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Vegetable Enchiladas

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

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  • Emily118
    30 DEC, 2011
    Love this recipe. I've made it several times and it's always quick to prepare, flavorful, and hearty. I like adding ground chipotle chile to both the sauce and filling. I'm usually preparing this for two so I prepare the full recipe and then freeze half the filling and any remaining sauce separately to prepare later.
    Reply
  • isabelbrinck
    12 NOV, 2011
    This is one of my standards, but I agree with the person who talked about the sauce not thawing nicely. It stays clumped, no matter how long heat is applied. Anyone have suggestions for improving this?
    Reply
  • ashniclaf
    24 OCT, 2011
    Im feeling quite dense here - but when exactly do you freeze it? After prep but before baking? Or after baking?
    Reply
  • LMarr
    26 SEP, 2011
    Oops, meant to say its a very *hearty* dish!
    Reply
  • LMarr
    26 SEP, 2011
    I made this dish for dinner when we had some friends over who were vegetarian. Everyone LOVED it, including me. It is a very heary dish for not having any meat in it. It also is super easy to prepare.
    Reply
  • NissaG
    25 SEP, 2011
    I made this out of the Every Day Food magazine a few years back for some vegetarian friends who'd just had a baby. We LOVED it. My husband, the carnivore, said "this would be great with chicken!" but I don't mind meatless meals. Now I tracked it down to make again for a vegetarian friend who is ill, and this time I'll make sure it gets added to our family dinner rotation. Delicious!
    Reply
  • Capachino
    29 AUG, 2011
    Quick, easy, tasty, & pretty presentation. My husband likes spicy so I added Chipotle Tabasco sauce into my filling. A lot better than I thought for a meatless meal. You don't notice your missing the meat if you stuff them full. Would I make again? Definitely!
    Reply
  • guitar4me86398
    17 MAY, 2011
    I made a batch of these for a vegetarian friend to freeze or eat while she was ill.... She LOVED them. She still talks about them. The second pan, we ate, and it was just ok. I like meat. So I made them again using flour tortillas and added a shredded rotisserie chicken... topped with purchased green enchilada sauce because I love it so much. Its one of my husbands favorites. This recipe, plus the chicken, sub flour tortillas made 4 pans of dinner for about $20.... thanks Martha!
    Reply
  • mary7931
    26 FEB, 2011
    I FROZE THEM IN SERVING SIZE PORTIONS SINCE i LIVEDBY MYSELF AND WARMED THEM UP IN A SKILLET. THEY WERE REALLY GOOD.
    Reply
  • ns0604
    2 FEB, 2011
    These enchiladas are so incredibly good! I wasn't too thrilled with the taste of the sauce the first time I prepared this recipe, so this time around, I used an enchilada sauce packet instead. I also added a little cheddar cheese. Perfect!
    Reply

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