Spread enchilada sauce onto the tortillas.
8
Put small amount of vegetables along with 1 teaspoons green chiles and 2-3 T cheese across tortilla.
9
Roll and place tortilla in oiled baking dish.
10
Cover enchiladas with remaining sauce.
11
Cover and bake for 30 minutes or until bubbly.
12
Top with cheese and return to oven for 5-10 more minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 red bell pepper, 2 small zucchini, 1 small summer squash, 1 cup corn, 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.

Vegetable Enchiladas

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