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Easy Veggie Enchiladas with Quick Sauce

Easy Veggie Enchiladas with Quick Sauce prepared dish

A quick and flavorful vegetarian enchilada dish with a homemade sauce. Easy to customize with your favorite vegetables and spice level.

This recipe is Mexican style, lunch, scaled for 6 servings, with 20 min prep and 25 min cook.

Prep: 20 min · Cook: 25 min · Total: 45 min · Serves: 6

Quick cooking notes

  • Core ingredients include olive oil, all-purpose flour, chili powder, paprika.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 2 cups vegetable broth
  • 1 cup tomato sauce
  • 0.5 cup salsa
  • 1 medium onion (chopped)
  • 1 medium green bell pepper (chopped)
  • 1 cup mushrooms (sliced)
  • 1 small red bell pepper (chopped)
  • 2 cups cheese (shredded)
  • 8 large flour tortillas

Instructions

  1. In a saucepan, heat olive oil and stir in flour, chili powder, paprika, cumin, and garlic powder until fragrant.
  2. Gradually whisk in vegetable broth, tomato sauce, and salsa. Simmer until thickened.
  3. Preheat oven to 175°C (350°F).
  4. In a skillet, sauté onion, peppers, and mushrooms until softened.
  5. Warm tortillas until soft.
  6. Fill each tortilla with vegetable mixture, cheese, and a drizzle of sauce.
  7. Roll and place in a baking dish over a thin layer of sauce.
  8. Pour remaining sauce over enchiladas and top with cheese.
  9. Bake for 15–20 minutes until heated through and cheese is melted.
  10. Serve warm.

Nutrition (per serving)

  • Calories: 380
  • Protein: 14 g
  • Fat: 16 g
  • Carbohydrates: 45 g
  • Sugar: 6 g
  • Sodium: 520 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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