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Vegetable Enchiladas

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Recipe photo courtesy of Anna Williams

Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Pepper Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.

Source: Everyday Food, December 2007
Total Time Prep Servings

Ingredients

Directions

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  • kathyjokinderg
    24 JUL, 2016
    This is in regular rotation at my house. We prefer flour tortillas and refried beans instead of black beans. Also, cheddar instead of pepper jack. I've learned to lay out all the tortillas on a clean counter and use a measuring cup to scoop out the filling onto each before rolling. Also, good to have the kids help with the rolling.
    Reply
  • kathyjokinderg
    24 JUL, 2016
    This is in regular rotation at my house. We prefer flour tortillas and refried beans instead of black beans. Also, cheddar instead of pepper jack. I've learned to lay out all the tortillas on a clean counter and use a measuring cup to scoop out the filling onto each before rolling. Also, good to have the kids help with the rolling.
    Reply
  • pie67
    7 APR, 2015
    I made these today, although I haven't tasted them yet. The sauce does seem really bland so I'm thinking of spicing it up a little. My problem with the recipe is it does not make 16 enchiladas. I measured 1/3 cup filling (not heaping because it wouldn't have fit in a 6" tortilla) and only got 12. Not a big deal for my purpose, but I would have been disappointed if I were actually trying to feed 8 people.
    Reply
  • EmmaGDV
    5 MAR, 2015
    I made this for a book club- had vegetarians AND gluten free peeps- it was great! I was skeptical...the sauce seemed kind of bland, but everything together came out perfectly! I also did it all in one pan, I don't think it matters. It would be delicious with some cubed chicken and a bit more spice. Overall, really great dish. I'll be making it again!
    Reply
  • SigFamof8
    13 FEB, 2015
    Husband said these were "phenomenal". I made as written, except for tortillas which were large flour, as the local grocer out of small corn. I wasn't crazy about the frozen spinach, and suggested using small diced bell peppers instead next time. Husband says, "Don't change a thing!" sauce was easy and delicious.
    Reply
  • MirToni
    14 OCT, 2014
    So delicious! Made this recipe with a couple of slight changes - used fresh corn and spinach instead of frozen. For the filling used only 3 sliced scallions instead of 6. Sautéed both the white and green parts with a tablespoon of olive oil. Once softened the fresh spinach was added till wilted before combining with the rest of the filling ingredients. Had flour tortillas on hand so used them instead of corn tortillas. Great recipe! Will definitely make again!
    Reply
  • seashellcookie
    20 AUG, 2014
    HOLY COW! So good!! I made this for a friend who just had a baby--gave her one 8x8 with the sauce and cheese separate, and kept one for myself. For the filling, I sautéed 1/4 of a white onion, half a green pepper, and some small sweet red and orange peppers. Remove from heat and toss in FRESH (instead of frozen) spinach, let it wilt a little, then scrape warm veggies into a bowl and mix in the rest of the filling. This adds more flavor/color/texture, and nutrients!! I WILL be making this again!
    Reply
  • HmmMoreSpices
    15 JUL, 2014
    These are delicious as written. I've also cheated and made them with my own quick enchilada sauce (Trader Joe's taco seasoning packet, one can tomato sauce, and 1.5 cups broth) and they were also delicious. Any extra filling makes great easy burritos that I freeze and keep for emergency lunches. We had two meat-eaters over to our vegetarian household - served these with rice and beans, and they were a hit! Our guests asked for the recipe for "Meatless Mondays." Very versatile and tasty recipe.
    Reply
  • ishaolinma4928149
    19 MAR, 2013
    Authentic enchilada gravy has NO tomato products in it. I know it says it on canned but it's wrong. Once you make your own, you will never buy canned or make it with tomatoes again. It is easy. Saute an onion in 4 TBS olive oil. make a roux from flour (1/4 cup or more) and about 4 TBS. chile powder (any heat), add oregano, cumin, and about 6 cups broth, salt and pepper to taste. Simmer 30 minutes. I have other secret additions. Figure out your own. This is a base gravy. Keep it authentic.
    Reply
  • MS10995665
    28 JAN, 2012
    This is missing part: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight ontainer. Freeze enchiladas and sauce for up to 2 months.Bake frozen, thaw sauce overnight.heat oven to 400 degrees.Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, a bake till bubbly about 15 minutes more. Rest 5 min before serving.
    Reply

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