Wednesday June 19th 2019

Quick Vegetable Enchiladas

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Rating: 3.0/5 (1 vote cast)

Recipe: Quick Vegetable Enchiladas


  • 6 cups assorted frozen vegetables (Example: broccoli, cauliflower and carrots)

  • 2 tablespoons oil
  • 1/3 to 1/4 teaspoon chili powder (to taste)
  • 1/8 to 1/4 teaspoon cumin (to taste)
  • Salt and pepper, to taste
  • 1 cup cheddar cheese, grated (divided)
  • 1 cup Monterey jack cheese, grated (divided)
  • 12 flour tortillas
  • 1 jar salsa of choice


  1. Cook vegetables in microwave on HIGH until done, about 10 to 14 minutes.
  2. In large skillet, heat oil over medium-high heat.
  3. Quickly stirfry vegetables; add spices, stir.
  4. Add one half cup of each cheese; stir and remove from heat.
  5. In a greased 13″ x 9″ pan, fill each flour tortilla with vegetable mixture and roll closed.
  6. Place seam side down in pan.
  7. Spoon salsa across top and sprinkle With remaining cheese. Bake at 350 degrees, about 10 minutes.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Culinary tradition: Mexican


Quick Vegetable Enchiladas, 3.0 out of 5 based on 1 rating
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