Vegetable
Enchiladas
INGREDIENTS:
Corn Tortillas
Enchilada Sauce
(homemade or canned)
A variety of cooked Vegetables -- Mushrooms, Spinach, Bell Peppers,Asparagus, grilled or
sautéed
a bit of Vegetable Oil
Heavy Whipping Cream
Velveeta Cheese
Balsamic Vinegar
(optional)
Any type of Mexican White Cheese (or you can use Brick, Mozzerella, Swiss, etc)
Black and Green Olives sliced (optional for stuffing or garnish)

DIRECTIONS:
Prepare all your Veggies for quick assembly. I sautéed Mushrooms and added to a Alfredo
Sauce
with fresh Spinach.




















Try quick baking fresh Asparagus with a dab each of Olive Oil & Balsamic Vinegar.

Get Cheese slices ready. Coat the bottom of a baking dish with some spray on oil and a small
amount of Enchilada sauce, add a bit of water to dilute and swoosh around. This will help stop
the Enchiladas from sticking.  
When all your Vegetables are ready for assembly, coat Tortillas on both sides with Enchilada
sauce, and very quickly fry in a dab of Vegetable Oil in a non stick sauté pan. Use 2 Tortilla's
per Enchilada.
When stuffing with the Creamy Veggies, use only the Veggies and not the Cream for the
stuffing. You can use the rest of the Cream sauce to top the Enchiladas.







































You can do one of several things now. Top with Cheese, roll up and put in baking pan about 1/2
inch apart, then top with Cream sauce, Asparagus, Olives, etc., and top with White Cheese.
Bake till Cheese melts.
Or you can top with Cheese & your Vegetables, roll up, and top with either more Enchilada
Sauce or some of the Cream Sauce. Top this with White Cheese & Bake till Cheese melts.
NOTE:
I used frozen Asparagus, and cut off the tough stems keeping the tips. I baked for a few
minutes in the oven with a drizzle of Balsamic Vinegar for some zippity do dah.
You can also use canned Asparagus if you want.

SPINACH:
You can use frozen Spinach, just make sure to totally thaw and then drain and pat dry with
paper towels.
I used fresh Spinach, and REMOVED the stems. If you use fresh, you can either just toss in
the Heavy Cream-Mushroom mixture, or sauté in a notch of Butter and then add OR, you can
quickly boil, drain and pat dry and then add to the sauce.
GREEN KALE is another option, and if using that fresh, boil for a few minutes, drain, pat dry,
chop up and then add to the sauce.

SWEET & CHILI PEPPERS:
You can Grill or sauté (in a bit of oil till lightly charred, then add water to "boil"/steam till soft)
some Sweet Peppers. You can also top with diced up canned Green Chili Peppers.
You can also take fresh Green Chili Peppers, put under broiler till just slightly charred, then
put in plastic zip lock to steam. This makes peeling the skin off easy. Remove stem and seeds
as well & throw away. Chop up the chili's and put inside or on top of Enchilada.
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Recipes for:

Homemade
Enchilada Sauce
HERE

Alfredo Sauce HERE
   
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