Info
- Course: Hot Appetizer, Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 78 Times
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Vegetarian Enchiladas
Cookbook
Serve these right out of the pan with sour cream and salsa.
Yield : Makes 4 servings
Prep Time : 10 mins
Cooking Time : 30 mins
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
Nutritional information is based on 1/8 teaspoon added salt per serving.
810 kcal
65 % daily value
82 % daily value
7 % daily value
832 mg
76 mg
29 g
10 g
8 g
87 g
50 mg
1678 mg
15 g
39 g
38 % daily value
