Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, garden vegtable enchiladas 🍅. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Garden Vegtable Enchiladas 🍅 is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Garden Vegtable Enchiladas 🍅 is something that I’ve loved my entire life. They are fine and they look wonderful.
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To begin with this recipe, we have to first prepare a few components. You can cook garden vegtable enchiladas 🍅 using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Garden Vegtable Enchiladas 🍅:
- Take 1/4 cup chopped red bell pepper
- Prepare 1/4 cup chopped orange bellpepper
- Take 1/4 cup chopped red bell pepper
- Prepare 1/2 Cup chopped cilantro
- Prepare 1 chopped shiitake mushroom
- Prepare 1/4 cup chopped red onion
- Make ready 1 jalapeno chopped (optional)
- Take 1/2 Cup shredded cheese (optional)
- Take 1 can green enchilada sauce
- Make ready 1 Tsp cumin
- Get 1 Tsp peprika
- Get 1 Tsp onion powder
- Prepare 1 Tsp garlic powder
- Take 1/2 Tsp salt
- Take 1/8 cup canned green chillies
- Make ready 1 can chilli beans (optional)
- Make ready 1 Tbs oil
- Get Avacado for garnish (optional)
- Get 5 corn or flour tortillas
Use rotisserie or leftover chicken in this cheesy Enchiladas Suizas recipe to cut down on prep time (and stress!). Garnish the enchilada casserole with fresh cilantro just before serving for a fresh finish. Warm up with this enchiladas verdes recipe. Follow this recipe for a quick and easy weeknight meal.
Instructions to make Garden Vegtable Enchiladas 🍅:
- Chop vegtables: bell peppers, jalapeno,mushroom, onion. Add into frying pan and add oil. Turn on medium heat. Add in cilantro, green chillies, and spices. Sautee vegtables until translucent in appearance.
- Once vegtables are finished let vegtables set for 15min uncovered to cool down.
- Prepare pan by putting some of the enchillada sauce in the bottom of the pan. This helps prevent sticking. I personally prefer green chilli enchilada sauce, however any enchilada sauce is sure to work great.
- Once vegtables are cooled take tortillas (I like to use tortillas that are a blend of both corn and flour) and place flat. Add 1/4 cup of the cooked vegtables onto the tortilla. I like to add chilli beans onto mine however this is optional.
- Roll enchiladas and place them in prepared pans. Once all enchiladas are placed in the pan add remaining enchillada sauce on top. Add cheese (optional) and cilantro (optional) on top. This recipe makes about 5 enchiladas in total.
- Cook enchiladas at 350* for 15-25 min. Check enchiladas every 10min until golden brown around edges.
- Let cool for 5-10 minutes before serving. Garnish with toppings of choice. My favorite is Avacado, green onion, and jalapeno! Enjoy!
Serve over enchiladas and top with cilantro, if desired. Sprinkle cilantro over enchiladas before serving. Let's get down to business here. Did you know that in addition to having an imaginary black grandpa, I actually had a great uncle from Mexico? Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead–perfect for entertaining.
So that’s going to wrap this up for this special food garden vegtable enchiladas 🍅 recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
