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Layered Enchiladas

with Roasted Mushroom and Zucchini

Layered Enchiladas

Tender roasted mushrooms and zucchini are layered into saucy enchiladas for a cozy, veggie-packed bake with bold flavor and melty comfort in every bite.

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Ingredients

For 2 servings

  • 2 ounce Cheddar Cheese
  • ½ teaspoon Chipotle Powder
  • 6 unit Corn Tortillas
  • 1 box Crushed Tomatoes
  • 2 clove Garlic
  • 1 teaspoon Hot Sauce
  • 1 unit Jalapeño
  • 8 ounce Mushrooms
  • 2 ounce Sour Cream
  • 1 teaspoon Southwest Spice Blend
  • 1 unit Yellow Onion
  • 1 unit Zucchini

Additional Ingredients

  • 1.5 tablespoon Olive Oil
Layered Enchiladas
PDF
DifficultyEasy
Total Time40m
Calories794
Protein24g
Carbs112g
Fat30g
Tags:
VeggieGluten-freeFiber SmartLow SugarLow Sodium
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free, use a plant-based cheese and skip or replace the sour cream with a dairy-free topping. If you want less heat, leave out the jalapeño or hot sauce and use mild spices instead.

What to serve with it

Serve with a simple lime-dressed salad, cilantro rice, or black beans for a fuller plate. A crisp slaw or avocado slices also balance the rich, saucy layers nicely.

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