Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Enchiladas for the Vegetarian Recipe
    Lost? Site Map

    Enchiladas for the Vegetarian

    Enchiladas for the Vegetarian. Photo by FLKeysJen

    1/6 Photos of Enchiladas for the Vegetarian

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    10 mins

    55 mins

    Sydney Mike's Note:

    This is my vegetarian take on a great recipe -- Cran-Turkey Enchiladas -- that was posted on Zaar by chef #324390!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    FOR THE FILLING

    FOR THE SAUCE

    FOR THE CHEESE TOPPING

    Directions:

    1. 1
      FOR THE FILLING: Preheat oven to 350 degrees F, then lightly coat a 13"x9" baking dish with cooking spray.
    2. 2
      In a large bowl measure out all the filling ingredients & stir together until well blended, then set aside.
    3. 3
      Stack the tortillas on a large plate, then spoon 3/4 to 1 cup of the filling onto each tortilla, just off center & about 1 inch from the top & bottom edges.
    4. 4
      Roll up each tortilla around the filling, then place, seam side down in the prepared baking dish.
    5. 5
      FOR THE SAUCE: In a bowl stir together the cranberry sauce & salsa, mixing well.
    6. 6
      Spoon the sauce evenly over the filled tortillas, then cover with a sheet of aluminum foil.
    7. 7
      FOR THE CHEESE TOPPING: Bake the enchiladas for 45 minutes, then remove the aluminum foil & sprinkle the shredded cheese over the top.
    8. 8
      Return enchiladas to the oven & bake another 5 to 10 minutes longer or until cheese is melted.
    9. 9
      These enchiladas are more easily served when cut in half.

    Ratings & Reviews:

    • on April 22, 2011

      55

      Absolutely scrumptious! I used Paul Newman's Mango Tango salsa which added a bite as well as more sweetness; whatever salsa you choose will dominate the flavor since the recipe calls for so much. Each burrito is quite filling so this really does serve eight and I didn't miss the turkey at all. Something different!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 14, 2009

      55

      The consensus was these are very unique. There were four of us and half said four star and half said five. DH like saying he enjoyed the mix of sweet and savory. I thought a little more heat perhaps from a pepper would have been helpful. Made as written making a half recipe using smoked chipotle salsa, and fat free cheese. Thanks for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 16, 2009

      45

      I made a few changes to this, and they were really yummy. I didn't use any cranberry sauce at all, and used regular enchilada sauce that I made. Otherwise, I left all the rest the same. My husband loved them, and he usually doesn't like black beans.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Enchiladas for the Vegetarian

    Serving Size: 1 (375 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 580.2
     
    Calories from Fat 115
    19%
    Total Fat 12.8 g
    19%
    Saturated Fat 6.0 g
    30%
    Cholesterol 23.4 mg
    7%
    Sodium 1166.5 mg
    48%
    Total Carbohydrate 99.6 g
    33%
    Dietary Fiber 11.0 g
    44%
    Sugars 48.2 g
    193%
    Protein 19.8 g
    39%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites