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Prepare the Filling

Prepare the Enchiladas

  • 6 “ Corn Tortillas, warmed 24 each
  • Enchilada sauce, 28 oz each 2 Cans
  • Seasoned cheddar mix 8 oz
  • Cilantro, radish, and green onions for service
  • Mexican Crema 8 oz
  • Salt, to taste
  1. Prepare the Filling

    • Sauté the onion for 5 minutes, then add the garlic, zucchini, squash and bell pepper in a large sauté pan.
    • Cook for 2 – 3 minutes until veggies soften, season with the chili powder, cumin, and Knorr Intense Flavors Roast Umami. Remove from heat.
    • Once cooled, fold in the quinoa, beans, and goat cheese (carefully) into the veggie mixture.
  2. Prepare the Enchiladas

    • Quickly re-heat each tortilla, fill with ¼ C of the mixture and roll. Pour 1 cupof enchilada sauce into the bottom of each (3) casserole or foil pan. Place the enchiladas in the dish.
    • Pour enough enchilada sauce to cover the filled and rolled tortillas. Top with the shredded cheese. Cover and bake at 350 degrees for 25 minutes.
    • Allow to cool for a few minutes, uncover, and sprinkle over the radish, green onionsand cilantro leaves. Serve with the Mexican crema on the side.