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    You are in: Home / Recipes / Veg-Out Enchiladas Recipe
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    Veg-Out Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Wendys Kitchen's Note:

    A recipe from Old ElPaso Mexican Foods.

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    Ingredients:

    Serves: 8

    Yield:

    enchila ...

    Units: US | Metric

    Directions:

    1. 1
      Heat a little oil in pan and cook sweet potato for 5 minutes. Add onion, zucchini, mushrooms and 2 chopped tomatoes and cook for a further 5 minutes. Stir in half enchilada sauce and simmer for 2 minutes.
    2. 2
      Open tortilla pack and discard freshness sachet. Microwave tortillas in pouch on high/850watt/100 percent power for 50 seconds* or remove from pouch, wrap in foil and heat in the oven at 180°C for 10 minutes.
    3. 3
      Combine sour cream and coriander.
    4. 4
      Dip or brush tortillas in remaining enchilada sauce to completely cover tortilla.
    5. 5
      Spoon 2 tablespoons mixture onto one half of tortilla and fold over to create a half circle.
    6. 6
      Place in a lightly greased baking dish. Top with tasty cheese and bake at 180°C for 7-10 minutes.
    7. 7
      Remove from oven and serve immediately with coriander sour cream.

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    Nutritional Facts for Veg-Out Enchiladas

    Serving Size: 1 (192 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 320.0
     
    Calories from Fat 95
    29%
    Total Fat 10.5 g
    16%
    Saturated Fat 4.0 g
    20%
    Cholesterol 13.6 mg
    4%
    Sodium 849.4 mg
    35%
    Total Carbohydrate 46.6 g
    15%
    Dietary Fiber 4.0 g
    16%
    Sugars 4.8 g
    19%
    Protein 9.7 g
    19%

    The following items or measurements are not included:

    enchilada sauce

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