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Easy Cheesy Vegetable Rice Enchiladas

  • Recipe Submitted by on

Category: Dinner Party, Rice, Cheese, Peppers

 Ingredients List

  • 1-2 Tablespoons cooking oil of your choice
  • ¾ cup chopped onion
  • ½ cup chopped bell pepper
  • 1 cup shredded summer squash or zucchini, squeezed dry
  • 2 cloves garlic, smashed (I roast my crop, directions here)
  • ¼ cup chopped roasted green chiles (I have Hatch chiles put up in the freezer)
  • 2 cups cooked rice
  • 1 14 ounce can enchilada sauce of your choice
  • 8 corn tortillas, taco size
  • 1 ½ cups shredded cheese (we used a blend of sharp cheddar and Dubliner)
  • ½ cup chopped cilantro leaves

 Directions

1. Preheat oven to 375 degrees Fahrenheit and a large skillet over medium high heat.

2. Add a splash of oil, and when it's hot sauté the onion and pepper 3 minutes until beginning to soften.

3. Add garlic, squash, and chiles and sauté until softened, another 5-8 minutes.

4. Stir in rice and about â…“ cup enchilada sauce to vegetable mixture, then set aside.

5. Pour about ¼ cup enchilada sauce in the bottom of an 8 inch baking pan.

6. Add â…› of skillet mixture and a sprinkle of cheese to a tortilla, roll it up and place seam side down in prepared pan. Repeat until all of the tortillas and vegetable mixture are used up.

7. Pour the rest of the enchilada sauce over the tortillas, then top with the remainder of the cheese and the cilantro.

8. Bake for 20 minutes until heated through.

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