Vegetable Enchiladas
This flavorful enchilada recipe features a delicious blend of corn tortillas filled with a savory mix of corn, zucchini, and onion. Topped with a tangy tomatillo salsa and melted cheese, these enchiladas are a satisfying and comforting dish perfect for any occasion. Enjoy the creamy finish of sour cream or crumbled feta cheese for an extra burst of flavor.
— Constant Cookbook
Ingredients
- 15 corn tortillas, each 8 inches in diameter, halved
- 2 Tbs. canola oil
- Salt, to taste
- 1 cup shredded Monterey jack cheese
- 1 cup shredded white cheddar cheese
- 2 cups corn kernels, fresh or frozen
- 2 zucchini, halved lengthwise and thinly sliced
- 1 large yellow onion, halved and thinly sliced
- 2 jars (each 12 1/2 oz.) tomatillo salsa
- 1/4 cup sour cream or Mexican crema
- 1/2 cup
- or feta cheese, crumbled
Instructions
- Preheat an oven to 300°F (150°C).
- Brush the tortillas with the oil, sprinkle with salt and arrange in a single layer on a baking sheet. Bake until warm and softened, about 1 minute. Remove from the oven and increase the oven temperature to 375°F (190°C).
- In a small bowl, stir together half of the Monterey jack cheese, half of the Cheddar cheese, the corn, zucchini and onion. Cover the bottom of a 9-by-13-inch (23-by-33-cm) baking dish with 1 jar of the salsa.
- To assemble the enchiladas, place a tortilla on a work surface, add a few tablespoons of the vegetable filling down the center, and roll up the tortilla. Place it, seam side down, in the baking dish. Repeat with the remaining tortillas and filling. Spread the remaining jar of salsa over the top and sprinkle with the remaining cheese.
- Cover the dish with foil and bake until the vegetables are tender and the cheese has melted, about 20 minutes. Uncover and continue to bake until the cheese is golden, 10 to 15 minutes. Let stand briefly before serving. Pass the crema at the table. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012)
Comments
No comments found.