Vegetable and Cheese Enchiladas Recipe

Craving a comforting Mexican dish? These vegetable and cheese enchiladas are a delightful way to enjoy a medley of fresh vegetables wrapped in soft tortillas, smothered in rich enchilada sauce, and topped with melted cheese. It’s a satisfying meal that can easily be made ahead of time.

Try stuffed bell peppers for another veggie-packed meal.

Here’s a fantastic prep idea: assemble enchiladas in a baking dish with sauce and cheese. Cover tightly with foil and freeze. When you’re ready to serve, simply bake from frozen at 180°C (350°F) until bubbly and golden brown. This recipe is perfect for busy weeknights or when you’re hosting friends!

Pair with a hearty rice and bean bowl for a complete spread.

Delicious Vegetable and Cheese Enchiladas

Vegetable and Cheese Enchiladas Recipe

Recipe by Meal Prep ChefCourse: Freezer-Friendly RecipesCuisine: Mexican-Inspired, VegetarianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

320

kcal

These enchiladas are bursting with flavor and nutrients, featuring sautéed bell peppers, onions, and spinach wrapped in corn tortillas. The taste is a harmonious blend of savory cheese and the vibrant zing of enchilada sauce, making each bite a satisfying experience.

Ingredients

  • 8 corn tortillas

  • 1 cup shredded cheese (cheddar or Mexican blend)

  • 1 can (15 oz) enchilada sauce

  • 1 cup bell peppers, diced

  • 1 cup onions, diced

  • 2 cups fresh spinach, chopped

  • 1 tablespoon olive oil

  • 1 teaspoon garlic powder

  • Salt and pepper to taste

  • Fresh cilantro for garnish (optional)

Directions

  • Preheat the Oven: Preheat your oven to 180°C (350°F).
  • Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add diced bell peppers and onions, sautéing until soft. Stir in the chopped spinach and cook until wilted. Season with garlic powder, salt, and pepper.
  • Assemble Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place a tortilla on a flat surface, add a portion of the sautéed vegetable mixture and a sprinkle of cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas.
  • Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered. Sprinkle the remaining cheese on top.
  • Bake: Cover with foil and bake for 25–30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  • Serve: Garnish with fresh cilantro if desired and serve hot.

Key Prep Tips

  1. Use Fresh Tortillas: Warm the tortillas slightly before filling to make them pliable and easier to roll without tearing.
  2. Prepare the Filling: Sauté vegetables like bell peppers, zucchini, onions, and spinach to remove excess moisture and enhance flavor.
  3. Generous Sauce Layering: Spread enchilada sauce on the bottom of the baking dish and over the rolled tortillas to prevent them from drying out.
  4. Cheese Mix: Combine shredded cheeses like Monterey Jack, cheddar, or mozzarella for a creamy, melty topping.

Suggested Variations

  • Protein Addition: Include black beans, pinto beans, or diced tofu for a protein boost.
  • Spicy Twist: Add diced jalapeños, chili powder, or a splash of hot sauce to the filling for extra heat.
  • Sauce Options: Use green enchilada sauce for a tangy variation or a creamy jalapeño sauce for richness.
  • Gluten-Free Option: Use corn tortillas instead of flour for a gluten-free version.

Freezing Instructions

  • Before Baking: Assemble the enchiladas in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the cooking time.
  • After Baking: Cool completely, then portion into individual servings and freeze in airtight containers. Reheat in the oven or microwave.

Serving Suggestions

  • As a Main Dish: Serve with a side of Spanish rice, refried beans, or a fresh salad.
  • Toppings: Garnish with sour cream, guacamole, fresh cilantro, and diced tomatoes for added flavor and color.
  • Beverages: Pair with a margarita (alcohol-free if preferred), sparkling water with lime, or iced tea.
  • Presentation: Arrange enchiladas neatly in a baking dish and serve with a sprinkle of chopped green onions or jalapeños for a vibrant finish.
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Meal Prep Chef
Meal Prep Chef

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