Veggie Enchiladas - Make the FDA proud of you!

This is a kind of dish I'd love to make the day after I shop for groceries! Which means, my fridge is stocked well with all kinds of fruits and vegetables. And I just love to cook on those days. I feel like a chef at Food TV opening her fridge and finding everything under the sun so she can unleash her creativity and cook up a storm! Dreams are good.

This semi-homemade dish is also a quick and easy healthy meal with loads of vegetables. You can cut down on the cheese too to make it even more healthier.  And you can account for way more then 5 servings of veggies the day you make this! Be proud of yourself! Eat some fruit for dessert and reward yourself for meeting the FDA healthy eating guidelines!

I used 8 different kinds of veggies for this dish. I know you'll look at the picture and count, and you see only 7. Well, I added corn too - but that was frozen corn and that's why you don't see it here. All of these are freshly chopped veggies. There's carrots, bell peppers, onions, fresh spinach, mushrooms, broccoli, zucchini and of course frozen corn. You can go creative and add any more of your favorite vegetables - the more the better! Its a party in there...the veggie party!

In a wide pan, add maybe 1/2 tsp of oil or spray with a oil spray to saute your veggies. You don't have to add a lot of oil to the veggies. But, the trick is to saute each veggie separately for a min or two. Don't cook them fully as you will be baking these too later. All they need is a few quick twists and turns in the heat. Take them out while they are still crisp.

Also, while sauteing each veggie, using a salt and pepper shaker, shake some of that stuff in here - a little salt and a hint of pepper. So that the veggies taste great by themselves. 

As the veggies are getting done one by one, keep adding them to a mixing bowl. Once all the veggies are in here, give them a good toss to mix well.

Now, take some store bought small ready made corn tortillas. You don't have to reheat them. Just fill each one up with a good amount of veggies. And gently roll them shut.

Like this. And then placed the rolled tortillas in a baking pan.

Like this.

I used a store bought enchilada sauce. You can make this at home too. Its primarily made with tomato paste, a little bit flour and red chilli powder, and spices added. I found a good recipe for this here if you're interested to make it from scratch. I normally would have made it from scratch but it was just one of those days. And besides this can's been sitting in my pantry for a while...wonder how it knew where I lived! Hmm...

Just pour the enchilada sauce over the rolled up veggie tortillas.

You don't have to add tomatoes, but since I like to break rules, I added some fresh chopped tomatoes on top. Oh yes...now we have 9 kinds of veggies not 8. Better yet!

Top off with some cheddar or mexican cheese. You can go easy on this. But, there is a little cheese lover in my family who scraped off most of the cheesy part! And I ate the bottom parts! So, we are ok...

Bake in a preheated oven at 400F until the cheese melts and starts to bubble. You don't have to really cook this for a long time.

Serve hot immediately. Sorry about the not so great pictures below here - This is really not a pretty in pink dish. Nevertheless, its a really tasty and appetizing meal!

The inside is what really counts. Didn't you mother teach you that? Well...that's why I took another picture to show a little of the inside. Just so you know the truth...LOL!

Enjoy! Peace Out!