Veggie Enchiladas

This is one of our absolute favorite Veggie Enchiladas recipes! Packed full of flavor. This one is a keeper for sure.

veggie enchiladas

My wife is always on me to make healthier recipes. I think she would agree that this Veggie Enchilada dish is just that. A bit healthier than some of the other recipes I have published in the past.

bell peppers onions and celery

The beauty of this enchilada recipe is that you can substitute many of the ingredients to your liking. I always have onion, corn, celery and bell peppers handy so that is what I used for this recipe. Feel free to substitute if you feel like it.

mixture for enchiladas

I always recommend warming up the corn tortillas before rolling them to make them more pliable. When they are cold, they are prone to cracking which you don’t want when making this enchilada recipe.

enchilada mixture in skillet

When the time comes to warm up your tortillas, you have a few options. You can wrap the tortillas in foil and bake them for 10 minutes at 350°F.

You can also put them in a non-stick pan to heat both sides of the tortilla (this is how I usually do it), heat them over an open flame, or if you must, wrap them in a damp paper towel and microwave them for about 30 seconds.

velveeta

I usually use Jasmine Rice for this recipe but feel free to use whatever you got. If you decide to use boxed rice, I suggest you use one with as little flavoring as possible so it doesn’t “fight” with the other ingredients.

veggie enchiladas

Enchilada connoisseurs will notice that this enchilada recipe calls for corn tortillas. Usually, enchiladas are made with flour tortillas but in keeping with the “veggie” theme, we decided to use corn tortillas.

But remember, use what you got. You can easily substitute the corn for some flour tortillas.

veggie enchiladas

You will need the following ingredients to make this Veggie Enchiladas recipe (see recipe card for quantities): Yellow Onion, Bell Pepper, Celery, Frozen Corn, Velveeta Cheese, Ricotta Cheese, Cooked Rice, Salt & Pepper, Corn Tortillas, Green Enchilada Sauce, Mexican Blend Cheese, Sour Cream, Baby Spinach and Diced Tomatoes.

  1. Preheat the oven to 350°F.
  2. In a skillet, over medium heat, add the onion and bell pepper and cook for about 5 minutes, stirring occasionally until lightly browned.
  3. Add the corn, celery and Velveeta cheese, and stir until the cheese is melted. Add the rice and ricotta cheese and mix well. Season to taste with salt and pepper.
  4. Spread 1/2 cup of enchilada sauce in the bottom of a 9 x 13 baking dish. Set aside
  5. Heat the tortillas to make them more pliable. Fill each tortilla with the ricotta cheese mixture. Roll the tortilla and place the seam side down in the prepared baking dish.
  6. Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle the Mexican Blend Cheese over the top.
  7. Bake for 30 minutes or until bubbly and starting to brown.
  8. Optionally garnish with sour cream, green onions and salsa.

Printable Recipe Card

Veggie Enchiladas

Veggie Enchiladas

This is one of our absolute favorite Veggie Enchilada recipes! Packed full of flavor. This one is a keeper for sure.
5 from 3 votes
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course Main Course
Cuisine Mexican
Servings 8
Calories 315 kcal

Equipment

  • Skillet
  • Baking Dish

Ingredients
 

  • 1 Cup Yellow Onion, diced
  • 1 Bell Pepper, chopped
  • 1 Cup Frozen Corn, thawed
  • 1 Cup Celery, diced
  • 8 oz Velveeta Cheese
  • ½ Cup Ricotta Cheese, low fat
  • 2 Cups Cooked Rice
  • Salt and Pepper, to taste
  • 10 Corn Tortillas, or more as needed
  • 1 ½ Cups Green Enchilada Sauce
  • 1 Cup Mexican Blend Cheese, shredded
Garnish (optional)
  • Sour Cream
  • Green Onions, diced
  • Salsa
  • Black Olives

Instructions
 

  • Preheat the oven to 350°F.
  • In a skillet, over medium heat, add the onion and bell pepper and cook for about 5 minutes, stirring occasionally until lightly browned.
  • Add the corn, celery and Velveeta cheese, and stir until the cheese is melted. Add the rice and ricotta cheese and mix well. Season to taste with salt and pepper.
  • Spread 1/2 cup of enchilada sauce in the bottom of a 9 x 13 baking dish. Set aside
  • Heat the tortillas to make them more pliable. Fill each tortilla with the ricotta cheese mixture. Roll the tortilla and place the seam side down in the prepared baking dish.
  • Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle the Mexican Blend Cheese over the top.
  • Bake for 30 minutes or until bubbly and starting to brown.
  • Optionally garnish with sour cream, green onions and salsa.

Nutrition

Calories: 315kcalCarbohydrates: 41gProtein: 15gFat: 10gSaturated Fat: 6gCholesterol: 33mgSodium: 978mgPotassium: 354mgFiber: 4gSugar: 8gVitamin A: 1264IUVitamin C: 23mgCalcium: 329mgIron: 1mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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One Comment

  1. Janice says:

    This Veggie Enchiladas recipe was just great. Very tasty and the Mexican cheese gave it that extra flavour. A keeper in my books.

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