How to Make Sarah's Creamy Veggie Enchiladas - A Step-by-Step Guide

Sarah's Creamy Veggie Enchiladas are a delicious and comforting Mexican-inspired dish that will have your taste buds dancing with delight. Packed full of creamy, cheesy goodness and nutritious vegetables, this recipe is perfect for a cozy family dinner or an impressive dish to serve to guests.

These enchiladas are a great way to incorporate more vegetables into your diet without sacrificing flavor. The combination of savory vegetables like bell peppers, onions, and spinach, combined w...

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Ingredients

  • 2 tablespoons olive oil
  • 1 onion, cut into 1/2-inch dice
  • 1 green bell pepper, cut into 1/2-inch dice
  • 2 medium zucchini, halved lengthwise and sliced into 1/2-inch slices
  • 1 serrano chile, minced (Optional)
  • 1 ear fresh corn kernels
  • ½ pound fresh spinach, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon ground cumin
  • 1 cup sour cream
  • ¾ cup diced cotija cheese, divided
  • ¼ cup chopped cilantro
  • 15 corn tortillas
  • 1 (10 ounce) can enchilada sauce

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 10 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 1 pan of enchiladas

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in a skillet over medium heat. Add onion and bell pepper; cook until edges are golden, 5 to 7 minutes. Add zucchini, serrano chile, and corn kernels. Cook until slightly browned, about 5 minutes more.
  • Add spinach, garlic, paprika, salt, and cumin. Cook for 1 minute stirring constantly. Add sour cream, 1/2 cup cotija, and sour cream. Stir to combine. Remove vegetable mixture from heat and set aside.
  • Pour a thin layer of enchilada sauce into a 9x13-inch baking dish.
  • Heat a small skillet over medium heat and warm tortillas 1 at a time until softened, about 10 seconds each. Transfer warm tortillas to a plate and keep warm under a towel.
  • Spoon 1/3 cup vegetable mixture into 1 tortilla. Fold sides in like a taco and place, seam-side down, into the enchilada sauce in the baking dish. Repeat with remaining tortillas and vegetable mixture.
  • Pour remaining enchilada sauce over the enchiladas in the baking dish. Sprinkle remaining cotija cheese on top.
  • Bake in the preheated oven until slightly bubbly and golden at the edges, about 20 minutes. Remove from oven and cool at least 10 minutes before serving.
  • Nutrition

    404 cal.

    • Total Fat: 21g
    • Saturated Fat: 9g
    • Cholesterol: 34mg
    • Sodium: 787mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 8g
    • Total Sugars: 5g
    • Protein: 12g
    • Vitamin C: 47mg
    • Calcium: 285mg
    • Iron: 3mg
    • Potassium: 862mg