Creamy Vegetable Enchiladas

Follow our step-by-step guide on how to make Creamy Vegetable Enchiladas.

1. Step 1

   Preheat your oven to 375°F (190°C).

2. Step 2

   In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until they are golden around the edges, about 5 to 7 minutes.

3. Step 3

   Stir in the zucchini, serrano chile (if using), and corn kernels. Cook for an additional 5 minutes until slightly browned.

4. Step 4

   Add the chopped spinach, minced garlic, paprika, salt, and cumin to the skillet. Cook for 1 minute, stirring constantly until the spinach wilts.

5. Step 5

   Remove the skillet from heat and mix in 1 cup of sour cream and 1/2 cup of cotija cheese until well combined. Set the vegetable mixture aside.

6. Step 6

   Pour a thin layer of enchilada sauce into a 9x13-inch baking dish to coat the bottom.

7. Step 7

   In a small skillet, warm each corn tortilla one at a time over medium heat for about 10 seconds until softened. Keep them warm under a towel as you work.

8. Step 8

   Spoon about 1/3 cup of the vegetable mixture into each tortilla, fold the sides in like a taco, and place seam-side down in the baking dish. Repeat this process until all tortillas and filling are used.

9. Step 9

   Pour the remaining enchilada sauce over the filled tortillas and sprinkle the remaining cotija cheese on top.

10. Step 10

    Bake in the preheated oven for about 20 minutes, or until the enchiladas are bubbly and golden at the edges. Allow to cool for at least 10 minutes before serving.