Monterey Risotto Enchiladas Recipe

Recipe By Slurrp

Monterey Risotto Enchiladas are a delicious twist on traditional enchiladas. These enchiladas are filled with a creamy and flavorful Monterey Jack cheese risotto, then topped with a zesty enchilada sauce and more cheese. The result is a cheesy, comforting, and satisfying dish that is perfect for a weeknight dinner or a special occasion.

4.7
21 Rating -
Rate
Vegdiet
35minstotal
10minsPrep
25minsCook
35m.total
10m.Prep
25m.Cook
Monterey Risotto Enchiladas
plan
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ingredients serve

Ingredients for Monterey Risotto Enchiladas Recipe

  • 1/2 cup Risotto Rice
  • 1 cup Vegetable Or Chicken Broth
  • 1/2 cup Shredded Monterey Jack Cheese
  • 1/2 cup Enchilada Sauce
  • 4 Flour Tortillas
  • as per your need Chopped Cilantro, For Garnish

Directions: Monterey Risotto Enchiladas Recipe

Cooking Directions

  • STEP 1.Prepare the risotto according to the package instructions.
  • STEP 2.In a large skillet, heat the enchilada sauce over medium heat.
  • STEP 3.Dip each tortilla in the enchilada sauce to coat both sides.
  • STEP 4.Place a spoonful of the risotto in the center of each tortilla.
  • STEP 5.Roll up the tortilla and place it seam-side down in a baking dish.
  • STEP 6.Repeat with the remaining tortillas and risotto.
  • STEP 7.Pour the remaining enchilada sauce over the enchiladas.
  • STEP 8.Sprinkle the shredded Monterey Jack cheese over the top.
  • STEP 9.Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.
  • STEP 10.Serve hot and garnish with chopped cilantro, if desired.

Cooking Tips

  • You can add cooked chicken or vegetables to the risotto filling for added flavor and protein.
  • If you prefer a spicier enchilada sauce, you can add some diced jalapenos or a pinch of cayenne pepper.
  • Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Serve the enchiladas hot as a main dish.
  • You can serve them with a side of Mexican rice and refried beans for a complete meal.
  • Garnish with chopped cilantro, sour cream, and sliced avocado for extra flavor.
  • Reheat leftover enchiladas in the oven or microwave until heated through.
Nutrition
value
206
calories per serving
6 g Fat34 g Protein< 1 g Carbs2 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    34g
  • Carbs
    < 1g
  • Fiber
    2g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    34g
  • Fiber
    2g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    28mg
  • Iron
    < 1mg
  • Vitamin A
    16mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    12mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    35mg
  • Manganese
    < 1mg
  • Phosphorus
    210mg
  • Selenium
    30mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp