These enchiladas are full of fresh vegetables and my ace in the hole - cotija cheese. Sour cream makes a nice saucy filling. My vegetarian husband gives these 5 stars; I hope you like them, too! These go great with a side of black or pinto beans and a salad with chopped tomato and avocado. Enjoy!


Recipe Summary

20 mins
25 mins
10 mins
55 mins
1 pan of enchiladas


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Heat oil in a skillet over medium heat. Add onion and bell pepper; cook until edges are golden, 5 to 7 minutes. Add zucchini, serrano chile, and corn kernels. Cook until slightly browned, about 5 minutes more.

  • Add spinach, garlic, paprika, salt, and cumin. Cook for 1 minute stirring constantly. Add sour cream, 1/2 cup cotija, and sour cream. Stir to combine. Remove vegetable mixture from heat and set aside.

  • Pour a thin layer of enchilada sauce into a 9x13-inch baking dish.

  • Heat a small skillet over medium heat and warm tortillas 1 at a time until softened, about 10 seconds each. Transfer warm tortillas to a plate and keep warm under a towel.

  • Spoon 1/3 cup vegetable mixture into 1 tortilla. Fold sides in like a taco and place, seam-side down, into the enchilada sauce in the baking dish. Repeat with remaining tortillas and vegetable mixture.

  • Pour remaining enchilada sauce over the enchiladas in the baking dish. Sprinkle remaining cotija cheese on top.

  • Bake in the preheated oven until slightly bubbly and golden at the edges, about 20 minutes. Remove from oven and cool at least 10 minutes before serving.

Cook's Notes:

If you're not familiar with cotija cheese you're in for a treat. Cotija is a firm Mexican cheese that doesn't really melt, but instead adds a nice chewy, salty bite to your dish. If your grocery store carries it, you can find it next to the sour cream and ricotta. If you can't get your hands on it, you can use your favorite salty/firm cheese instead.

You can use whatever enchilada sauce you prefer in this recipe. I use H-E-B(R) That Green Sauce when I can get my hands on it, but feel free to experiment with your favorite homemade or canned sauce.

Nutrition Facts

404 calories; protein 12.3g; carbohydrates 46.2g; fat 20.9g; cholesterol 34.2mg; sodium 786.6mg. Full Nutrition