Veggie Enchiladas

Veggie Enchiladas

Simple, delicious, mexican week-night dinner

Hardik Kheskani


  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


15 mins
  1. Blank step
    Add Photo

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

  2. Blank step
    Add Photo

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

  3. Blank step
    Add Photo

    In another pan, heat up the tortillas until soft.

  4. Blank step
    Add Photo

    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.

  5. Blank step
    Add Photo

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

  6. Blank step
    Add Photo

    Garnish with cilantro and serve hot.

Add Step


Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap