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Garden Vegetable Enchiladas

Enchiladas vegetarian style! Brown rice, fresh carrots, and bell peppers get a smoky hint of heat from our LA VICTORIA® Fire Roasted Diced Green Chiles in this modern Mexican Garden Vegetable Enchiladas recipe.

20 Minutes
35 Minutes
55 Minutes


  • 1/2 cup diced green onions
  • 1/2 cup shredded carrots
  • 2 tablespoons olive oil
  • 2 cups mushrooms
  • 2 cups julienne-cut bell pepper
  • 2 cups cooked brown rice
  • 1 (4-ounce) can LA VICTORIA® Fire Roasted Diced Green Chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic salt
  • 1 (28-ounce) can LA VICTORIA® Green Enchilada Sauce
  • 10 warmed CHI-CHI’S® Whole Wheat Flour Tortillas
  • 1 cup shredded Colby-Jack cheese
  • 1 (2-ounce) can sliced ripe olives


  1. Heat oven to 375°F.
  2. In large skillet, cook green onions and carrots in oil 1 minute.
  3. Add mushrooms and bell peppers; cook until peppers are crisp-tender.
  4. Stir in brown rice, green chilies, cumin, and garlic salt.
  5. Pour half of enchilada sauce into 9×13-inch baking pan.
  6. Divide rice mixture among tortillas. Roll up. Place seam-side-down in baking pan.
  7. Pour remaining enchilada sauce over tortillas.
  8. Cover. Bake 30 minutes.
  9. Remove and sprinkle with cheese and drained olives.
  10. Bake 5 minutes longer or until cheese is melted