Vegetable Cheese Enchiladas


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These yummy, vegetarian enchiladas are a snap to prepare with help of the microwave.

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  • 1/2 C. chopped carrots
  • 1/2 C. chopped onion
  • 1 C. diced mushrooms
  • 1/2 C. chopped zucchini
  • 1 Tbs. butter
  • 1 (1.62 oz.) pkg. enchilada sauce mix
  • 1 (18 oz.) can tomato sauce
  • 1 1/2 C. water
  • 8 corn tortillas
  • 8 oz. Jack cheese, sliced
  • 1/4 C. Parmesan cheese
  • 4 oz. shredded Cheddar cheese

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Place vegetables and butter in a glass casserole. Microwave on high 2-3 minutes, stirring every minute; set aside. Combine enchilada mix, tomato sauce and water in 1 1/2 qt. glass bowl. Microwave on high 3-4 minutes until boiling. Spoon 1/2 sauce into 2 qt. dish, dip tortillas in sauce. Place 1 oz. Jack cheese and 2 Tbs. vegetables on each tortilla. Roll up and place in dish. Spoon rest of sauce over tortillas. Sprinkle with Parmesan cheese and microwave on high for 8-10 minutes until bubbly in center, turning every 2 minutes. Sprinkle shredded cheese on top, then let stand for 10 minutes.

Reviews (1)

  • These are yummy, I just used enchilada sauce in a can diced green chilis. Loved having the vegies in there, they made this dish and the micro made it oh so simply!!! Thanks for another great one!

    Flag as inappropriate Rebecca007  |  March 8, 2009

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