Spicy Mexican Vegetable Enchiladas with Spicy Tomato Sauce Recipe

Looking for an easy Spicy mexican vegetable enchiladas with spicy tomato sauce recipe? Learn how to make Spicy mexican vegetable enchiladas with spicy tomato sauce using healthy ingredients.


Submitted by astralhippy

Makes 2 servings



Very high in calories but worth it!, filling comfort food with a kick!

Recipe Ingredients for Spicy mexican vegetable enchiladas with spicy tomato sauce

1 tablespoon vegetable oil
1 medium onion, sliced
2 garlic cloves, chipped finely
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
3 1/2 oz mushrooms, sliced thinly
3 1/2 oz red pepper, sliced thinly
5 oz carrots, sliced thinly
5 oz butternut squash, sliced thinly
4 tablespoon boiling water
5 grams marigold vegetable boullion, powder
126 grams laughing cow light cheese
156 grams Discovery soft flour tortilla wraps , 4 wraps
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, chopped finely
45 grams hot red chili , chopped finely
250 grams tomatoes, quarterd
6 oz cherry tomatoes, quartered
2 tablespoons tomato puree
2 teaspoons dried oregano
1 salt and pepper, seaon to taste
2 1/2 oz cheese, grated

Recipe Directions for Spicy mexican vegetable enchiladas with spicy tomato sauce

  1. Cut the carrots, pepper, mushrooms and butternut sqaush into strips and place in a bowl, then heat the oil and fry off the sliced onion in a wok and soften, add the garlic and fry gentle for a few minutes, add the stock and fry off the spices, now add the vegetables and stir fry and mix in with the onions garlic and spices until vegetables are covered in the juice, place lid on wok and simmer for 15 - 20 minutes or until vegetables are just cooked with a little bite to them.

  2. While thats simmering, in a small bowl unwrap 6 laughing cow trinagles and with a knife spread and share the cheese onto one side of the four tortillas.

  3. Once the filling is cooked, share filling onto the four tortillas and wrap each totilla up tightly, place in an ovenproof dish, lasagna dishes are good to use and set aside.

  4. In a saucepan heat the olive oil and fry off the onion until soft, then fry off the chili pepper and garlic for a few minutes, then add the tomatoes, seasoning tomato puree and oregano, stir well and bring up to temperature, then simmer with lid on for 20 minutes, you can either leave chunky or blitz with a hand blender, cover enenchiladas with the sauce and sprinkle on the grated cheese.

  5. Cook in a pre heated oven gas mark 7 near the top for 20 - 30 minutes, or until enchiladas are bubbling and cheese is browned.

  6. This is a filling dish so you may not want an accompliment but if you do a salad is nice, but if you want to really pig out serve with garlic bread. Naughty but nice, enjoy!

Categories

Cheese, Herbs, Tomatoes, Vegetables, Main Dish, Mexican, Bake, Fry, Saute, Simmer, Stir Fry, Vegetarian

Nutrition Facts
Serving Size 809.9g
Amount Per Serving
Calories
811
Calories from Fat
347
% Daily Value*
Total Fat
38.6g
59%
Saturated Fat
13.1g
65%
Trans Fat
0.0g
Cholesterol
67mg
22%
Sodium
1530mg
64%
Potassium
1613mg
46%
Total Carbohydrates
88.7g
30%
Dietary Fiber
12.2g
49%
Sugars
22.7g
Protein
30.4g
Vitamin A 479% Vitamin C 257%
Calcium 59% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Very high in vitamin A
  • Very high in vitamin C
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