Green Chili Vegetable Enchiladas


Our family loves this recipe and is a great dish for a meatless meal. Our Green Chili Vegetable Enchiladas are full of Tex Mex flavor and take no time to get them on the table. I have also used the filling for these Enchiladas in a casserole and it is delicious. Once baked these Enchiladas can be frozen for up to 3 months, a great dish of Enchiladas right out of the freezer for a busy day.

Green Chili Vegetable Enchiladas at Miz Helen's Country Cottage


A Great Combination Of Vegetables


Green Chili Vegetable Enchiladas at Miz Helen's Country Cottage

Green Chilies, Vegetables, Cheese and Sauce

Green Chili Vegetable Enchiladas at Miz Helen's Country Cottage

Let's Make Enchiladas

Green Chili Vegetable Enchiladas at Miz Helen's Country Cottage

Paint The Tortilla

Green Chili Vegetable Enchiladas at Miz Helen's Country Cottage

Add The Filling To The Center Of The Tortilla

Green Chili Vegetable Enchiladas at Miz Helen's Country Cottage

Spread The Filling Down The Center

Green Chili Vegetable Enchiladas at Miz Helen's Country Cottage

Roll  The Tortillas and Add The Sauce On Top

Green Chili Vegetable Enchiladas at Miz Helen's Country Cottage

Add Cheese and Bake

Green Chili Vegetable Enchiladas at Miz Helen's Country Cottage

Green Chili Vegetable Enchiladas
Miz Helen's Kitchen
Ingredients
6 to 8 flour tortillas
1 ( 15 ounce) can of Chili Beans, drained
1 (8 ounce) can green chilies, diced
2 cups frozen whole kernel corn, thawed
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1 teaspoon pepper
3 cups Mixed Mexican Cheese, shredded
2 (10 ounce) cans Enchilada Sauce, Mild or Hot to your taste
Avocado and cilantro for garnish
Directions
In a mixing bowl, stir together the beans, green chilies, corn, chili powder,cumin, salt, pepper and 1 cup of the cheese.
Stir one cup of the enchilada sauce into the bean mixture.
Spread 1/2 cup of the enchilada sauce on the bottom of a 9 X 13 baking dish.
Brush one side of a flour tortilla with the enchilada sauce.
Place 1/4 cup of the bean filling in the center of the tortilla.
Roll the tortilla and place the seam side down in the baking dish.
Repeat the process until your baking dish is full.
Pour the remaining enchilada sauce over the top of the enchiladas.
Top with the remainder of the cheese.
Bake at 375 degrees for 20 minutes.
Garnish with chopped Avocado and chopped cilantro.
Enjoy!

Pin For Later

Green Chili Vegetable Enchiladas at Miz Helen's Country Cottage


These Enchiladas Are Ready To Eat

Green Chili Vegetable Enchiladas at Miz Helen's Country Cottage

Enjoy!

Green Chili Vegetable Enchiladas at Miz Helen's Country Cottage

Thanks so much for stopping by and spending time in the kitchen with us today, it is always more fun to cook with a friend. Hope you have a fantastic week and come back to see us real soon!
Peace and Joy
Miz Helen

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Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.

Comments

  1. Miz Helen, what I love about your recipes...you're always keeping it 'real'! Each and every delicious recipe you post happens to be a family favorite of mine, and have been printing them out. Love enchiladas, and your meatless version is superb and yummy!

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  2. This looks so good!! Thanks for sharing at the What's for Dinner Party!

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  3. What lovely comfort food, Miz Helen! Your Green Chili Vegetable Enchiladas will make such a lovely family dinner. Scheduled to share on the Hearth and Soul Facebook page later today. Thank you so much for being a part of the Hearth and Soul Link Party and for all your support! Hope you are having a lovely week!

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  4. I love this for an easy to make-ahead and meatless (!) meal! Saving to make for later!

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  5. I live by myself, so i love recipes like these, i only have to cook two or three times a week. everyone thinks you will eat out but that gets too old i had rather cook and eat or freeze if i get tired. You have some great recipes, thanks so much.

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Miz Helen