Veggie Enchiladas
Colorful veggie enchiladas packed with mushrooms, olives, corn, and cheese, baked to perfection. A satisfying, flavorful dish perfect for vegetarians and family dinners alike.
Ingredients
Instructions
- Heat the enchilada sauce in a skillet.
- Heat oil in another skillet; add chopped green onion, chopped mushrooms, frozen corn, olives, ground cumin, ground oregano, and chili powder.
- Saute for 2 minutes and remove from heat.
- Add 2/3 of the shredded Cheddar cheese to the veggie mixture and mix gently.
- Briefly dip each corn tortilla in the warm enchilada sauce, then stuff with the veggie mixture and place seam side down in a casserole dish.
- Repeat with all tortillas.
- Pour the remaining enchilada sauce over the assembled enchiladas.
- Top with the remaining cheese.
- Bake at 350°F (180°C) for 30 minutes until bubbly and golden.
Tips & Substitutions
For a spicier kick, add diced jalapeños to the veggie mixture. If you don't have enchilada sauce, homemade tomato sauce with chili powder and cumin works well. Feel free to substitute the cheese with a dairy-free alternative for a vegan version. You can also use whole wheat tortillas for a healthier option.
Serving Suggestions
Serve these veggie enchiladas with a side of Mexican rice or a refreshing salad. They pair beautifully with your favorite guacamole or sour cream for added creaminess. For more delicious options, explore other vegetarian recipes to complement this dish.
Storage & Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (180°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Veggie Enchiladas contains roughly 870 calories, with 34g protein, 138g carbohydrates, and 35g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (126% of the Daily Value), and calcium (119% of the Daily Value), and a good source of vitamin A. It also contributes 35g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas and store them in the refrigerator overnight before baking. Just cover them tightly with foil. When ready to bake, you may need to increase the cooking time slightly.
What can I use instead of corn tortillas?
You can substitute corn tortillas with flour tortillas or gluten-free tortillas, depending on your dietary needs. Just keep in mind that cooking times may vary slightly if using a different type of tortilla.
How do I make these enchiladas spicier?
To add more heat, include more chili powder or a dash of cayenne pepper in the veggie mixture. You can also use a spicier enchilada sauce or top them with sliced jalapeños before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).