Vegetable Enchiladas
Vegetable Enchiladas
Servings
6
Servings
6
Ingredients
Instructions
  1. Preheat oven to 350˚ and spray 8×8 baking dish with nonstick cooking spray.
  2. In a small mixing bowl, combine 3/4 cup Monterey Jack cheese, ricotta cheese, chili powder and cumin. Set aside.
  3. In a separate microwave safe mixing bowl, combine tomato, zucchini, carrots, green pepper and onion. Cover and cook in the microwave for 4 minutes.
  4. Wrap tortillas in a damp paper towel and microwave for 30-45 seconds or until warm.
  5. Spoon cheese mixture evenly on all 6 warm tortillas and top with vegetable mixture. Roll tortillas up and place in a baking dish seam side down.
  6. Spread salsa and remaining 1/4 cup shredded cheese evenly over enchiladas and bake for 20 minutes.
  7. Allow to cool for 5 minutes and serve.
Recipe Notes

Vegetable Enchiladas Nutrition Facts Serving size (178g) servings per container 6 Amount per serving Calories 160 % Daily Value Total Fat 4.5 g 6 % Saturated Fat 2.5 g 13 % Trans Fat 0 g Cholesterol 15 mg 5 % Sodium 360 mg 16 % Total Carbohydrate 21 g 8 % Dietary Fiber 2 g 7 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 9 g Vitamin D 0 mcg 0 % Calcium 317 mg 25 % Iron 1 mg 6 % Potassium 253 mg 6 %