Recipe of Garden Vegtable Enchiladas 🍅 in 22 Minutes for Young Wife

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, garden vegtable enchiladas 🍅. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Garden Vegtable Enchiladas 🍅 is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Garden Vegtable Enchiladas 🍅 is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook garden vegtable enchiladas 🍅 using 19 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Garden Vegtable Enchiladas 🍅:

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

Enchiladas are a go-to weeknight meal for me because they're easy to assemble and have a short bake time. These colorful enchiladas are filled with assorted roasted vegetables and the perfect amount of cheese — just enough for there to be a satisfying amount in every bite — but not so much. Warm up with this enchiladas verdes recipe. Follow this recipe for a quick and easy weeknight meal.

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 over enchiladas and top with cilantro, if desired. Amalia's enchiladas verdes were the best in their class. The sauce wasn't complex, as it was just a tomatillo, serrano, garlic and cilantro blend. Amalia's was a family restaurant so I suspect some. The Only Weed Identification Guide You'll Ever Need.

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