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Homemade Veggie Enchiladas photo

Veggie Enchiladas

These Veggie Enchiladas are packed with flavor and nutrition! Perfect for a cozy weeknight dinner or a vibrant gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 2 tablespoons butter or oil for sautéing
  • 1 cup chopped onion
  • 1 red bell pepper seeded and chopped
  • 2 medium zucchini chopped
  • 1.5 cups diced frozen hash brown potatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 14-16 corn tortillas
  • 2 cups homemade or red enchilada sauce for a zesty kick
  • 2 cups shredded Mexican cheese blend

Equipment

  • Large Skillet
  • 9x13 inch baking dish
  • Spatula
  • Aluminum foil
  • Measuring cups and spoons

Method
 

Instructions
  1. Step 1: In a large skillet, melt 2 tablespoons of butter or oil over medium heat. Add 1 cup of chopped onion and sauté until translucent, about 3-4 minutes. Then, add the seeded and chopped red bell pepper, along with the chopped zucchini. Cook for an additional 5-6 minutes until the vegetables are tender.
  2. Step 2: Stir in the thawed diced hash brown potatoes, 1 teaspoon of ground cumin, and 1 teaspoon of garlic powder. Mix everything well and cook for another 3-4 minutes, allowing the flavors to meld. Remove from heat and set aside.
  3. Step 3: Warm the corn tortillas in a dry skillet or microwave to make them more pliable. This step is crucial to prevent the tortillas from tearing when you fill them.
  4. Step 4: Spread a thin layer of your chosen enchilada sauce at the bottom of the baking dish. Take a tortilla, spoon some of the veggie filling into the center, and sprinkle a bit of shredded cheese on top. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
  5. Step 5: Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle the remaining shredded Mexican cheese blend generously over the sauce.
  6. Step 6: Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Notes

  • Make your own enchilada sauce for a fresh and personalized flavor.
  • Let the filling cool slightly before assembling to avoid soggy tortillas.
  • Feel free to mix in other veggies like mushrooms or spinach based on what you have on hand.
  • Garnish with fresh cilantro, avocado, or a squeeze of lime for an extra layer of flavor.