The recipe Late Summer Vegie Enchiladas

Made From Scratch Recipes

Late Summer Vegie Enchiladas recipe is a Mexican Dinner meal that takes 30 minutes to make. If you enjoy Mexican for Dinner, you will like Late Summer Vegie Enchiladas!

Late Summer Vegie Enchiladas

Late Summer Vegie Enchiladas Recipe
Late Summer Vegie Enchiladas

Healthy, delicious Mexican lasagna-like dish.

What Course Is Late Summer Vegie Enchiladas?

Late Summer Vegie Enchiladas is for Dinner.


How Long Does Late Summer Vegie Enchiladas Recipe Take To Prepare?

Late Summer Vegie Enchiladas takes 30 minutes to prepare.


How Long Does Late Summer Vegie Enchiladas Recipe Take To Cook?

Late Summer Vegie Enchiladas takes 30 minutes to cook.


How Many Servings Does Late Summer Vegie Enchiladas Recipe Make?

Late Summer Vegie Enchiladas makes 8 servings.


What Are The Ingredients For Late Summer Vegie Enchiladas Recipe?

The ingredients for Late Summer Vegie Enchiladas are:

1 pepper Pepper, ancho, dried
1 cup Boiling water (by SANDYJ59)
794 grams Tomatoes, red, ripe, canned, whole, no salt added
1 tbsp Extra Virgin Olive Oil
1 medium (2-1/2" dia) Onions, raw
2 pepper Jalapeno Peppers
4 cup, sliced Zucchini
180 gram(s) Corn on the Cob, Sweet Corn, Medium Ear
1 cup Beans, black
3 cup Sargento Mexican Blend Cheese
8 serving Ole Extreme Wellness High Fiber Tortilla Wraps


How Do I Make Late Summer Vegie Enchiladas?

Here is how you make Late Summer Vegie Enchiladas:

Make Sauce: In large skillet, toast the chilis over medium high heat turning often, about 2 minutes. When cool, remove stem and seeds. Transfer to blender with hot water and let it get soft. When cool, add 28 ounce can tomatoes and blend until smooth. Season with salt and pepper.Make filling:Heat oil in the skillet over medium heat, add the chopped onion and cook until soft. Add 2 chopped garlic cloves and jalapenos and cook until fragrant, about 1 minuted. Add chopped zucchini and cook until tender yet firm. Add kernels from 2 corn cobs and the beans and cook 2 minutes. Add 1/2 cup cilantro and stir.Preheat oven to 375. Grease a 9x13 baking pan. Spread 1/2 cup sauce on bottom of pan, arrange 4 tortillas on bottom. Spoon half the veggie filling over tortillas and top with remaining sauce and half of the cheese. Repeat with remaining tortillas, veggies, sauce and cheese. Cover with foil and bake 30 minutes. Let cool 10 minutes before cutting. Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user PATTYMARY57.


What's The Nutritional Info For Late Summer Vegie Enchiladas?

The nutritional information for Late Summer Vegie Enchiladas is:

  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 363.9
  • Total Fat: 16.0 g
  • Cholesterol: 37.5 mg
  • Sodium: 664.2 mg
  • Total Carbs: 35.5 g
  • Dietary Fiber: 14.7 g
  • Protein: 18.6 g

What Type Of Cuisine Is Late Summer Vegie Enchiladas?

Late Summer Vegie Enchiladas is Mexican cuisine.


What Dietary Needs Does Late Summer Vegie Enchiladas Meet?

The dietary needs meet for Late Summer Vegie Enchiladas is Vegetarian


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