Cheesy Vegetarian Enchiladas
I’ve been on a big Mexican kick lately! Bean dip, Chipotle Lime Soup, Baked Chicken Fajitas. Ay Chihuahua! 🙂 Apparently, I can’t be stopped, and here I go again with these cheesy and super flavourful Veggie Enchiladas.
I like to keep things meatless for a few meals a week and really that means subbing out the chicken for cheese. Yum!
I kid.
Not really.
There is quite a bit of dairy in this meal so if that’s an issue for you, turn away now.
And I’m sorry. 😉
In this dish there is ricotta, sour cream and a spiced up cheddar. All organic, and considering this recipe makes 6 portions not all that guilt inducing either. The rich flavours are rounded out with the addition of spinach, sautéed in garlic, olive oil, and a bit of good old butter. So delicious! I almost just wanted to stop at the sautéed spinach and start dinner. The spinach tasted ah-mazing.
To get started, I roughly chopped up some baby spinach.
Then, over a medium low heat, I softened up some garlic and chives …
… and added in the spinach.
Create some bulk with a few cups of cooked brown rice. I had some in the fridge that I had precooked earlier in the week when we had Chicken Fried Brown Rice.
The brown rice gives your enchiladas that oomph you think you’ll miss out on by not having any meat.
Stirring in the ricotta, spiced cheddar, sour cream, and a few choice spices finishes off the enchilada filling.
I rolled mine up in the same sprouted grain 10-inch wraps that I used for the baked Fajitas I made a few weeks back. They worked perfectly.
Douse them with a mild salsa and some shredded cheddar. Off they go into the oven.
And when they come out?
Delicious Enchiladas that have so much flavour you won’t miss the meat. The cheese was crisp on the outer layer and the salsa gave it some heat, which I happen to love.
Serve them up with a great big salad on the side and you’re good to go.
Ole!
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Vegetarian Enchiladas
Ingredients
- 1/2 cup chopped chives
- 3 cloves garlic minced
- 1 tbsp butter
- 1 tbsp olive oil
- 2 cups spinach roughly chopped
- 2 cups cooked brown rice
- 1/2 tbsp chili powder
- 1/2 tbsp cumin
- 1 cup ricotta cheese
- 1/4 cup sour cream
- 2 cups shredded cheese tossed with 1 tbsp chili flakes
- 3 10 inch tortillas I used Ezekiel sprouted grain wraps
- 1 cup salsa I used mild
Instructions
- Preheat the oven to 375
- Melt butter and olive oil together in a saucepan over medium-low heat. Add garlic and onion and stir until fragrant, but not brown. About 1 minute. Stir in spinach, and cook for about 5 more minutes
- Remove from the heat, and mix in the cooked brown rice, ricotta, sour cream, and 1 cup of the shredded cheese
- Spoon 1/3 of the mixture onto the center of each wrap. Roll up, and place seam side down in a 9×13 glass baking dish
- Pour the salsa over the top, and top with the rest of the shredded cheese
- Bake for 15 to 20 minutes, until sauce is bubbling then set the oven to broil
- Broil the Enchiladas for about 2-3 minutes until the cheese is browned
- Cut each into Enchilada in half and serve
I think I’m missing something. How can 3 little 10 tortillas fill an entire 9×13? I make enchiladas often. Is the pan perhaps smaller or the tortillas bigger?
Perhaps a 9×11 would be a better fit?
I just have a quick question/comment about #4 of the cooking instructions. It says to put 1/3 cup of the mix into each of the three tortillas. Does it mean to say 1/3 of the mixture? Because it seems to me that there’s more than 1 cup of mix to be distributed…..Any thoughts?
Does it say 1/3 cup? It should totally be 1/3 of the mixture, basically just distribute it evenly. Thanks for catching that! I’ll edit it now. Have a great weekend. 🙂
Thanks so much. Hope you enjoy your weekend as well.
These are insanely droolworthy! I love Mexican, too, and it’s such a perfect cuisine for going meatless because there are so many wonderful ingredients that are so flavorful that you don’t even miss the meal at all! Who needs meat when these gorgeous babies are on the menu? Outstanding! 😀
Thanks Shelley! I have to agree. And, really, it’s such a great excuse to add more cheese. 😉
That looks so good! I might be eating mostly vegan, but don’t get me wrong, I am French after all, and I love my cheese (the real, organic stuff that is!). Yum! And I already use the same Ezekiel wraps 🙂 So yummy. Love it!
Cheese is my weakness. I could never give it up. Organic is the way to go with dairy. Besides all of the obvious reasons for buying organic cheese, the taste is far superior. And it is all about taste. 😉 Merci, Miss ECP!
Oh YUM!! One can never have too many Mexican recipes 😉 Just wondering how the wraps fair after baking – they don’t go soggy at all?
Not soggy at all! They are very hearty. These wraps get a big thumbs up. Are they available in Australia?
I dont think I have seen them in the supermarkets, but I’ll have a look next time Im in the health food store. There are other wraps though which may work instead, I’ll have to try it out and see 🙂
I get on these kicks where I want to eat one type of cuisine for days. My kids protest…we’ve have Asian 3 times, or how many more times do we have to have Mexican food. Haha
Luckily, for me I am the cook so I decide 😀 I love this power!
These enchiladas look delicious! I love the rice filling and all that delicious cheese 😀
That’s right! The cook decides! I never looked at it as power , but now … I have the power! Love it. Thanks Cindy. 🙂
These look sooo good! I love mexican food so there’s nothing wrong with popping out a bunch of mexican recipes for me, lol! I love taquitos, but never tried enchiladas, I’m really needing to though, look at what I’m missing!!! 😉
They were super easy. You can use enchilada sauce instead of salsa, but I wasn’t sure how the premade stuff would taste so, salsa it was. I know I love salsa. 😉 Thanks Karen!