Vegetable enchiladas

    35 min

    These courgette, mushroom and tomato vegetable enchiladas smothered with melted cheese are an easy way to use up lots of vegetables that you probably have in your fridge.

    1 person made this

    Serves: 10 

    • 2 tablespoons butter
    • 675g sliced courgettes
    • 450g mushrooms, sliced
    • 1 onion, sliced
    • 675g tomatoes, chopped
    • salt and pepper to taste
    • 675g Monterey Jack cheese, grated
    • 10 large flour tortillas

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a baking dish.
    2. Melt butter in a large pan over medium heat. Mix together the courgette, mushrooms, onion, tomatoes, salt and pepper; add vegetables to the pan. Cook and stir until the vegetables are soft.
    3. Warm the tortillas 2 to 3 minutes, until soft, in the preheated oven. Fill the warmed tortillas with vegetable mixture and grated cheese, reserving some of both for topping. Roll the filled tortillas and place them seam side down in the baking dish. Cover with the remaining vegetable mixture. Top with remaining cheese.
    4. Bake in the preheated oven 15 minutes, or until the cheese is bubbly.

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