Sarah's Creamy Veggie Enchiladas


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!

Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
10 mins
Total Time:
55 mins
1 pan of enchiladas


  • 2 tablespoons olive oil

  • 1 onion, cut into 1/2-inch dice

  • 1 green bell pepper, cut into 1/2-inch dice

  • 2 medium zucchini, halved lengthwise and sliced into 1/2-inch slices

  • 1 serrano chile, minced (Optional)

  • 1 ear fresh corn kernels

  • ½ pound fresh spinach, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • ½ teaspoon ground cumin

  • 1 cup sour cream

  • ¾ cup diced cotija cheese, divided

  • ¼ cup chopped cilantro

  • 15 corn tortillas

  • 1 (10 ounce) can enchilada sauce


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. 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.

  3. 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.

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

  5. 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.

  6. 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.

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

  8. 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 (per serving)

404 Calories
21g Fat
46g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 404
% Daily Value *
Total Fat 21g 27%
Saturated Fat 9g 47%
Cholesterol 34mg 11%
Sodium 787mg 34%
Total Carbohydrate 46g 17%
Dietary Fiber 8g 28%
Total Sugars 5g
Protein 12g
Vitamin C 47mg 234%
Calcium 285mg 22%
Iron 3mg 18%
Potassium 862mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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