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Sarah's Veggie Enchiladas

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner
Sarah's Veggie Enchiladas
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
  • 1 ear fresh corn kernels
  • 1/2 pound fresh spinach, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 cup sour cream
  • 3/4 cup diced cotija cheese, divided
  • 1/4 cup chopped cilantro
  • 15 corn tortillas
  • 1 (10 ounce) can enchilada sauce
Instructions
1
Preheat your oven to the optimal temperature of 375 degrees Fahrenheit, or 190 degrees Celsius, for a perfectly cooked dish.
2
Heat some oil in a skillet over medium heat and add the onion and bell pepper. Allow these vegetables to develop a golden hue on their edges, which should take around 5 to 7 minutes. Next, add the zucchini, serrano chile, and corn kernels to the skillet.
3
These vegetables will continue to cook for another 5 minutes, until they are slightly browned. Now, it's time to add the spinach, garlic, paprika, salt, and cumin. Stir these ingredients together constantly for about 1 minute.
4
Add the sour cream, 1/2 cup of cotija cheese, and a splash of sour cream to the skillet. Stir everything together until it's well combined.
5
Remove the vegetable mixture from the heat and set it aside for now. Prepare a 9x13-inch baking dish by pouring a thin layer of enchilada sauce into it.
6
Warm the tortillas in a small skillet over medium heat, one at a time. Allow each tortilla to soften for about 10 seconds on each side.
7
Transfer the warm tortillas to a plate and keep them warm under a towel. This will help prevent them from becoming soggy.
8
Spoon 1/3 cup of the vegetable mixture onto one tortilla and fold it in half like a taco. Place this tortilla seam-side down into the enchilada sauce in the baking dish.
9
Repeat this process with the remaining tortillas and vegetable mixture. Make sure to fill each tortilla completely.
10
Pour any remaining enchilada sauce over the top of the enchiladas in the baking dish. Sprinkle the remaining cotija cheese on top for added flavor.
11
Place the enchiladas in the preheated oven and bake until they're slightly bubbly and golden at the edges, which should take around 20 minutes.
12
Remove the enchiladas from the oven and let them cool for at least 10 minutes before serving.