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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.