VEGETARIAN ENCHILADAS
These easy-to-make enchiladas are filled with beans, spinach and cheese. Serve them with rice on the side.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 6 servings (2 enchiladas each)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
- For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
- Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
- For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.
GRILLED VEGETABLE ENCHILADAS
Tired of heavy, cheesy enchiladas? Want to feel less guilty about eating really good Mexican food? Well ... these are not fat free but are vegetarian and VERY tasty. The grilling of the vegetables takes some time but they are well worth the effort!
Provided by TexasKK
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Brush all the vegetables lightly with olive oil. Grill until just done and still crispy. Cut all the vegetables into 2" strips - pat dry and set aside. Use the same system in the oven - set the temperature at 500 degrees so that the vegetables will char and not steam. This recipe makes one large pan of enchiladas or 2 small ones.
- To make the sauce combine the last 5 ingredients in the list and simmer till the tomatillos are soft. Puree using an imersion blender and set aside.
- Spray a large 9 x 11 casserole dish with a non-stick spray and then place 1 cup of the sauce on the bottom of the pan - spread to cover the entire bottom of the pan. Dip each tortilla in the hot sauce and then fill with one to two strips of each vegetable, some of the corn and the beans - add some cheese and roll and place in the pan. Pour over the rest of the sauce and top with more shredded cheese.
- Bake at 350 degrees until bubbly.
Nutrition Facts : Calories 496.8, Fat 17.3, SaturatedFat 5.3, Cholesterol 16.8, Sodium 557.6, Carbohydrate 75.3, Fiber 16.7, Sugar 11.4, Protein 17.8
SUMMER VEGETABLE ENCHILADAS
This recipe is Ree's take on classic Tex-Mex enchiladas. She uses seasonal summer vegetables such as yellow squash, cherry tomatoes and poblano peppers to create a veggie-forward dish perfect for family mealtime.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Toss the cherry tomatoes, oil, chili powder, cumin, garlic, poblano, red onion, squash, 1 teaspoon salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 7 to 10 minutes.
- Meanwhile, one at a time, hold the tortillas with metal tongs over a stovetop burner set on medium heat to brown slightly, about 30 seconds per side. Set aside.
- Pour one of the cans of enchilada sauce into a 9-by-13-inch baking dish. Pour the other can of enchilada sauce into a bowl.
- To assemble the enchiladas, dip a tortilla into the bowl of enchilada sauce, then lay on a plate. Sprinkle some of the Monterey Jack down the middle, followed by some of the roasted vegetables. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas and most of the Monterey Jack (save a little cheese for topping).
- Pour the remaining enchilada sauce from the bowl over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 15 to 17 minutes. Let sit for 10 minutes before serving, to ensure the enchiladas stay together when serving. Top with cilantro and serve with sour cream.
ITALIAN VEGETABLE ENCHILADAS
The Mexican style of this dish combined with the Italian flavors make for a fun combination. Depending on how much mozzarella you use, this is a relatively low-fat dish, and a great way to get a couple of servings of vegetables.
Provided by ChrisMc
Categories Cheese
Time 35m
Yield 8 enchiladas
Number Of Ingredients 13
Steps:
- Saute the garlic, onion, green pepper, mushrooms, and tomato in the oil.
- Combine the tomato sauce, oregano, basil, and black pepper.
- Divide cottage cheese and half of the tomato sauce between the 8 tortillas.
- Divide sauteed vegetables between the tortillas.
- Spray a large baking pan with cooking spray.
- Roll up tortillas and place in the baking dish.
- Cover the tortillas with the remaining sauce and with the cheese.
- Bake 10-15 minutes at 350 degrees.
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- Heat a grill or grill pan. Lightly oil the grill and grill the vegetables, sprinkling with salt and pepper, until nice grill marks formed and vegetables are slightly tender but not overly so.
- Mix together and set aside.Heat the enchilada sauce in a separate skillet until warm.Heat 1/2 inch vegetable oil in a small skillet over medium heat.
- Using tongs, fry tortillas one at a time for only ten seconds per side (don't allow to crisp.) Remove from oil and place on a paper towel-lined plate to drain.Preheat the oven to 375 degrees F.Using tongs, dunk one tortilla in the sauce.
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