Spicy Vegetable Enchiladas

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Vegetables never tasted so good!

5 servings
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
1/2 cup onion, chopped
1 box (10 ounces) frozen chopped spinach, thawed
1 cup frozen chopped broccoli, thawed
1 can (14 to 16 ounces) diced tomatoes, undrained
1 package taco seasoning
1-1/4 teaspoon red crushed pepper
1/2 cup ricotta cheese
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1 package (10 count) flour tortillas, 6-inch
1 can (15 ounces) tomato sauce, divided

Heat oil over medium-high heat in a large skillet about 1 to 2
minutes. Add onion and sauté until tender. Add spinach,
broccoli, diced tomatoes, 2 tablespoons of the taco or enchilada
seasoning, and 1 teaspoon crushed red pepper; stir and cook
until liquid is evaporated, about 10-15 minutes. Remove from

Add ricotta and 1 cup Monterey Jack cheese. Stir until well

Preheat oven to 350º F.

Coat the bottom of a 13 x 9-inch pan with 2/3 cup of tomato

Place 1/3 cup vegetable mixture in each tortilla; roll tightly and place seam side down, in pan. In a small bowl, whisk remaining tomato sauce and taco seasoning with 1/4 teaspoon crushed red pepper. Pour over tortillas. Top with 1 cup Monterey Jack cheese and cover with foil.

Bake for 25 minutes; remove foil and continue baking 5 more
minutes. Remove from oven. Let sit 5 minutes before

TIP: For a milder heat level, decrease crushed red pepper.

Total Time
Bake Time 30 minutes
Nutritional Facts
Total Fat grams 22.00
Saturated Fat grams 10.00
Cholesterol milligrams 48.00
Sodium milligrams 1776.00
Total Carbohydrates grams 57.00
Protein grams 25.00
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