Name: Sarah's Creamy Veggie Enchiladas
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Onion, cut into 1/2-inch dice - 1; Green bell pepper, cut into 1/2-inch dice - 1; Zucchini, halved lengthwise and sliced into 1/2-inch slices - 2 medium; Serrano chile, minced (Optional) - 1; Fresh corn kernels - 1 ear; Fresh spinach, chopped - ½ pound; Garlic, minced - 2 cloves; Paprika - 1 teaspoon; Salt - 1 teaspoon; Ground cumin - ½ teaspoon; Sour cream - 1 cup; Diced cotija cheese, divided - ¾ cup; Chopped cilantro - ¼ cup; Corn tortillas - 15; Enchilada sauce - 1 (10 ounce) can

Ingredients for - Sarah's Creamy Veggie Enchiladas

1. Olive oil 2 tablespoons

2. Onion, cut into 1/2-inch dice 1

3. Green bell pepper, cut into 1/2-inch dice 1

4. Zucchini, halved lengthwise and sliced into 1/2-inch slices 2 medium

5. Serrano chile, minced (Optional) 1

6. Fresh corn kernels 1 ear

7. Fresh spinach, chopped ½ pound

8. Garlic, minced 2 cloves

9. Paprika 1 teaspoon

10. Salt 1 teaspoon

11. Ground cumin ½ teaspoon

12. Sour cream 1 cup

13. Diced cotija cheese, divided ¾ cup

14. Chopped cilantro ¼ cup

15. Corn tortillas 15

16. Enchilada sauce 1 (10 ounce) can

How to cook deliciously - Sarah's Creamy Veggie Enchiladas

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

2 . Stage

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.

3 . Stage

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.

4 . Stage

Pour a thin layer of enchilada sauce into a 9x13-inch baking dish.

5 . Stage

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.

6 . Stage

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.

7 . Stage

Pour remaining enchilada sauce over the enchiladas in the baking dish. Sprinkle remaining cotija cheese on top.

8 . Stage

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.