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Spicy Vegetable Enchiladas

Spice Islands®

Spicy Vegetable Enchiladas


  • Prep Time: 35 minutes
  • Total Time: 1 hour 5 minutes

5 servings


1 tablespoon Mazola® Corn Oil

1/2 cup onion, chopped

1 box (10 ounces) frozen chopped spinach, thawed

1 cup frozen chopped broccoli, thawed

1 can (14 to 16 ounces) diced tomatoes, undrained

1 package Spice Islands® Gourmet Taco Seasoning

1-1/4 teaspoon Spice Islands® Crushed Red Pepper

1/2 cup ricotta cheese

2 cups (8 ounces) shredded Monterey Jack cheese, divided

1 package (10 count) flour tortillas, 6-inch

1 can (15 ounces) tomato sauce, divided


Heat oil over medium-high heat in a large skillet about 1 to 2
minutes. Add onion and sauté until tender. Add spinach,
broccoli, diced tomatoes, 2 tablespoons of the taco or enchilada
seasoning, and 1 teaspoon crushed red pepper; stir and cook
until liquid is evaporated, about 10-15 minutes. Remove from

Add ricotta and 1 cup Monterey Jack cheese. Stir until well

Preheat oven to 350º F.

Coat the bottom of a 13 x 9-inch pan with 2/3 cup of tomato

Place 1/3 cup vegetable mixture in each tortilla; roll tightly and place seam side down, in pan. In a small bowl, whisk remaining tomato sauce and taco seasoning with 1/4 teaspoon crushed red pepper. Pour over tortillas. Top with 1 cup Monterey Jack cheese and cover with foil.

Bake for 25 minutes; remove foil and continue baking 5 more
minutes. Remove from oven. Let sit 5 minutes before

TIP: For a milder heat level, decrease crushed red pepper.

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