By Cami D.
Cami’s creamy Vegetable Enchilada Verde
My take on Javier’s vegetable enchiladas. You can make with any verde sauce & omit the sour cream for a healthier version too
Updated at: Thu, 17 Aug 2023 06:39:01 GMT
Nutrition balance score
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Ingredients
0 servings
lime tomatillo creamy enchilada sauce
Guac Salsa Mild
Flo Fajita tortillas
Smaller ur
monterey jack
Mex cheese
shredded
frozen corn
Poblano pepper
roasted diced
Yellow pepper
diced
Zucchini
diced
cilantro
Sweet onion
diced
minced garlic
olive oil
sour cream
Instructions
Step 1
Dice veggies (make sure to only use outer part of the zucchini)
Step 2
Add garlic & onion to pan and cook in 1 tbsp olive oil
Step 3
Add oil to another pan and add frozen corn. Blacken by cooking on medium and rarely stirring.
Step 4
Cut poblano in halve & remove seeds. Blacken/Roast by putting in broiler or airfryer/broil for 5-10 min 495/500 degrees. Remove and peel off skin & dice & add to other veggies
Step 5
Add veggies to corn pan
Step 6
Add sauces, cheese & sour cream to pan & then add veggies
Step 7
Pre heat oven 350•
Step 8
Add some plain sauce to 9x13 pan & make enchiladas by filling the tortillas with veggie mix and cheese & placing seam side down & then top with sauce and cheese & bake for 15 min covered & 10 uncovered
Step 9
Top with diced onions and cilantro
