Monterey Risotto Enchiladas #SundaySupper #Nourish2Flourish
Recipe type: Enchiladas
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
Monterey Risotto Enchiladas: These wonderful vegetarian enchiladas are filled with cheese, fresh veggies, risotto, garlic sauce, topped with a homemade sour cream sauce.
  • 6 soft White or Wheat tortillas
  • 1 container Nourish Bowl Monterey Risotto ( 7.25 oz. container, sauce: 1.5fl.oz. )
  • 8 ounces ( 1 cup ) shredded Colby Jack cheese, divided
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 2 cups Vegetable broth
  • 1 cup sour cream
  1. Preheat oven to 350 degrees. Spray a 9 x13 baking dish with Olive Oil.
  2. Mix Mann's Nourish Bowl Monterey Risotto and ½ cup cheese in a bowl. Scoop 1½ Tbsp of mixture and place on a tortilla. Roll up in tortillas and place in dish.
  3. In a saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  4. Stir in sour cream. Do not bring to boil, you do not want the sour cream to curdle.
  5. Pour sauce over enchiladas and top with the other ½ cup of remaining cheese.
  6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Recipe by Moore or Less Cooking at