Easy Veggie Enchiladas With Quick Sauce
photo by newspapergal
- Ready In:
- 1 tablespoon olive oil
- 4 tablespoons flour
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder (or some chopped garlic)
- 1 tablespoon chili powder
- 4 cups vegetable broth (or chicken or beef, if you like)
- 1⁄2 cup tomato sauce (I actually used Prego)
- 1⁄2 cup salsa
- 4 (10 inch) flour tortillas
- 1⁄2 cup chopped mushroom
- 1⁄2 cup chopped green pepper
- 1⁄4 cup chopped red pepper
- 1⁄2 cup chopped onion
- 1 1⁄2 cups grated cheese (I used sharp cheddar and monterey jack or colby)
- Sauté olive oil, spices and flour in a pot (it must hold about 4 cups of enchilada sauce) until browning and fragrant.
- Break up clumps as best you can.
- Add vegetable broth, tomato sauce and salsa and simmer, stirring frequently until thickened.
- Preheat oven to 350°F.
- Sauté veggies with olive oil or butter until onions are transparent.
- Heat tortillas in the microwave until soft (about 35 seconds) or put some butter in a skillet and toast that way.
- The tortillas just need to be soft enough to fold into enchiladas without breaking.
- Fill tortillas with veggie mixture.
- Add desired amount of cheese.
- Drizzle sauce in enchilada.
- Fill a pan or casserole dish with a thin layer of enchilada sauce, place enchiladas in dish as completed.
- Finally, pour sauce over enchiladas and sprinkle remaining cheese on top.
- Bake 15-20 minutes at 350°F.
- **Any additional veggies or spices can be added, removed or altered in accordance to personal tastes- let me know how it works out!
Questions & Replies
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Loved this! Made the sauce as directed, except I only had 3 cups of chicken broth. A lot of seasonings go into the sauce, but it comes out flavorful - not spicy hot. I like the suggestion to only use 2 cups of broth and will do that next time. I branched out on the fillings and used diced red onion, broccoli chopped very small, and chopped mushrooms. When they had cooked down, I added half a block of neufchatel cheese and melted that in. (You could use cream cheese or lowfat cream cheese, but I like neufchatel for the fat/flavor trade off.) I rolled the filling in low carb tortillas poured the sauce over, sprinkling with some grated cheddar. Loved it! The cream cheese gives the filling a nice creamy/gooey texture without using a lot of it. We didn't miss the meat at all. I did have extra sauce, and I mixed that in with more salsa and added that to cooked brown rice with canned black beans to make an easy version of black beans and rice.
DH & I really enjoyed this, although I did make some changes - mostly due to what I had on hand, but I did make one significant change: I only used 2 cups of veggie broth. I still had enough sauce to easily cover a 9x13 pan of 7 enchiladas - and I still have some leftover. I really think that 4 cups would've produced way too much sauce and really diluted the seasonings too much. In addition to the seasonings listed, I added a good pinch of salt (b/c I used organic, no-salt-added tomato sauce) and a dash of red pepper. I added about a half-cup of fat-free refried beans to the veggie mixture. This recipe is really versatile, and one I will prepare again. :)
Yumm. This is a keeper. No more canned enchilada sauce for us. We were able to use up leftover pasta sauce and salsa, making this a truly home made sauce with the ease of the canned stuff. We weren't sure if we were going to like the sauce when we were making it, and were surprised at how great it tasted in the end. We made this recipe just as directed, and now have a great base recipe to play with. I'm sure the sauce will taste different every time, depending on the kinds of tomato sauce and salsa we happen to have on hand. Thanks for another good one, Roosie.
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