Vegetable Enchiladas

Vegetable Enchiladas Recipe

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


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25 Min
40 Min


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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
3/4 tsp
garlic powder
1-28 oz. can(s)
enchilada sauce, red or green, mild to hot
flour tortillas
1 c
shredded colby-jack cheese
1-2 1/4 oz can(s)
sliced black olives, drained

How to Make Vegetable Enchiladas


  • 1Heat 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.
  • 2Stir in brown rice, green chilies, cumin and garlic powder.
  • 3Pour half of enchilada sauce into a 9x13 baking pan.
  • 4Divide rice mixture among tortillas. Roll up. Place seam-side down in baking pan. Pour remaining enchilada sauce over tortillas.
  • 5Cover 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.
  • 6Note - Can substitute other vegetables to your liking or use jalapenos instead of chilies if you prefer more heat.

Printable Recipe Card

About Vegetable Enchiladas

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

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