Vegetable Enchiladas

Cook, In Season, Meat-Free Mains, Recipes, Summer

Vegetable Enchiladas

Tender zucchini and kernels of fresh sweet corn star in this Tex-Mex classic. Wrapped up in tortillas and smothered and gooey, melted cheese, this is a light but comforting vegetarian meal.


Vegetable Enchiladas


12 corn tortillas, each 8 inches (20 cm.) in diameter

2 Tbs. canola oil


1 cup (4 oz./125 g.) shredded Monterey jack cheese

1 cup (4 oz./125 g.) shredded white Cheddar cheese

2 cups (12 oz./375 g.) fresh or thawed frozen corn kernels

2 zucchini, halved lengthwise and thinly sliced

1 large yellow onion, halved and thinly sliced

2 jars (12 1/2 oz./390 g. each) tomatillo salsa

1/4 cup (2 oz./60 g.) Mexican crema or sour cream


Preheat the oven to 300 degrees F (150 degrees C). Brush the tortillas with the oil, sprinkle with salt, and arrange on a baking sheet. Bake until warm and softened, about 1 minute. Remove from the oven and increase the oven temperature to 375 degrees F (190 degrees 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, 10-15 minutes. Let stand briefly before serving. Pass the crema at the table. Serves 4-6.

5 comments about “Vegetable Enchiladas

  1. MasCara

    Looks delicious. Will “veganize” it by ditching the dairy and adding mushrooms. Thanks for the inspiration!

  2. Acree

    Love all these ingredients! Making it tonight as a quick spring dinner. A little concerned that I filled all the tortillas and still had 1/3-1/2 of the filling left. I poured the rest of the filling over the dish, figuring it will probably taste pretty good no matter where it is. Also used a medium-large bowl since what I consider a small bowl was not big enough for all the ingredients in the filling. I couldn’t find 12.5 oz. jars of salsa so I bought two 16 oz jars and used my scale to measure. The dish is in the oven now, so wish me luck!

  3. arsphidius

    I’ve made this twice before, and am making it again tonight. I add black beans and diced red bell pepper to the filling. So delicious!


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