Vegetarian Enchiladas Verdes
Vegetarian Enchiladas Verdes pack plenty of veggies and cheese into corn tortillas in this hearty veggie enchiladas recipe -- with no need for beans!
Servings 4
Ingredients
- 2 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 sweet bell peppers chopped (I used red and orange)
- 1 small zucchini chopped
- 8 oz mushrooms roughly chopped
- ½ tablespoon minced garlic about 3 cloves
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Sea salt to taste
- 4 oz can chopped green chiles
- 4 oz cream cheese chopped into chunks and softened
- 1.5 cups enchilada verde sauce divided (12 oz)
- 1.5 cups shredded cheddar divided
- 12 small corn tortillas
Instructions
- Take cream cheese out to soften and chop it into smaller chunks. Preheat oven to 375 degrees, and spray a 9x13 baking dish with cooking spray. Chop the onion and bell pepper.
- Heat olive oil in a large skillet over medium heat until shimmering. Add the onion and bell pepper and saute for 4 minutes or until veggies just begin to soften, stirring occasionally. While these are cooking, also chop your zucchini and mushrooms
- Add zucchini, mushrooms, and garlic to the skillet. Season the veggies with cumin, smoked paprika, sea salt, and chili powder. Continue to saute over medium heat for another 9-10 minutes, stirring occasionally, or until mushrooms are softened.
- Reduce the heat under to the pan to low. Stir in chopped green chiles, cream cheese, ½ cup cheese, and ¼ cup of enchilada sauce, until the cream cheese is melted and incorporated into the veggie mixture.
- Warm tortillas briefly in microwave to make them more pliable, and drizzle ¼ cup enchilada sauce across the bottom of the prepared baking dish.
- Spread some enchilada veggies down the middle of each tortilla. Roll each up, and place it seam side down in the baking dish. If you end up with a little extra filling, just spoon it around the enchiladas in the pan.
- Drizzle the remaining cup of enchilada sauce across the top of the enchiladas. Top everything evenly with the remaining shredded cheddar.
- Bake uncovered at 375 degrees for 20 minutes, then broil for two minutes on high to brown the cheese. Let enchiladas cool for a few minutes before serving.
- Garnish your veggie enchiladas with chopped cilantro or green onion, and serve with sliced avocado (optional).
Notes
Don't worry if your tortillas tend to crack or if the filling spills out the ends. You're eating these with a fork, anyway, and enchiladas are about taste, not about beauty. I can't create a beautiful dish of tightly rolled, perfect enchiladas to save my life, but shredded cheese and sauce can hide a multitude of sins. Check out my before and after photos here, and you'll see what I mean.