Veggie Enchiladas Recipe

Name: Veggie Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 12 corn tortillas; 1 lb. shredded Cheddar cheese; 1 large can olives; 1 c. chopped mushrooms; 3 chopped green onion; 1/2 c. frozen corn; 1/2 tsp. ground cumin; 1/2 tsp. ground oregano; 1 Tbsp. chili powder; 2 c. canned enchilada sauce; 2 Tbsp. olive oil

Servings: persons

12 corn tortillas
1 lb. shredded Cheddar cheese
1 large can olives
1 c. chopped mushrooms
3 chopped green onion
1/2 c. frozen corn
1/2 tsp. ground cumin
1/2 tsp. ground oregano
1 Tbsp. chili powder
2 c. canned enchilada sauce
2 Tbsp. olive oil

1
Heat enchilada sauce in skillet.
2
Heat oil in another skillet; add onion, mushrooms, corn, olives and spices.
3
Saute 2 minutes and remove from heat.
4
Add 2/3 of the cheese and mix gently.
5
Dip each tortilla briefly in enchilada sauce, then stuff with veggie mixture and place seam down in casserole dish.
6
When finished, pour remaining enchilada sauce over enchiladas and top with remaining cheese.
7
Bake at 350u00b0 for 30 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 11 ingredients. The key ingredients include: 12 corn tortillas, 1 lb. shredded Cheddar cheese, 1 large can olives, 1 c. chopped mushrooms, and more.

Yes, Veggie Enchiladas falls under the Soups & Stews 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.

Veggie Enchiladas

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