"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Veggie Enchiladas Recipe

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This recipe for Veggie Enchiladas, by , is from Love has Many Flavors , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Thompson, Lowell MI
Added: Friday, August 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
¼ C Favorite Salsa
Brown Instant Rice
Red and Yellow Pepper
Large Sweet Onion (Vidalia if in season)
2-3 Cans Green Chili Enchilada Sauce
1 ½ Tbsp Sour Cream
3 Cups Shredded Cheese (Mexican Style Preferred)
Fiesta Party seasoning or alternative Mexican Seasoning
Garlic (Fresh or Powdered)
Nature’s Seasoning Salt
Salt
Pepper

Directions:
Directions:
Preheat Oven to 350. Cook Brown Instant Rice with salsa and a little bit of water (flavor with garlic, onion powder, etc as desired). Roast Yellow and Red Peppers until charred over flame. Put peppers in a bowl and cover tightly with plastic wrap (about 20 min until skin starts to separate). Cut onion into julienne slices
Begin to saute onions. Peel skin from peppers and make julienne slices. Add peppers and seasoning to pan slightly brown.

Spray the bottom 9x13 pan with Pam. Warm tortillas in microwave with moistened paper towel. Line each tortilla with rice, veggies, and a small amount of cheese.
Wrap burrito style. Fill pan. Wisk Enchilada Sauce with Sour Cream. Add 1 ½ Tbsp of Mexican Seasoning (adjust for taste). Top Enchiladas with Sauce. Top with Cheese. Bake at 350 until golden and bubbly (about 45 minutes).

 

 

 

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