Easy Vegetarian Enchiladas

    30 minutes

    Five ingredients are combined to create a very easy and tasty set of vegetarian Enchiladas. After baking cut into squares to serve.

    163 people made this

    Serves: 8 

    • 500g sour cream
    • 375g grated Tasty cheese
    • 1 (375g) jar enchilada sauce
    • 18 (15cm) tortillas
    • 60g sliced black olives

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C.
    2. In a small bowl combine the sour cream and 3/4 of the cheese.
    3. Pour into a baking dish a small amount of enchilada sauce to coat bottom. Layer 6 tortillas on bottom of baking dish. Layer half of the cheese-sour cream mixture and 1/3 of the olives over the tortillas. Repeat this layer once more then pour the remaining enchilada sauce over the final layer of tortillas. Sprinkle with the remaining cheese.
    4. Bake for 20 minutes. Cut into squares and serve.

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    Reviews in English (129)


    This was fabulous! I changed it up a little bit by substituting the olives for canned, diced green chiles and sauteed onion. Also used red enchilada sauce. Easy to make and extremely tasty! I will definitely make this recipe again!!  -  22 Jul 2002  (Review from Allrecipes USA and Canada)


    This recipe was very good. I added 1 lb. cooked ground beef seasoned w/taco seasoning in the middle layers. Also used a Mexican Blend cheese and red enchilada sauce, and some refried beans(canned kind)in the layers. The top layer of enchilada sauce I covered with more of the mexican cheese. It turned out great! Even my picky 5 year old ate it! We did like it a lot better with extra sour cream on it while we were eating it though.  -  09 Oct 2004  (Review from Allrecipes USA and Canada)


    I love this recipe. Instead of using the real cheese and Sour cream you can sub it with the soy or non-dairy stuff and it still comes out yummy. My parents loved it. You can play around with it and make it your own. I'm a college student and it helps to have one basic recipe that you can change as needed. It's also good the next day if there's any left over.  -  01 Aug 2002  (Review from Allrecipes USA and Canada)