Ingredients
-
-
1
-
4
-
1
-
1
-
1
-
1
-
4
-
1/2
-
1/2
-
-
4
-
1/2
-
1/2
-
1/4
Directions
Easy Veggie Enchiladas With Quick Sauce, Easy, and healthy if you use less cheese than I did EXTREMELY tasty! These microwave very well and any leftover sauce can be refrigerated and used later Sauce and enchiladas can also have jalapeos, chili powder to spice them up or other veggies used a couple baby carrots, for color and a little flavor- YUM!, Great sauce recipe Definitely broadening the spices is a plus and something I always do in other recipes but never thought of in my enchilada sauce go figure lol I also didn’t add the salsa, I didn’t need it My filling was different as I added cumin seed to the oil first, then ground fresh large dark shitaki mushrooms fresh and a ground medium eggplant (standard not Japanese type) as well and then the spinach and red bell peppers I also tossed in some fresh cilantro You could use anything that suits your tastes I didn’t have the cheeses listed and used paneer cheese it worked just as well This best part of this recipe is that it is very malleable; After the sauce and purchased tortillas everything is what your tastes call for in the filling! Thank you so much for posting Oh, and I got it from my daughter after she served it for a Shabbas dinner!, I can’t thank you enough for this recipe!! AND for the wonderful reviews; very helpful–esp about cutting the broth amt (used veggie broth) in half I cut the sauce recipe in half & spiced it up on the cumin & chili powder–2 of my favorite spices used taco sauce for the tomato sauce & used a little less paprika, garlic powder & flour (used whole wheat) I simmered it for almost 15 min to get it really nice & hot & let the spices meld used spinach, mushrooms, broccoli for the filling, plus added a few tbsp of black beans It was just wonderful & used the leftover sauce for a meat filled enchilada for my husband, who normally doesn’t like red sauce all over his burritos He liked it & now that makes it a keeper Thanks again!!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Saut Olive Oil, Spices and Flour in a Pot (it Must Hold About 4 Cups of Enchilada Sauce) Until Browning and Fragrant. |
|
2
Done
|
Break Up Clumps as Best You Can. |
|
3
Done
|
Add Vegetable Broth, Tomato Sauce and Salsa and Simmer, Stirring Frequently Until Thickened. |
|
4
Done
|
Preheat Oven to 350f. |
|
5
Done
|
Saut Veggies With Olive Oil or Butter Until Onions Are Transparent. |
|
6
Done
|
Heat Tortillas in the Microwave Until Soft (about 35 Seconds) or Put Some Butter in a Skillet and Toast That Way. |
|
7
Done
|
the Tortillas Just Need to Be Soft Enough to Fold Into Enchiladas Without Breaking. |
|
8
Done
|
Fill Tortillas With Veggie Mixture. |
|
9
Done
|
Add Desired Amount of Cheese. |
|
10
Done
|
Drizzle Sauce in Enchilada. |
|
11
Done
|
Fold. |
|
12
Done
|
Fill a Pan or Casserole Dish With a Thin Layer of Enchilada Sauce, Place Enchiladas in Dish as Completed. |
|
13
Done
|
Finally, Pour Sauce Over Enchiladas and Sprinkle Remaining Cheese on Top. |
|
14
Done
|
Bake 15-20 Minutes at 350f. |
|
15
Done
|
Enjoy! |
