Vegetarian Enchiladas Verdes Recipe
Vegetarian enchiladas with tomatillo salsa
Ingredients
Filling
- olive oil
- 1 small yellow onion, chopped
- 2-3 small zucchini, cut into pieces, about 3 cups
- 2 tsp chopped garlic
- 2 tsp cumin
- 1/2 tsp salt
- 3 cups chopped spinach
- 1 15 ounce can white beans, rinsed and drained
- 1 can shoepeg corn, rinsed and drained
- 24 ounce jar tomatillo salsa, mild, divided
- 12 - 14 flour tortillas
- 1 1/2 cups pepper jack cheese, grated
- 1 1/2 cups monterey jack cheese, grated
Sauce
- 1 1/2 cups tomatillo (verde) sauce
- 1/2 cups sour cream
- 1 tbsp lime juice
- pinch salt
For Assembly
- 12 - 14 tortillas
- 1/4 cup verde sauce, to go in bottom of baking dish
- 1/2 - 1 cup reserved shredded cheeses for top of enchiladas
Instructions
- Preheat oven to 375 degrees
- heat olive oil in large skillet. Saute chopped yellow onion and zucchini in oil until the vegetables start to soften
- Add chopped spinach and cook until the spinach is completely wilted
- Add salt, garlic and cumin and stir for about 1 minute
- Add rinsed and drained corn and white beans
- Add about 1/4 cup of verde sauce to the vegetable mixture
- Stir together until everything is heated through
- Remove vegetable filling from heat
- Toast tortillas until beginning to brown but not crispy
- spread a small amount of salsa verde in the bottom of a 9x13 dish - just enough to cover the bottom
- Grate cheeses and mix together
- Put a line of grated cheese on the tortilla and top with the vegetable filling
- Roll the tortilla and place seam side down in the baking dish
- Repeat until dish is full or all filling is gone.
- Sprinkle any leftover filling on and around the enchiladas in the pan
- Pour the creamy salsa verde mixture on top of enchiladas
- Sprinkle the remaining shredded cheese to top of enchiladas
- Cook covered with foil for 25 minutes at 375. Remove foil and cook for 10 -15 minutes or until the top is browned.
- Garnish and serve