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Veggie Enchiladas (Vegetarian)
These wholesome and hearty enchiladas are loaded with sauteed veggies, then covered in homemade verde sauce and lots of melty cheese. It's an easy dish to customize and perfect to serve with your favorite Mexican sides!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 7 - 8 servings
Calories: 346 kcal
Course:
Main Course
Cuisine:
Mexican , Tex-Mex
Ingredients
- 2 tablespoons butter or oil
- 1 cup chopped onion
- 1 red bell peppers seeded and chopped
- 2 medium zucchini chopped (or yellow squash)
- 1 ½ cups diced frozen hashbrown potatoes thawed
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 14-16 corn tortillas
- 2 cups homemade green enchilada sauce or red enchilada sauce!
- 2 cups shredded Mexican cheese blend
Instructions
- Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish. Spray the baking dish with nonstick cooking spray and set aside.
- Prep and chop the veggies. Set a large sauté pan over medium heat. Add the butter to the pan, then toss in the chopped onion and red bell pepper. Sauté for 2-3 minutes.
- Stir in the chopped zucchini, diced hash brown potatoes, ground cumin, and garlic powder. Salt and pepper liberally. Sauté and gently stir for 5-8 minutes to soften and heat all the vegetables. Taste, then add more salt and pepper if needed.
- Lay the tortillas out on a clean work surface. Scoop 1/3 cup of vegetable mixture on one half of each tortilla. Roll the tortillas around the vegetable mixture and place in the baking dish, flap side down.
- Pour the green or red enchilada sauce over the top of the enchiladas. Cover the pan with foil and bake for 20 minutes.
- Then remove the foil and sprinkle the top of the enchiladas with shredded Mexican cheese. Place back in the oven uncovered for 5 minutes, or until the cheese is melted and bubbly.
- Serve the enchiladas hot, with your favorite enchilada toppings. We suggest homemade pico de gallo, sour cream, and guacamole!
Cup of Yum
Notes
- Optional Toppings: Pico de gallo, sour cream, sliced avocado or guacamole
- Cool leftovers completely before transferring to an airtight container. Enchiladas will keep well in the fridge for up to 3-4 days.
- To Freeze: I recommend assembling the dish in a disposable aluminum pan. Then it can go right from the refrigerator to the oven.
- You can bake the pan, cool completely, then cover tightly with aluminum foil and freeze. Or you can assemble the enchiladas completely and freeze unbaked. Either way they'll keep well in the freezer for up to 3 months. When you're ready to enjoy, thaw the pan in the fridge overnight, then bake according to the recipe instructions.
Nutrition Information
Serving
2pc
Calories
346kcal
(17%)
Carbohydrates
43g
(14%)
Protein
14g
(28%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
39mg
(13%)
Sodium
854mg
(36%)
Potassium
476mg
(14%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
1418IU
(28%)
Vitamin C
39mg
(43%)
Calcium
277mg
(28%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 7- 8 servings
Amount Per Serving
Calories 346
% Daily Value*
| Serving | 2pc | |
| Calories | 346kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 39mg | 13% |
| Sodium | 854mg | 36% |
| Potassium | 476mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1418IU | 28% |
| Vitamin C | 39mg | 43% |
| Calcium | 277mg | 28% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.