Spicy Vegetable Enchiladas Recipe
-
Yield:
5 servings
-
Total Time:
1 hr 5 mins
-
Prep Time:
35 mins
-
Cook Time:
30 mins
Ingredients
- 1 tablespoon Mazola® Corn Oil
- 1/2 cup onion, chopped
- 1 box ( ounces) frozen chopped spinach, thawed
- 1 cup frozen chopped broccoli, thawed
- 1 can (14 to 16 ounces) diced tomatoes, undrained
- 1 package Taco Seasoning
- 1-1/4 teaspoon red crushed pepper
- 1/2 cup ricotta cheese
- 2 cups (8 ounces) shredded Monterey Jack cheese, divided
- 1 package (10 count) flour tortillas, 6-inch
- 1 can (15 ounces) tomato sauce, divided
Instructions
- Heat oil over medium-high heat in a large skillet about 1 to 2
- minutes. Add onion and Sauté until tender. Add spinach,
- broccoli, diced tomatoes, 2 tablespoons of the taco or enchilada
- seasoning, and 1 teaspoon crushed red pepper; stir and cook
- until liquid is evaporated, about 10-15 minutes. Remove from
- heat.
- Add ricotta and 1 cup Monterey Jack cheese. Stir until well
- mixed.
- Preheat oven to 350℉ F.
- Coat the bottom of a 13 x 9-inch pan with 2/3 cup of tomato
- sauce.
- Place 1/3 cup vegetable mixture in each tortilla; roll tightly and place seam side down, in pan. In a small bowl, whisk remaining tomato sauce and taco seasoning with 1/4 teaspoon crushed red pepper. Pour over tortillas. Top with 1 cup Monterey Jack cheese and cover with foil.
- Bake for 25 minutes; remove foil and continue baking 5 more
- minutes. Remove from oven. Let sit 5 minutes before
- serving.
- TIP: For a milder heat level, decrease crushed red pepper.
