My Publix

Loading...

Find a Store

Advanced Search

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Aprons

Vegetarian Enchilada Bake

Servings:
Total Time:
Active Time:

Ingredients

one 10-ounce box frozen veggie patties
one package taco seasoning mix (reserve 1 teaspoon)
1/4 cup frozen onions
1 tablespoon frozen diced green peppers
vegetable cooking spray
8 flour tortillas
one 10-ounce can enchilada sauce
one 8-ounce package Veggie Shreds (reserve 1/4 cup for black beans)
aluminum foil

Steps

1. Preheat oven to 375°F.
2. Crumble veggie patties into mixing bowl; add taco seasoning mix (reserving 1 teaspoon for topping), onion and pepper, mixing until blended. If mixture is still frozen, thaw on defrost setting in microwave for 5 minutes.
3. Spray baking dish with vegetable cooking spray.
4. Lay tortilla shell flat on work surface; place approximately 1/4 cup of veggie patties mix and 2 tablespoons veggie shreds on one side of the shell. Starting with side of shell topped with veggie mixture, roll tortilla shell tightly over mixture and place seam-side down into baking dish. Repeat with remaining shells.
5. Pour enchilada sauce over top, covering entire dish. If some of the tortillas do not get covered, spread with a spoon.
6. Sprinkle remainder of veggie shreds (reserving 1/4 cup for black beans) and reserved taco seasoning over top.
7. Cover with aluminum foil and bake for 15 minutes covered. Remove foil and bake for additional 5 minutes.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Nutritional Information