Veggie Enchilada Recipe
Two hand-rolled flour tortillas filled with a colorful blend of our fresh, seasoned, and grilled vegetables with shredded mozzarella cheese. Smothered with our creamy queso blanco and served with Spanish rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Veggie Enchilada Ingredients
Method
Instructions
- 1
- 2
Assemble the Enchiladas
Lay out the flour tortillas and divide the vegetable mixture evenly between them. Sprinkle shredded mozzarella cheese on top of the vegetables. Roll the tortillas tightly to enclose the filling.
- 3
Bake the Enchiladas
Place the rolled enchiladas seam side down in a baking dish. Pour the queso blanco over the top. Bake in a preheated oven at 350°F (175°C) for 20 minutes or until heated through and the cheese is bubbly.
- 4
Serve
Serve the veggie enchiladas hot with a side of Spanish rice.
