Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, garden vegtable enchiladas 🍅. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Garden Vegtable Enchiladas 🍅 is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Garden Vegtable Enchiladas 🍅 is something that I have loved my entire life.

Great recipe for Garden Vegtable Enchiladas 🍅. Always super delicious and the leftovers are always great to take to work the next day! One of my absolute favorite recipes.

To get started with this particular recipe, we have to prepare a few ingredients. You can have garden vegtable enchiladas 🍅 using 19 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Garden Vegtable Enchiladas 🍅:

1. Make ready 1/4 cup chopped red bell pepper
2. Take 1/4 cup chopped orange bellpepper
3. Make ready 1/4 cup chopped red bell pepper
4. Make ready 1/2 Cup chopped cilantro
5. Get 1 chopped shiitake mushroom
6. Prepare 1/4 cup chopped red onion
7. Get 1 jalapeno chopped (optional)
8. Make ready 1/2 Cup shredded cheese (optional)
9. Make ready 1 can green enchilada sauce
10. Prepare 1 Tsp cumin
11. Take 1 Tsp peprika
12. Prepare 1 Tsp onion powder
13. Make ready 1 Tsp garlic powder
14. Make ready 1/2 Tsp salt
15. Make ready 1/8 cup canned green chillies
16. Get 1 can chilli beans (optional)
17. Get 1 Tbs oil
18. Make ready Avacado for garnish (optional)
19. Make ready 5 corn or flour tortillas

These go great with a side of black or pinto beans and a salad with chopped tomato and avocado. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Spoon some more sauce over the enchiladas and sprinkle on the remaining cheese.

Steps to make Garden Vegtable Enchiladas 🍅:

1. Chop vegtables: bell peppers, jalapeno,mushroom, onion. Add into frying pan and add oil. Turn on medium heat. Add in cilantro, green chillies, and spices. Sautee vegtables until translucent in appearance.
2. Once vegtables are finished let vegtables set for 15min uncovered to cool down.
3. Prepare pan by putting some of the enchillada sauce in the bottom of the pan. This helps prevent sticking. I personally prefer green chilli enchilada sauce, however any enchilada sauce is sure to work great.
4. Once vegtables are cooled take tortillas (I like to use tortillas that are a blend of both corn and flour) and place flat. Add 1/4 cup of the cooked vegtables onto the tortilla. I like to add chilli beans onto mine however this is optional.
5. Roll enchiladas and place them in prepared pans. Once all enchiladas are placed in the pan add remaining enchillada sauce on top. Add cheese (optional) and cilantro (optional) on top. This recipe makes about 5 enchiladas in total.
6. Cook enchiladas at 350* for 15-25 min. Check enchiladas every 10min until golden brown around edges.
7. Let cool for 5-10 minutes before serving. Garnish with toppings of choice. My favorite is Avacado, green onion, and jalapeno! Enjoy!

Serve immediately with diced tomatoes, cilantro, and crumbled queso fresco. Place the enchilada, seam side down, in the prepared pan. Repeat with the remaining tortillas and filling, heating the remaining tortillas in the same manner and arranging the enchiladas so they line up snugly in the pan. Add kale, stir to coat in oil, and season with salt. Reduce heat to low and stir in ½ cup water.

So that is going to wrap this up with this exceptional food garden vegtable enchiladas 🍅 recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!