Sarah's Creamy Veggie Enchiladas

Use spinach, bell pepper, corn, and zucchini in enchiladas that are creamy, cheesy, and great for vegetarians.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 404 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Step 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.

Step 7

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

Step 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.