Vegetable Enchiladas (Oamc)

READY IN: 1hr 25mins
Recipe by katie in the UP

I love recipes that can be frozen and used for more than one meal!

Top Review by Shakahari

This was just ok. I liked the filling a lot & the sauce had a nice consistency but the sauce was very bland. I would recommend dipping the tortillas in the sauce before filling so the sauce coats the tortilla more. I may make again but will add other spices to the sauce.

Ingredients Nutrition


  1. To make sauce: In a med saucepan, heat oil over med heat.
  2. Add 1 tsp cumin, flour and tomato paste; cook, whisking for 1 minute.
  3. Whisk in broth and 3/4 cup water; bring to a boil.
  4. Reduce to a simmer and cook until slightly thickened, 5 to 8 minutes.
  5. Season with salt, pepper and cayenne, set aside.
  6. To make filling: In a large bowl, combine 2 cups of cheese, beans, spinach, corn, scallion (white part) and remaining 1 tsp cumin (I also added chopped jalapeno) season with salt in pepper if you prefer.
  7. Preheat oven to 400 degrees.
  8. Spray 2 8 inch square baking dishes with vegetable spray; set aside.
  9. Stack tortillas on a damp dish towel; and microwave on high for 1 minute (you can also wrap in foil and heat in oven for 5 to 10 minutes).
  10. Top each tortilla with 1/3 cup of filling and roll tightly.
  11. Arrange, seam side down, in prepared baking dishes.
  12. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese and top with sauce.
  13. Bake, uncovered until hot and bubbly, 15 to 20 minutes.
  14. Cool 5 minutes and serve garnished with scallion (green parts).
  15. To freeze one pan, after topping with cheese wrap pan with both plastic wrap and foil (keeping sauce in a separate container).
  16. Can be frozen for up to 2 months.
  17. To bake from frozen: Thaw sauce in refrigerator overnight.
  18. Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dish and pour sauce over enchiladas; cover with foil and bake for 30 minutes, remove foil and bake an additional 15 minutes.
  19. Cool 5 minutes before serving.

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