How do you make vegetarian enchiladas?

Question

I eat meat, but no one else in my family does. I can make enchiladas with chicken, but I'm not sure how to make them without it.

Answer 1

VEGETARIAN ENCHILADA

12 x 18 inch Pyrex baking dish
1 (28 oz.) can enchilada sauce (Las Palmas brand)
2 cans vegetarian refried beans (Rosarita brand)
2 to 3 tsp. ground cumin
2 to 3 tsp. chili powder
4 c. broccoli, diced
2 green peppers, sliced
2 c. frozen cut corn
2 onions, diced
24 corn tortilla
1/2 c. water
Low fat Mozzarella cheese (optional)

Heat tortillas to make them a little soft so that it will be easier to work with (microwave will help a lot).
Microwave or steam vegetables until half cooked.

Mix refried beans, cumin and chili powder.

Lay 18 tortillas out and spread refried beans mixture on each of the tortillas. Then distribute the vegetables evenly and roll the tortillas around the vegetables.

Place the extra 6 tortillas on bottom of baking dish. Then place the rolled tortilla in the baking dish. When this is done, add the water over the whole thing, then add the enchilada sauce and cheese.

Cover the whole thing with aluminum foil and bake at 350 degrees for 2 to 3 hours.

Answer 2

Some have posted vegetarian recipes. I would, however, HIGHLY discourage you from including cheese and/or other dairy/egg in the meal. Why? Not only do some people just abstain from those, but they're among the top 8 food allergens. There's nothing wrong with a delicious rice, bean, and portabello mushroom enchilada smothered in sauce!

Answer 3

You can use any of the sauce recipes listed below, but if you are in a time crunch the canned sauces work just tine. Here is my favorite vegetarian enchiladas that my family loves.

1- can of black beans
1- can corn
1- 8 oz block of frozen spinach thawed and drained
1- 16 oz bag of frozen broccoli and zucchini thawed and drained, and chopped fine. (I use a food processor)
1- 8 oz can of mild green chili's
1- 8 oz can of chopped olives
12 oz of shredded cheese

Mix the above veggies (minus the olives and cheese) in a bowl. Place half the sauce on the bottom of the pan. Fill 10 corn tortillas with 1 oz of cheese and a little over half cup of veggies. Top with the remainder of the sauce, cheese and olives. Bake 350 degrees for 45 minutes.

Answer 4

oz. vegetable oil (preferably Safflower)
1 lg. onion, finely chopped
1 clove garlic, finely chopped
1/4 lb. sliced mushrooms
1 green pepper, seeded and chopped
1 tomato, peeled and coarsely chopped
1 green chili pepper, seeded and chopped
1/2 tsp. salt
Dash of black pepper and other spices to taste
1 c. sour cream
2 oz. cheddar cheese, shredded
4 tortillas

Heat the oil in a skillet and saute the onions until tender. Add the garlic, mushrooms, and green pepper. Cook while stirring for 3 minutes. Add the tomatoes, chili pepper, salt, pepper, and other spices and bring to a boil. Reduce heat and simmer for 3 minutes, stir in the sour cream, and remove from the heat. Divide half the mixture among the 4 tortillas, roll each one up, place them in a shallow baking dish. Pour remaining sauce over the top and sprinkle with the cheese. Bake at 400 degrees for 10 minutes

Answer 5

If you like your recipe keep it. Increase the cheese in the enchilada. Here in New Mexico adding a fried egg on top is traditional and delicious.

Answer 6

Here's a recipe for a cheese enchilada.

Sauce
1/2 10-ounce package frozen chopped spinach
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
1 cup milk
6 tablespoons chopped fresh cilantro
3 green onions, minced
1/2 4-ounce can diced green chilies, drained
1 3/4 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon dried crushed red pepper

Enchiladas
1/2 cup vegetable oil
12 6-inch corn tortillas
3 cups grated mild cheddar cheese
1 1/2 cups grated Monterey Jack cheese
1/2 cup finely chopped onion
1 tablespoon chopped fresh cilantro


1/2 cup sour cream

For sauce:
Cook spinach according to package instructions. Drain well. Set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in whipping cream and milk. Simmer until thickened, about 5 minutes. Stir in spinach, cilantro, green onion, chilies, cumin, coriander and red pepper. Puree in batches in processor until almost smooth. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

For enchiladas:

Heat oil in heavy small skillet over medium-high heat. Using tongs, briefly dip each tortilla in oil to soften, about 15 seconds per side. Transfer to paper towels and drain. Combine cheeses in large bowl; set aside
1 1/2 cups for topping. Combine onion and cilantro in small bowl. Place 1/4 cup cheese mixture in center of 1 tortilla. Spoon 2 teaspoons onion mixture over. Roll up tortilla. Place seam side down in large glass baking dish. Repeat with remaining tortillas, cheese and onion, using 1/4 cup cheese for each. (Can be made 1 day ahead. Cover and chill.)

Preheat oven to 375°F. Stir sour cream into sauce; pour over enchiladas. Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.

Serves 6.

Answer 7

Inside

black beans (they are usually vegetarian)
yellow corn
cheese
cilantro
onions
cumin

After baking

tomatoes
avocado
black olives
sour cream

Answer 8

Paleo diet its a diet based around eating real food unprocessed

Answer 9

i would just make cheese encheladas...just fill with cheese instead of chicken....if they want something else you can fill with mushrooms or zuccini...

unless they dont eat cheese