Vegetable Enchiladas
Recipe Center

Vegetable Enchiladas
Vegetable Enchiladas
1 medium onion, chopped
3/4 cup diced zucchini
3/4 cup diced yellow squash
3/4 cup diced tomatoes
1/2 cup corn
1 (4- oz.) can diced green chiles
1 (2.25- oz.) can sliced ripe olives, drained
2 tsp. Morton & Bassett Mexican Seasoning
2 (14- oz.) cans enchilada sauce
1 (14.6- oz.) package corn tortillas
1 (8- oz.) bag shredded reduced-fat Mexican blend cheese, divided
Light sour cream (optional)
Sliced green onions (optional)
Chopped fresh cilantro (optional)

Prep: 30 minutes, Cook: about 1 hour, Makes: 10

1. Spray a large nonstick skillet liberally with nonstick cooking spray and place over medium heat. Add onion; cook, stirring frequently, for 10 minutes. Stir in zucchini, squash, tomatoes, corn, chiles, olives and seasoning; cook for 5 minutes more.

2. Preheat oven to 375°F and cover the bottom of a 13-by-9-inch baking dish with enchilada sauce.

3. Place tortillas on a plate and cover with a damp paper towel. Microwave on HIGH for 1 minute to soften.

4. Dip each tortilla in enchilada sauce and spoon about 1/3 cup vegetables and 1 tbsp. cheese inside of each. Roll up and place seam side down in baking dish.

5. Tent loosely with foil and bake for 30 minutes. Remove foil and sprinkle with remaining cheese; bake for 10 minutes more. Serve with sour cream, green onions and cilantro, if you like.

Wine Suggestion
Riesling - The hint of sweetness in this white wine balances the spice in our Tex-Mex enchiladas.
Nutritional Information:
(based on 1 enchilada): 240 calories, 11 g protein, 12 g total fat (5 g sat., 0 g trans), 27 g carbohydrate, 3 g fiber, 2 g sugar, 30 mg cholesterol, 400 mg sodium, 5 points