Easy Cheesy Veggie Enchiladas
These Easy Cheesy Veggie Enchiladas are truly addictive! They are so authentic tasting you won’t believe they came from your very own home kitchen.
Enchiladas are traditionally made with corn tortillas (don’t let anyone tell you that flour tortillas are the way to go, even if you are not a gluten-free eater!) … I like the flavor and texture of corn tortillas if you can find them. These are also great with alternative flour tortillas like Siete casava tortillas.
I’ve seen so many enchilada recipes that look amazing but are pages long in terms of ingredients and instructions … no thanks! Who has time for that? This recipe is one of our favorites and couldn’t be easier with a few staple ingredients on hand and some tortilla-folding technique. Best of all, you can make these two nights in the week by doubling just a few of the ingredients and prepping everything ahead of time.
We make this easy cheesy veggie enchilada recipe so easy by using prepared enchilada sauce … why not?? It’s delicious. It’s gluten-free. And it’s non-GMO. Our current favorite is Frontera Foods Red Chili Enchilada Sauce (they also have green if you prefer a more herbaceous flavor). It’s mild and doesn’t overpower the enchiladas but still rich and savory, packed with the flavors of Mexico.
Top these with your favorite veggies — we like white or yellow onion, bell pepper, or mild Italian-type green peppers; as well as beans and more cheese!
It’s also easy to substitute for your favorite ingredients or special diets. These enchiladas can be filled with shredded chicken instead of cheese or loaded with your favorite refried or regular beans. Make these paleo, vegan, or omnivore with only a few changes.
Let these rest a few minutes when they come out of the oven, especially if you are using cheese; and don’t worry about perfect cuts. Every flavor blends together and they are super delicious whether they come out of the cooking dish perfectly or not! Try these this week and let us know how you and your family love them.
Recipe: Easy Cheesy Veggie Enchiladas. Find more Recipes and Inspiration HERE
Easy Cheesy Veggie Enchiladas
Equipment
- 8×8 baking dish
Ingredients
- cooking spray
- 8 corn or flour-alternative tortillas like Mi Rancho Organic Corn Tortillas
- 8 oz Monterey Jack or mild cheddar or a blend of both use an easily-melting cheese
- 1 package Frontera enchilada sauce red or green
- 1/2 cup assorted chopped veggies like onion, bell pepper, mild italian peppers
- 1/2 4 oz can mild green chile, diced
- 1/2 15 oz can black beans drained and rinsed
- cumin, garlic powder, salt
- cilantro
- Basmatic Rice
Instructions
- Preheat your oven to 400 F
- Cook rice — if desired — according to package directions or in rice cooker
- Spray an 8×8 cooking dish with cooking spray and set aside
- Set up your cheese, veggies, spices and sauce for easy assembly
- Cover your tortillas with a damp paper towel and microwave on high until warm and flexible (we had to split our Mi Rancho tortillas in half batches and microwave for 1 minute for best results)
- Immediately remove and begin assembling your tortillas. Place cheese inside tortilla to one side and roll into a cylinder. Please immediately into baking dish, fold side down. Don't overfill
- Continue rolling and filling, and warming tortillas if necessary, until all are assembled in your dish. You'll likely have to put some cross-wise
- Pour your enchilada sauce on top and sides, covering all exposed tortilla shell
- Add your raw cut veggies on top evenly
- Add your chile. And then your beans
- Sprinkle cumin, garlic powder and salt over top, and then top with any remaining cheese
- Cover your dish with aluminum foil and bake covered 5-8 minutes. Remove foil and bake an additional 25 minutes or until the edges begin to brown
- Remove and add cilantro, if desired. Cool for a few minutes until cheese is set and then cut and serve! We like to serve these over fluffy basmati rice made in our rice cooker
Notes
- It takes a little practice to warm the tortillas to a pliable texture – we broke quite a few initially! More warm is better than less, especially with corn texture. Just be patient and re-warm if they’re not bend-y enough
- You can substitute your cheese filling in the tortillas for beans, veggies or shredded chicken for a delicious alternative
- These enchiladas will fuse together a bit in the oven. Don’t worry about cutting them perfectly correct; they are great just sliced and served if you can’t separate individual tortillas
- Add avocado slices to the top for a creamy addition
Nutrition
