Veggie Enchiladas with Mushrooms & Squash
User Reviews
5
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
20 mins
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Total Time
50 mins
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Servings
12 enchiladas
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Calories
191 kcal
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Course
Main Course
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Cuisine
Mexican
Veggie Enchiladas with Mushrooms & Squash
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Fill up on vegetables in the MOST DELICIOUS way with these Veggie Enchiladas, stuffed with mushrooms, zucchini, yellow squash & homemade red sauce!
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Ingredients
- 1 tablespoon olive oil
- ½ cup onion large dice
- 2 cups baby bella mushroom sliced
- 2 cups zucchini large dice
- 1 cup yellow squash large dice
- 3 cloves garlic minced
- 12 corn tortillas small
- 16 ounces Red Enchilada Sauce
- 2 cups cheddar cheese shredded
Instructions
- Preheat the oven to 350°F.
- Add the olive oil to a large skillet over medium heat.
- Add the onions, mushrooms and squash.
- Sauté 6-8 minutes, then add the garlic and saute for an additional 1-2 minutes.
- Set the vegetable mixture aside.
- Heat the stack of tortillas, wrapped in a damp paper towel, in the microwave for 30 seconds.
- Dip each tortilla into the sauce, then fill with vegetables & a sprinkling of cheese.
- Roll the tortilla up and place in a baking dish.
- Repeat until all enchiladas are prepared.
- Top with the remaining sauce and cheddar cheese.
- Place in the oven and bake for 20-25 minutes.
Notes
Veggies: other veggies you can use in this recipe instead of the mushrooms, squash or zucchini.
Large diced bell peppers Cauliflower Florets Peeled & diced butternut squash
- Large diced bell peppers
- Cauliflower Florets
- Peeled & diced butternut squash
- Freezer: these enchiladas can be frozen for up to 3 months. Cover the enchiladas tightly in plastic wrap, then in foil before storing. Or store in a baking dish with a sealable plastic lid. To bake the enchiladas from the freezer, place them in a 350°F oven covered in foil (make sure to remove any plastic wrap before baking) for 30 minutes. Remove the foil and continue baking for an additional 15 minutes.
Nutrition Information
Show Details
Calories
191kcal
(10%)
Carbohydrates
20g
(7%)
Protein
8g
(16%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
20mg
(7%)
Sodium
338mg
(14%)
Potassium
466mg
(10%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
755mg
(15%)
Vitamin C
12mg
(13%)
Calcium
186mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12enchiladas
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 338mg | 14% |
| Potassium | 466mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 755mg | 15% |
| Vitamin C | 12mg | 13% |
| Calcium | 186mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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