Enchiladas for the Vegetarian

READY IN: 1hr 5mins
Recipe by Sydney Mike

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

Top Review by FLKeysJen

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!

Ingredients Nutrition

Directions

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

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