Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, garden vegtable enchiladas 🍅. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Garden Vegtable Enchiladas 🍅 is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Garden Vegtable Enchiladas 🍅 is something which I have loved my whole life.

Great recipe for Garden Vegtable Enchiladas 🍅. Always super delicious and the leftovers are always great to take to work the next day! One of my absolute favorite recipes.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook garden vegtable enchiladas 🍅 using 19 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Garden Vegtable Enchiladas 🍅:

1. Get 1/4 cup chopped red bell pepper
2. Prepare 1/4 cup chopped orange bellpepper
3. Prepare 1/4 cup chopped red bell pepper
4. Get 1/2 Cup chopped cilantro
5. Prepare 1 chopped shiitake mushroom
6. Take 1/4 cup chopped red onion
7. Get 1 jalapeno chopped (optional)
8. Make ready 1/2 Cup shredded cheese (optional)
9. Take 1 can green enchilada sauce
10. Prepare 1 Tsp cumin
11. Prepare 1 Tsp peprika
12. Prepare 1 Tsp onion powder
13. Take 1 Tsp garlic powder
14. Make ready 1/2 Tsp salt
15. Make ready 1/8 cup canned green chillies
16. Take 1 can chilli beans (optional)
17. Get 1 Tbs oil
18. Take Avacado for garnish (optional)
19. Prepare 5 corn or flour tortillas

These go great with a side of black or pinto beans and a salad with chopped tomato and avocado. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Spoon some more sauce over the enchiladas and sprinkle on the remaining cheese.

Instructions to make Garden Vegtable Enchiladas 🍅:

1. Chop vegtables: bell peppers, jalapeno,mushroom, onion. Add into frying pan and add oil. Turn on medium heat. Add in cilantro, green chillies, and spices. Sautee vegtables until translucent in appearance.
2. Once vegtables are finished let vegtables set for 15min uncovered to cool down.
3. Prepare pan by putting some of the enchillada sauce in the bottom of the pan. This helps prevent sticking. I personally prefer green chilli enchilada sauce, however any enchilada sauce is sure to work great.
4. Once vegtables are cooled take tortillas (I like to use tortillas that are a blend of both corn and flour) and place flat. Add 1/4 cup of the cooked vegtables onto the tortilla. I like to add chilli beans onto mine however this is optional.
5. Roll enchiladas and place them in prepared pans. Once all enchiladas are placed in the pan add remaining enchillada sauce on top. Add cheese (optional) and cilantro (optional) on top. This recipe makes about 5 enchiladas in total.
6. Cook enchiladas at 350* for 15-25 min. Check enchiladas every 10min until golden brown around edges.
7. Let cool for 5-10 minutes before serving. Garnish with toppings of choice. My favorite is Avacado, green onion, and jalapeno! Enjoy!

Serve immediately with diced tomatoes, cilantro, and crumbled queso fresco. Place the enchilada, seam side down, in the prepared pan. Repeat with the remaining tortillas and filling, heating the remaining tortillas in the same manner and arranging the enchiladas so they line up snugly in the pan. Add kale, stir to coat in oil, and season with salt. Reduce heat to low and stir in ½ cup water.

So that’s going to wrap it up for this exceptional food garden vegtable enchiladas 🍅 recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!