Vegetable Enchiladas Recipe

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Vegetable Enchiladas

RC :)

By
@rcrc

Original recipe came from a package of Chi-Chi's tortillas.


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Rating:

Serves:

10

Prep:

25 Min

Cook:

40 Min

Method:

Bake

Ingredients

1/2 c
diced onions
1/2 c
shredded carrots
2 tsp
olive oil
2 c
sliced mushrooms
2 c
mixed bell peppers, sliced
2 c
cooked brown rice
1-4 oz. can(s)
diced green chilies
1 tsp
cumin
3/4 tsp
garlic powder
1-28 oz. can(s)
enchilada sauce, red or green, mild to hot
10
flour tortillas
1 c
shredded colby-jack cheese
1-2 1/4 oz can(s)
sliced black olives, drained

Directions Step-By-Step

1
Heat oven to 375. In a large skillet, cook onions and carrots in oil for 1 minute. Add mushrooms and bell peppers; cook until peppers are crisp-tender.
2
Stir in brown rice, green chilies, cumin and garlic powder.
3
Pour half of enchilada sauce into a 9x13 baking pan.
4
Divide rice mixture among tortillas. Roll up. Place seam-side down in baking pan. Pour remaining enchilada sauce over tortillas.
5
Cover and bake for 30 minutes. Sprinkle with cheese and olives. Bake 5 minutes longer or until cheese is melted. Let sit a few minutes before serving.
6
Note - Can substitute other vegetables to your liking or use jalapenos instead of chilies if you prefer more heat.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Hashtags: #enchiladas, #vegetable