Baked Veggie Enchiladas

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Baked Veggie Enchiladas
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45 min.
ready in 3 h. 10 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie929 kcal(44 %)
Protein28.87 g(29 %)
Fat56.86 g(49 %)
Carbohydrates85.14 g(57 %)
Sugar added0 g(0 %)
Roughage13.28 g(44 %)
Vitamin A321.39 mg(40,174 %)
Vitamin D0.44 μg(2 %)
Vitamin E2.21 mg(18 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin11.64 mg(97 %)
Vitamin B₆0.64 mg(46 %)
Folate91 μg(30 %)
Pantothenic acid1.15 mg(19 %)
Biotin7.54 μg(17 %)
Vitamin B₁₂1.07 μg(36 %)
Vitamin C65.25 mg(69 %)
Potassium838.97 mg(21 %)
Calcium850.47 mg(85 %)
Magnesium180.43 mg(60 %)
Iron4.94 mg(33 %)
Iodine0.67 μg(0 %)
Zinc4.74 mg(59 %)
Saturated fatty acids20.4 g
Cholesterol90.02 mg
Author of this recipe:


3.333 cups
½ teaspoon
¼ cup
lukewarm water
For the filling (serving suggestion)
1 bunch
1 cup
soft Cheese
2 tablespoons
1 clove
2 tablespoons
2 sticks
½ tin
sweet Corn
1 handful
1 ½ cups
grated Cheese
green pepper
2 tablespoons
4 tablespoons
Basil (to garnish)

Preparation steps

Step 1:
Put the flour, salt and oil into a large bowl and mix to combine. Continue mixing/kneading and add sufficient water to make a dough that can be made into a ball. Take the dough out of the bowl and knead on a floured work surface for 5 minutes, until the dough is soft and elastic. Brush with oil, cover with a cloth and leave to rest for up to 2 hours (for at least 30 minutes). (If you need to leave it any longer, wrap in clingfilm or the dough will dry out. )
Step 2:
After resting divide the dough into 8 equal portions and roll each one out with a rolling pin to a circle approximately 20 cm in diameter.
Step 3:
Heat a heavy grill frying pan until quite hot and place one of the tortillas in the pan for about 30 seconds, until the dough puffs slightly and is lightly browned on the underside, then turn over and cook the other side. (TAKE CARE: don't let them get hard! Tortillas should be soft so that they can be rolled!). Cook the tortillas one after the other and pile up on a plate when done.
Serving suggestion:
For the filling, wash and trim the spring onions. Cut the green parts into thin rings and finely chop the white parts. Mix the soft cheese with the creme fraiche. Stir in the chopped spring onions and press in the garlic. Season with salt, pepper and curry powder. Wash and prepare the rest of the vegetables. Finely dice the chillies and slice the celery. Heat the oil in a nonstick frying pan and briefly sweat the spring onion rings, celery and chilli. Allow to stew in their own juice for 2-3 minutes, stirring. Wash, halve, deseed and dice the tomatoes. Drain the sweetcorn. Shred the basil and add to the pan with the sweetcorn, tomatoes and half of the cheese. Mix and remove from the heat. Spread the tortillas thinly with the seasoned soft cheese. Then spread the filling on the lower half of each tortilla and roll up. Place side by side in an ovenproof dish, sprinkle with cheese and bake in a preheated oven (160°C with top and bottom heat) for 5-10 minutes, until golden brown.
For the dip, wash, halve, core and finely dice the green pepper. Mix with the mayonnaise and sour cream and season to taste with salt and cayenne pepper. Serve with the enchiladas. Serve garnished with basil.