Free Recipe Vegetable Cheese Enchiladas
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Vegetable Cheese Enchiladas Recipe
Filling-
8 Corn tortillas – 6 in
Diameter
1 md Zucchini – cut into 1/2
Cubes
1 c Rice – cooked
2 sm Onions – chopped fine
1/3 c Fat-free sour cream
1 c Monterey jack cheese –
Shredded
1/4 ts Salt
1/4 ts Black pepper
Sauce-
2 ts Olive oil
1 md Onion – chopped
2 Cloves garlic – minced
1 tb Chili powder
1 14 1/2 can
1/2 c Chicken broth
3 tb Coriander
Tomatoes – stewed
Vegetable Cheese Enchiladas Preparation
Preheat oven at 350. Prepare a 11 x 9 x 2 pan with cooking spray. Wrap tortillas in aluminum foil and heat in oven for 7 to 10 minutes or until softened. Meanwhile, in a saucepan of boiling water, blanch zucchini for 2 minutes or until just tender. Drain, rinse under cold water to stop the cooking, and pat dry with paper towel. In a large bowl, combine zucchini, rice, onions, sour cream, 1/2 cheese, salt, and pepper. Spoon 1/8 of the filling onto each tortilla and spread it down the center. Roll tortillas to enclose filling and arrange, seam side down, in prepared pan. Cover pan with aluminum foil and bake the enchiladas for 10 minutes or until heated through. Meanwhile, prepare sauce. In a medium saucepan, heat oil over moderate heat. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add garlic and chili power and cook, stirring for 1 minute. Add tomatoes and broth, simmer and stirring occasionally, for 10 minutes or until sauce has thickened slightly. Stir in coriander. Spoon sauce over enchiladas, sprinkle with remaining 1/2 cup cheese, and bake 8 to 10 minutes longer or until cheese has melted and the sauce is bubbling. Recipe By : Reader”s Digest Live Longer Cookbook
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Vegetable Cheese Enchiladas?
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