Dinner

Vegetable Enchiladas is for Dinner.

Vegetable Enchiladas takes several minutes to prepare.

Vegetable Enchiladas takes 30 minutes to cook.

Vegetable Enchiladas makes 2 servings.

The ingredients for Vegetable Enchiladas are:

Olive Oil, 1 tbsp
Onions, raw, 1/3 cup, chopped
Garlic, 2 tsp.
Red Ripe Tomatoes, 1/2 medium, chopped
Mushrooms, fresh, 5 medium chopped
Anaheim Pepper, 1 pepper chopped
Spinach, fresh, 1.5 cup
Flour Tortillas - 2
Salsa, Trader Jose's Salsa Autentica, 1/2 jar (11 Tbsp)
Cheese, trader joe's Lite shredded 3 cheese blend, 1/2 cup

Here is how you make Vegetable Enchiladas:

-Saute veggies in the oil until cooked. Season with salt and garlic powder.-Dip the tortillas in the salsa and fill with veggies and most of the cheese (save a tiny amount for top)- Pour enough salsa to coat the bottom of a baking dish-Place rolled enchiladas seam side down in dish-Pour remaining salsa on top and sprinkle remaining cheese on top.Bake at 350 for 20 minutes.Serving Size: Makes 2 large enchiladasNumber of Servings: 2Recipe submitted by SparkPeople user GKASHMIRA.

The nutritional information for Vegetable Enchiladas is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 364.5

• Total Fat: 16.4 g
• Cholesterol: 15.0 mg
• Sodium: 1,036.4 mg
• Total Carbs: 40.4 g
• Dietary Fiber: 2.8 g
• Protein: 14.8 g

Vegetable Enchiladas is Mexican cuisine.

The dietary needs meet for Vegetable Enchiladas is Vegetarian