This easy recipe for vegetable enchiladas with tomatillo sauce and a creamy filling with zucchini and pinto beans makes a great weeknight dinner. You can assemble it ahead of time, too!
2cupssalsa verdedivided; use the linked recipe or sub a store-bought salsa
1tablespoonextra virgin olive oil
1red oniondiced
½teaspooncumin
3clovesgarlicminced
1cupfrozen corn
1zucchinidiced
Saltto taste
Black pepperto taste
14-ounce cangreen chile peppers
6ouncesbaby spinachroughly chopped
115-ounce canpinto beanscan sub other types of beans
2cupsshredded Colby Jack cheesedivided
2ouncescream cheese
88-inchflour tortillas
Toppings of choicesuch as avocado, cilantro, more salsa verde, or sour cream
Instructions
If you are using homemade salsa verde, prep the recipe. This will add about 20 extra minutes to your prep time.
Preheat the oven to 400 degrees F. Grease a 9x13 (3 quart) baking dish and set aside. Spread 1 cup of the salsa verde on the bottom of the dish.
In a large skillet, heat the olive oil over medium heat. Add the onion and cumin and cook for a few minutes until the onion is soft. Stir in the garlic, corn, and zucchini. Cook until the zucchini is tender, about 5 minutes. Season with salt and pepper.
Add the canned green chile peppers, chopped spinach, and beans to the skillet. Cook, stirring often, until the spinach is wilted, about 3 minutes.
Stir in 1 cup of the shredded cheese and the cream cheese. Stir for about a minute until these are melted. Remove the filling from heat.
Prepare the enchiladas. Place approximately ½-cup of the filling into a tortilla, towards one side. Roll the tortilla up. Place seam side down in the baking dish. Repeat with the rest of the tortillas until you have 8 enchiladas side-by-side in the dish.
Spread the remaining cup of salsa verde on top of the assembled enchiladas, leaving the edges dry. Sprinkle with the remaining cup of shredded cheese.
Bake for 15 to 20 minutes until the cheese is bubbly and the edges are slightly browned. Remove from the oven and serve with toppings of choice.
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Notes
To make ahead of time, assemble the enchiladas, cover tightly with foil, and keep in the fridge for up to four days before baking.
You can also freeze the assembled enchiladas for up to three months, covered in foil then plastic wrap. Let them thaw in the fridge before baking or bake straight from frozen (be sure to use a dish that can go directly from the freezer to the oven). Add up to 20-30 minutes to the cooking time if baking from frozen.
Leftovers can be stored in an airtight container in the fridge for a few days. Reheat in the microwave for 1-2 minutes until warmed through.