March 24, 2015 | Home >Healthy Kids >Veggie Enchiladas
Veggie Enchiladas
March 24, 2015 | Home >Healthy Kids >Veggie Enchiladas

Veggie Enchiladas

Enchiladas are a classic dish that is super popular for dinner.  Typically the recipe involves chicken, cream of chicken soup, cheese, sauce, more cheese, white tortillas……..you get the idea.  These veggie enchiladas are the healthy twist on our version of this meal Super Healthy Kids style.  You can make them open face, or rolled up like a burrito and either way you serve them they are delicious!

Veggie Enchilada with Text

We love fresh salsa, and it is great to make it yourself.  In any amount all you need is chopped tomatoes, onions, bell peppers, cilantro (which is very easy to grow yourself), some lemon or lime juice, and a little salt.  You can grow all these ingredients in your own garden quite easily.  We grew cilantro one year and it never died! That thing came back every year bigger and bigger, we finally had to pull it out by the roots it was so out of control.

Veggie Enchilada 007

For our enchiladas, we used mushrooms, carrots, garlic, green onions,  Pulse together in the food processor just until combined but not pasty.  Then we sauteed with edamame, corn, black beans, tomato and bell pepper.   Last we sliced some avocado and drizzled green chili sauce on over it.  Top with a little Mexican cheese mix and cilantro and dinner is ready!   We used corn tortillas for our open face version making this meal gluten free.  You can also place these on a baking tray and before adding the cilantro and avocado, sprinkle with cheese and bake in the oven at 375 degrees F just until the cheese is melted.  Then add your avocado and cilantro.

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To make a more classic version of this, simply place your filling on a whole wheat tortilla, roll it up and place in a baking dish.  Once all your enchiladas are rolled up, drizzle with your green chile sauce (this is usually not spicy at all by the way)  and cheese.  Bake in your oven at 375 degrees F for 5-7 minutes or until the cheese is melted and bubbly.  Top with avocado and cilantro and serve!

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Veggie Enchiladas

Veggie Enchiladas
Serves: 4

Ingredients

  • 1/2 cup, pieces or slices – mushrooms, white
  • 1/2 cup chopped – carrot
  • 2 clove – garlic
  • 2 stalk – green onion
  • 1/2 cup – edamame, shelled
  • 1/2 cup – corn, canned
  • 1/2 cup – black beans, canned
  • 1/2 cup, chopped or sliced – tomato, red
  • 1/2 cup – bell pepper, red
  • 6 medium – tortillas, corn
  • 1/2 cup – enchilada sauce
  • 1 medium – avocado
  • 1/2 cup – cilantro

Directions

  1. Pulse together in the food processor, mushrooms, carrots, garlic, and green onions just until combined but still slightly chunky.
  2. Then saute together with edamame, corn, black beans, tomato and bell pepper.
  3. Place filling on corn tortillas, drizzle each with green enchilada sauce and top with a Mexican cheese blend.  Place on a baking sheet and bake in a 375 degree oven for 5 minutes or until the cheese is melted.
  4. Top with sliced avocado and cilantro.  Serve warm.
  5. For a more classic version - place filling on whole wheat tortillas and roll up.  Place rolled tortillas in a baking dish and drizzle with enchilada sauce and cheese.  Bake in a 375 degree oven for 5-7 minutes or until cheese is melted.  Top with avocado and cilantro.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 257 13%
  • Fat: 10 g 15%
  • Carb: 38 g 13%
  • Fiber: 10 g 40%
  • Protein: 8 g 16%
  • Sugar: 4 g
written by
Natalie Monson

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Comments(7)
Emily says:

Your non-enchiladas look great! The tortillas are so perfectly rolled; no wonder your kids love them.

I planted 4 cilantro plants this year so hopefully we have enough but they won’t take over our whole garden…

Kristi Gay says:

Hi! I found my way to your blog somehow. . .can’t remember! Anyways, I LOVE it! I am teaching a nutrition class at church tonight and was wondering if you’d be ok with me sharing your blog? I don’t think you’ll be against getting any new readers but thought I’d check. I’ll be posting pics from it tomorrow on my blog!! Thanks for all the great suggestions. Have you done any posts about greek yogurt? I’ll be doing some this week because it is incredible. You can use it as yogurt, butter, oil, pudding, dips, sour cream. . .you name!

Amy says:

Emily, 4 Plants! That is going to be a lot of cilantro! Kristi, Of course you can. Good luck teaching. I haven’t done any posts about greek yogurt. I had no idea it was so versatile. that will definitely be something we’ll try.

vanessa says:

I don’t know if you have already done a post on this, but what do you think of those cookbooks like the one by jerry seinfield’s wife about making purees and putting them into things. I feel lucky that my kids will eat veggies and fruits without me tricking them but I have been adding some veggie purees into their breakfasts. Just wanted to know wha tyou thought of those kind of recipes.

sagemom says:

I LOVE Mexican food and make things like this often, however, I never thought about trying cream cheese, broccoli, mushrooms, and chicken–that sounds like a yummy combination!

I always wanted to try and make my own salsa but I’m just fearful it won’t turn out. You make it sound so easy =)

Summer says:

What a fun blog you’ve got going! I’m so glad I found this! (LDS Women Blogger browsing 😉

Amy says:

Hi Vanessa. Yes I know all about Jessica Seinfeld. In fact, I even own the cookbook. I’m not opposed to putting veggies in dishes, I am opposed to the “sneakiness factor” however. When I puree stuff to add to dishes, I do it to increase the nutritional value of that dish.. and mostly try to do it in addition to any vegetables I would put on the side, not instead of. You are lucky your kids will eat fruits and vegetables! I get a lot of mail from very frustrated mothers.
Sagemom, doesn’t hurt to try. I’ve made plenty of salsa where my husband has said, “couldn’t you just buy the jar instead!”
Summer, glad you found it!

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