Vegetarian Enchiladas Verdes with Zucchini

vegetarian enchiladas verdes in a dish topped with avocado and cilantro

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!

Course Main Course

Cuisine Mexican

Prep Time 20

Cook Time 30

Total Time 50

Servings enchiladas

Calories 469kcal

Author Lizzie Streit, MS, RDN

Ingredients

2 cups salsa verde divided; use the linked recipe or sub a store-bought salsa
1 tablespoon extra virgin olive oil
1 red onion diced
½ teaspoon cumin
3 cloves garlic minced
1 cup frozen corn
1 zucchini diced
Salt to taste
Black pepper to taste
1 4-ounce can green chile peppers
6 ounces baby spinach roughly chopped
1 15-ounce can pinto beans can sub other types of beans
2 cups shredded Colby Jack cheese divided
2 ounces cream cheese
8 8-inch flour tortillas
Toppings of choice such 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.

Nutrition