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Vegetarian Enchiladas Photo

Vegetarian Enchilada Recipe

Ashton Swank
Vegetarian Enchiladas make for a quick and easy dinner. Even the kids will love this cheesy classic.
1 from 181 votes
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Cuisine Tex Mex
Servings 9 1 large enchilada
Calories 558 kcal

Ingredients
  

  • 2 Zucchini Squash
  • 2 Yellow Squash
  • 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
  • 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
  • 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 558kcalCarbohydrates: 70gProtein: 17gFat: 21gSaturated Fat: 7gSodium: 1127mgFiber: 6gSugar: 5g
Keyword Baked, Dinners, Easy Dinners, Enchiladas, Meatless Monday, Tex Mex, Vegetables, Vegetarian
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