These grilled veggie enchiladas make enough for six servings but you can double the ingredients to make more if you want to have this delicious dish again the next day. It is a good idea to soften up your tortillas in a bit of oil to make them easier to assemble. Let's Get Started!
The Ingredients To Gather:
- 1 Zucchini
- 2 Yellow Squash,
- 1 Red Onion,
- 8 Mushrooms,
- Salt And Pepper
- Olive Oil, for Grilling
- 3 cups Enchilada Sauce
- 12 whole Corn Tortillas
- Vegetable Oil, For Frying
- 3 cups Grated Monterey Jack Cheese
- 2 whole Green Onions,
- 4 whole Roma Tomatoes
- Chopped Cilantro
- Crumbled Queso Fresco Or Cotija Cheese
The Step By Step Directions To Follow:
- Heat a grill. Grill the vegetables, sprinkling with salt and pepper, until vegetables are slightly tender but not overly so. Remove from the grill and cut the vegetables into a large dice. Mix together.
- Heat enchilada sauce until warm.
- Heat 1/2 inch vegetable oil . Fry tortillas one at a time for only ten seconds per side .
- Remove from oil and place on a paper plate to drain.
- Preheat the oven to 375 degrees F.
- Dunk one tortilla in the sauce. Lay it on a plate and spoon one or two tablespoons of the vegetable mix in a line down the middle. Top with some cheese and green onion. Roll the tortilla, then place it seam side down in pan.
- Spoon some more sauce over the enchiladas and sprinkle on the remaining cheese. Bake for 20 minutes until the cheese is melted and bubbly. Serve immediately with diced tomatoes, cilantro, and crumbled queso fresco.
Finished!
These veggie enchiladas are so delicious you may like them better than the ones with meat. Have you tried these veggie enchiladas yet?
Let Us Know How They Turned Out For You!
Article Source: The Pioneer Woman
Very good