← Back to Search Results
baking, pan-frying Mexican
Vegetarian Enchiladas

Photo by:
Comments: 0
 

Recipe

Serve these right out of the pan with sour cream and salsa.

Yield: Makes 4 servings
Prep time: 10 Mins<Br>
Cooking time: 30 Mins<Br>

Ingredients

  • 8 flour tortillas

For the sauce:

  • 2 tbsp olive oil, plus more for the dish
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1¼ cups vegetable, chicken or beef stock
  • 1/3 cup tomato paste
  • Salt and freshly ground black pepper

For the filling:

  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 1 red pepper, seeded and chopped
  • 2 cups shredded Monterey Jack

Directions

1. To make the sauce, heat the olive oil in a saucepan over medium heat. Cook the onion about 8 minutes, until golden. Stir in the garlic, then the chili powder and cumin. Add the stock and tomato paste and simmer for 5 minutes. Season with salt and pepper.

2. Preheat the oven to 350°F (180°C). To prepare the filling, heat the oil in a frying pan over medium heat. Cook the onion and red pepper for 5 minutes, until tender.

3. Lightly oil a 2 qt (2 liter) baking dish. Spread each tortilla with a spoonful of sauce. Top with equal amounts of the filling and about 3 tbsp cheese. Roll up each tortilla and place in the dish.

4. Spread the remaining sauce over the tortillas, and sprinkle with the remaining cheese. Bake for 20 minutes, or until the sauce is bubbling and the cheese has melted.

Variation

Chicken Enchiladas: In step 3, add some shredded, seasoned chicken onto the sauce.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

810kcal (41%)
646mg (65%)
49mg (82%)
203mcg RAE (7%)
832mg
76mg
29g
10g
8g
87g
50mg (17%)
1678mg (70%)
15g (75%)
39g (60%)
7mg (38%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-for-friends Cooking for Friends
by Gordon Ramsay
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
spice Spice
by Ana Sortun
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
a-new-way-to-cook A New Way to Cook
by Sally Schneider
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?