Vegetable Enchiladas
Enchiladas de VerdurasVegetable-filled enchiladas can make a complete vegetarian meal or they can be a side dish to serve with grilled meats.
Ingrediënten
Makes 8 enchiladas
- Basic Cooked Tomatillo Sauce
- 1 tablespoon olive oil
- ½ medium white onion chopped
- 2 medium zucchini coarsely shredded
- 1 cup corn kernels from about 1 large ear of corn, or thawed, if frozen
- ½ red bell pepper finely chopped
- 2 tablespoons Mexican crema or sour cream
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon cumin
- ¼ teaspoon salt or to taste
- Freshly ground pepper to taste
- 2 to 3 tablespoons vegetable oil
- 8 corn tortillas
- 1 cup shredded manchego cheese
- 2 green onions thinly sliced crosswise
Instructies
- Prepare the sauce.
- Cover and keep warm.
- Preheat the oven to 375°.
- Heat the oil in a medium skillet and cook the onion until it starts to brown, 3 to 4 minutes.
- Add the zucchini, corn, and red pepper.
- Cook, stirring frequently, until the vegetables are crisp-tender, about 5 minutes.
- Add the crema, cilantro, salt, and pepper.
- Set aside.
- In a medium skillet, heat about 2 tablespoons vegetable oil until it shimmers.
- Using tongs, dip tortillas, 1 at a time, into the hot oil to soften.
- Drain on paper towels and stack on a plate.
- Cover to keep them soft and warm.
- To assemble the enchiladas, put 1 tortilla on another plate and spoon about ¼ cup of the vegetable mixture on the lower third of the tortilla.
- Roll into a cylinder and place seam side down, in a 9- × 13-inch baking dish.
- Repeat until all the tortillas are filled, rolled, and placed side by side in the dish.
- Pour the cooked tomatillo sauce over the enchiladas.
- Sprinkle with the cheese and green onions.
- Bake until the cheese is melted and the enchiladas are heated through, 15 to 20 minutes.
- Serve at once.
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