Sarah's Creamy Veggie Enchiladas
Description
Use spinach, bell pepper, corn, and zucchini in enchiladas that are creamy, cheesy, and great for vegetarians.
Ingredients
•
2 tablespoons olive oil
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1 onion, cut into 1/2-inch dice
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1 green bell pepper, cut into 1/2-inch dice
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2 medium zucchini, halved lengthwise and sliced into 1/2-inch slices
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1 serrano chile, minced
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1 ear fresh corn kernels
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1/2 pound fresh spinach, chopped
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2 cloves garlic, minced
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1 teaspoon paprika
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1 teaspoon salt
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1/2 teaspoon ground cumin
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1 cup sour cream
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3/4 cup diced cotija cheese, divided
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1/4 cup chopped cilantro
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15 corn tortillas
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1 (10 ounce) can enchilada sauce
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
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
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
Pour a thin layer of enchilada sauce into a 9x13-inch baking dish.
5
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
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
Pour remaining enchilada sauce over the enchiladas in the baking dish. Sprinkle remaining cotija cheese on top.
8
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.