Veggie Enchiladas
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Veggie Enchiladas

Simple, delicious, mexican week-night dinner

Hardik Kheskani

Ingredients

2-serving
  1. 1/2 Cup onion , diced
  2. 1 Cup Spinach
  3. 1 Bell Pepper
  4. 6 Corn Tortillas
  5. 1 Cup Pepperjack Cheese Shredded
  6. to taste Enchilada Sauce Trader Joe ' s ,
  7. Cilantro

Method

15 mins
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    Preheat oven at 425F. Prepare a baking dish by pouring a little Enchilada Sauce to coat the bottom of the dish.

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    Heat oil in pan. Saute onions until lightly browned, then add bell peppers and then add spinach. Cook until spinach is wilted.

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    In another pan, heat up the tortillas until soft.

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    Take one tortilla at a time and add vegetable filling and cheese. Roll up the tortilla and place with seam down in the baking dish. Repeat with all tortillas, placing them side by side in the baking dish. Top with more enchilada sauce and cheese.

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    Put the baking dish in the oven and cook for 15 minutes or until all cheese has melted and sauce is slightly bubbly.

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    Garnish with cilantro and serve hot.

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