Vegetarian Enchilada Recipe - Food Fanatic
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Vegetarian Enchilada Recipe

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    9 Servings

Ingredients

enchiladas:
  • 2 Zucchini Squashes
  • 2 Yellow Squashes
  • 1 Onion
  • 2 tablespoons Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 9 Burrito-Sized Flour Tortillas
  • 2 1/2 cups Mexican Style Shredded Cheese
mild green chile sauce:
  • 4 ounces Green Chiles, chopped
  • 1 tablespoon Sour Cream
  • 1/4 cup Vegetable Broth
  • 1/4 teaspoon Cumin
  • 1 teaspoon Fresh Lime Juice
  • 1 teaspoon Garlic Salt
  • 1 tablespoon Fresh Cilantro, chopped
corn salsa:
  • 1 medium Tomato, chopped
  • 1 Onion, chopped
  • 1 cup Frozen Corn, cooked or canned
  • 1-2 tablespoons Fresh Cilantro, chopped
  • 1 tablespoon Fresh Lime Juice
  • 1 teaspoon Cumin
  • Salt, to taste
  • Black Pepper, to taste

Directions

  1. Cut the zucchini, squash, and large onion into 1 inch pieces. Spread evenly on a lined baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Bake at 350°F for 30 minutes.
  2. Meanwhile, place the green chiles, sour cream, vegetable stock, cumin, lime juice, garlic salt, and cilantro in a blender and pulse until smooth. Set aside.
  3. Prep the corn salsa: dice the tomatoes and onions and toss together in a large bowl. Add the corn, cilantro (1-2 tbsp according to taste, start with 1 tbsp), lime juice, cumin, and a dash of salt and pepper. Mix well and set aside.
  4. Remove vegetables from the oven (leave the oven on). Evenly fill each tortilla with the vegetables and a tablespoon of shredded cheese. Roll and place seam down, tightly side by side, in a 9x13 baking dish.
  5. Pour and spread the green chile sauce over top, and sprinkle the cheese over the enchiladas. Bake at 350°F for 10 minutes, or until cheese is melted and bubbly. Serve with corn salsa.
Vegetarian enchiladas photo