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Veggie Enchiladas

These Veggie Enchiladas are a colorful and nutritious delight! Bursting with fresh veggies and cheesy goodness, they’re a perfect family meal.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Comfort Food, Healthy, Vegetarian
Servings: 4 servings

Ingredients

  • 2 tablespoons butter or oil
  • 1 cup chopped onion
  • 1 whole red bell pepper seeded and chopped
  • 2 medium zucchinis chopped (or yellow squash)
  • 1.5 cups diced frozen hash brown potatoes thawed
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 14-16 count corn tortillas
  • 2 cups homemade green enchilada sauce or red enchilada sauce
  • 2 cups shredded Mexican cheese blend

Instructions

  • In a large skillet, heat the butter or oil over medium heat. Add the chopped onion and red bell pepper, sauté for about 3-4 minutes until they begin to soften. Then, add in the chopped zucchini and thawed hash brown potatoes. Cook for another 5-7 minutes until all the vegetables are tender. Stir in the ground cumin and garlic powder, and mix well.
  • Preheat your oven to 375°F (190°C). In a mixing bowl, combine the sautéed vegetable mixture with a cup of your chosen enchilada sauce.
  • Take a corn tortilla, add about ¼ cup of the veggie mixture to the center, and sprinkle with a little cheese. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13 baking dish. Repeat this process until you’ve filled all your tortillas.
  • Once all the tortillas are rolled and placed in the baking dish, pour the remaining enchilada sauce over the top, ensuring that all the tortillas are covered. Sprinkle the remaining shredded Mexican cheese blend generously over the sauce.
  • Cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
  • Once out of the oven, allow the enchiladas to cool for a few minutes before serving. Garnish with fresh cilantro, avocado slices, or a dollop of sour cream if desired.

Equipment

  • Large Skillet
  • Oven
  • Mixing Bowl
  • 9x13 baking dish
  • Wooden Spoon

Notes

  • Feel free to swap in your favorite veggies for a personalized touch.
  • These enchiladas can be made ahead and stored in the fridge or freezer.
  • To make it vegan, use a vegan cheese alternative.