Main Dish

Enchiladas de Verduras

Whenever people ask me what my favorite food is, I find it hard to answer. There is so much out there that I love to eat! But I usually answer: “enchiladas.”

I like enchiladas because they can change dramatically based on its ingredients. You have the basic sauce, tortilla, filling and topping structure, but there are many varieties to choose from. I love enchiladas with a mole poblano sauce and a zucchini/potato filling. But the simplicity of enchiladas with a red chile sauce, white onion for a filling topped with some aged Mexican cheese sprinkled on top also makes a delicious statement.

Enchiladas are a great way to experiment with different flavor combinations. And that is why there are so many “traditional” varieties in México and family recipes.   This is a simple and savory vegetarian enchilada. Mix up the vegetables and the sauce to your taste!

Enchiladadas de verduras

Enchiladas de Verduras (Vegetable Enchiladas)

2 cups cooked tomatillo sauce, homemade* or purchased

1 tablespoon olive oil

½ medium white onion, chopped

2 medium zucchini, diced

1 cup corn kernels, thawed if you are using frozen corn

½ red bell pepper, seeded and finely chopped

1 poblano pepper, seeded and finely chopped

2 tablespoons Mexican crema or sour cream

2 tablespoons cilantro, chopped

½ teaspoon cumin

Salt and pepper, to taste

10 – 12 corn tortillas (6 -7 inch)

¾ – 1 cup Monterey Jack cheese, shredded

¼ cup cotija cheese or parmesan cheese, finely grated

2 green onions, thinly sliced

Preheat the oven to 350 degrees Fahrenheit.

Heat the tortillas on a comal or a skillet until soft.  Place the tortillas in a container or between two towels to keep warm until ready to use.

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In a large skillet, heat the oil over medium heat and cook the onion until it begins to brown. Add the zucchini, corn and peppers and cook until they are tender but still crisp (about 5 minutes.)

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Stir in the Mexican crema and cilantro along with the salt and pepper. Stir to combine and set aside off the heat.

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To assemble: Place one of the reserved, warm tortillas and place them in a 9 x 13 inch baking dish. Spoon about ¼ cup of the vegetable filling into the tortilla and spread evenly across the middle of the tortilla. Roll the tortilla into a cylinder and place with the seam side down on one end of the baking dish. Continue with the rest of the tortillas, placing each next to each other until you cannot fit any more. They should fit close together but not too tightly.

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Pour the tomatillo sauce over the top and spread evenly. Top with the Monterey Jack cheese and cotija and bake until the enchiladas are heated through and the cheese has melted and is slightly browning. You can add the green onion before baking or afterwards if you want a bit of freshness.   Serve hot.

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I used the tomatillo sauce I’ve posted before for these enchiladas (Tomatillo Salsa), but you can buy or make your own enchilada sauce.  These enchiladas are also good with a red chile sauce.

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6 replies »

  1. Love enchiladas and these veggie ones look great. Q for you – how do you get yours rolled so tight? Mine always seem to be unrolling on me even after I soften the tortillas in sauce first or warm them a bit. – Kat

    • I’m glad you like enchiladas! They are good! There are two ways to prepare the tortillas for enchiladas: dipped in hot oil or heated on the comal. I like using the comal method for a few reasons: I don’t have to dip the tortillas in hot oil to soften them, I get a smokier flavor from heating the tortillas on the comal and they are easier to roll. But that is my opinion.

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