Recipe: Tasty Cheesy vegetable enchiladas

Cheesy vegetable enchiladas. Cover the enchiladas with the remaining salsa and sprinkle with remaining cheese. In large pot over medium heat, in hot oil, cook peppers, carrot and green onions with garlic, chili powder and salt until tender, stirring often. Cheesy Vegetable Enchiladas These delicious vegetable enchiladas are made with mojo marinade and packed into tortillas with lot's of Monterrey Jack cheese.

A Mexican food recipe made using lots of fresh green veggies, beans & corns. Served with delicious enchilada sauce and topped with cheese, this recipe makes a perfect healthy recipe for all. SUBSCRIBE to my Channel to learn delicious new recipes every Tuesday & Friday. You can have Cheesy vegetable enchiladas using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Cheesy vegetable enchiladas

1. Prepare 3 tablespoons of olive oil.
2. It's 2 cloves of garlic, minced.1 large onion diced.
3. It's 1 of large bell pepper (yellow, green or red), diced.
4. It's 2 cups of fresh (or frozen) corn.
5. It's 1 cup of cheese.
6. You need 4 of tortillas.
7. You need as required of Chilli flakes seasoning.
8. It's of Ingredients for Enchilada sauce.
9. Prepare 1/4 cup of all-purpose flour.
10. You need 3 tbsp of tomato paste.
11. You need 3 tablespoons of olive oil.
12. Prepare 1/2 teaspoon of garlic paste.
13. Prepare 1/4 teaspoon of ground coriander 1/4 teaspoon black pepper.
14. You need as per taste of salt,sugar and chilli powder.
15. Prepare as per taste of Oregano seasoning.

SUBSCRIBE here […] Vegetable Enchiladas: cheesy vegetarian enchiladas are stuffed with tons of vegetables and are wrapped in a flavorful five minute homemade enchilada sauce! Try my easy Cheese Enchiladas Recipe, this great make-ahead Mexican Casserole, or these Sour Cream Enchiladas! These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese. Garnished with avocado, tomato, and cilantro, it's the definition of a.

Cheesy vegetable enchiladas instructions

1. Making Enchilada sauce:.
2. Blend the tomatoes, make a smooth puree. Heat the sauce pan over medium heat. Add the oil and all-purpose flour, stir for one minute until flour is light golden brown. Add tomato puree, oregano, salt, sugar, black pepper, red chili powder, and cumin. Mix it well making sure there is no lumps. Add 1 cup of water and boil over medium heat about 2-3 minutes, sauce should be pouring consistency. Set aside..
3. For Stuffing:.
4. Heat the oil in a sauce pan over medium heat, add the vegetables. Corn, Cook stirring until moisture has evaporated but mix should be still moist. Remove from heat add about 1/4 cup of enchilada sauce, mix it well. When vegetable mix comes to room temperature add the cheese and mix it well. Set aside..
5. For baking:.
6. Mix both cheese and set aside. Heat the skillet over medium heat and grease the skillet generously. Toast the tortillas about one minute from both sides..
7. Top each tortilla with about 1/4 cup of filling; roll up tightly and arrange, two rolled tortilla seam side down, in microwaveable plates. I prefer to make enchiladas in microwave it is fast and it is easy to personalize how much filling, how much cheese and also mild or hot. Sprinkle enchiladas with about 3 tablespoons of sauce and sprinkle the cheese..
8. Microwave for about one and half minutes, cheese should be melted and little bubbly..

Place a rack in top third of oven; heat broiler. Place tomatillos, onion, poblano chiles, serrano chiles, and garlic on a foil-lined rimmed baking sheet (it's okay to pack them close together). Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!