Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Vegetable Enchiladas

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Vegetable Enchiladas
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Servings
6
Servings
6
Vegetable Enchiladas
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Servings
6
Servings
6
Ingredients
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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 %

Stove Top Green Enchiladas

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Stove Top Green Enchiladas is perfect for those evenings when you’re short on time but want to prepare a healthy meal for your family.


stop top green enchiladas a recipe by dinner tonight
Stove Top Green Enchiladas
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Rating: 5
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Servings
7
Servings
7
stop top green enchiladas a recipe by dinner tonight
Stove Top Green Enchiladas
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Rating: 5
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Servings
7
Servings
7
Ingredients
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Instructions
  1. Heat the oil in a medium sauce pan.
  2. Sauté the chopped onion in the oil.
  3. Add the flour and cook for 1 minute.
  4. Add the chilies, chicken broth, chicken and garlic powder.
  5. Simmer uncovered for 5 minutes.
  6. Mix the cornstarch into about 1/4 cup of cold water until all the lumps are gone.
  7. Add to the chile and chicken mixture.
  8. Cook for 2 more minutes.
  9. Tear the tortillas into strips and divide in- to thirds.
  10. Add them to the pan and cook until they are hot, stirring with a spoon from time to time.
  11. Sprinkle the cheese over the enchiladas.
  12. Cover the pan and cook until the cheese has melted. Serve immediately.
Recipe Notes

Vegetarian Enchilada Casserole

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If you are looking for a great alternative for meat, try this colorful vegetable casserole. It is sure to satisfy your tummy and delight your taste buds.


Vegetarian Enchilada Casserole
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Servings
8
Servings
8
Vegetarian Enchilada Casserole
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Servings
8
Servings
8
Ingredients
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Instructions
  1. Preheat oven to 400°F.
  2. Lightly coat a 9 X 13 inch baking dish with cooking spray.
  3. Heat oil in a large nonstick skillet over medium-high heat.
  4. Add onion, and cook stirring often, until starting to brown (about 5 minutes).
  5. Stir in zucchini, beans, tomatoes, corn, and cumin; cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
  6. Scatter half the tortilla pieces in the baking dish.
  7. Top with half the vegetable mixture, half the enchilada sauce and half the cheese.
  8. Repeat to form another layer.
  9. Cover with foil.
  10. Bake the casserole for 15 minutes.
  11. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
Recipe Notes

Vegetarian Enchilada Casserole Nutrition Facts Serving size approx. 2x3 inch portion (264g) servings per container 8 Amount per serving Calories 240 % Daily Value Total Fat 5 g 6 % Saturated Fat 2 g 10 % Trans Fat 0 g Cholesterol 10 mg 3 % Sodium 500 mg 22 % Total Carbohydrate 40 g 15 % Dietary Fiber 6 g 21 % Total Sugars 7 g Added Sugars 0 g 0 % Protein 11 g Vitamin D 0 mcg 0 % Calcium 158 mg 10 % Iron 2 mg 10 % Potassium 424 mg 10 %

Easy Cheesy Enchiladas

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These easy cheesy enchiladas are going to be a hit on your dinner table! They are so simple to whip up and the perfect way to use leftover chicken!


Easy Cheesy Enchiladas
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Servings
10
Servings
10
Easy Cheesy Enchiladas
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Servings
10
Servings
10
Ingredients
Ingredient for Enchiladas
Sauce
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Instructions
  1. Heat cream cheese in large skillet over medium heat until soft.
  2. Stir in chicken and ½ cup of the salsa; mix well.
  3. Add 1/2 cup shredded cheese; stir until melted.
  4. Spoon enchilada filling onto each tortilla; roll up.
  5. Place seam side down in baking dish.
  6. Top with remaining salsa and cheese.
  7. Bake at 350̊ F for about 15 minutes, or until heated through and through.
  8. Serve with yogurt sauce.
Recipe Notes

Easy Cheesy Enchiladas Nutrition Facts Serving size (125g) servings per container 10 Amount per serving Calories 130 % Daily Value Total Fat 3.5 g 4 % Saturated Fat 1.5 g 8 % Trans Fat 0 g Cholesterol 35 mg 12 % Sodium 410 mg 18 % Total Carbohydrate 8 g 3 % Dietary Fiber 1 g 4 % Total Sugars 4 g Added Sugars 0 g 0 % Protein 16 g Vitamin D 0 mcg 0 % Calcium 245 mg 20 % Iron 0 mg 0 % Potassium 212 mg 4 %

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