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.
Nutrition & Diet Analysis (per serving)
686
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).