These are delicious! I’ve been on an enchilada kick lately, and decided to try the roasted vegetable enchiladas although initially put off by the absence of meat. It turned out that I totally didn’t miss the meat, thanks to the zesty tomato-based sauce, plentiful cheese, and yummy veggies including corn, spinach, mushrooms, and eggplant. The corn tortillas in this dish are on the softer side, and it turns out to be more like an enchilada casserole, which I don’t mind because it’s easier to eat with just one utensil. 😉 Also, these enchiladas are low fat — only 3 grams per serving and only 150 calories per serving too. Since I eat both enchiladas at once and a serving is 1 enchilada, that’s 300 calories — still a low-cal meal if you ask me!
