These Vegetable Enchiladas are an option for people looking for a meatless dish or for those who are vegetarians.
You may find all these ingredients in our market or at a Hispanic Supermarket in your area.
Don’t miss our Day 2 – Cactus (Nopalitos) and Eggs.
Enjoy this delicious Vegetable Enchiladas!
Visit us every day for more healthy recipes and if you make this dish share a picture with us.
Vegetables Enchiladas
- January 9, 2021
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Ingredients
- 2 Mexican Zucchini’s
- 1 Chayote
- 1 White Potato
- ½ White or Brown Onion
- 10-12 Tomatillos
- 2-3 Serrano Chiles
- 1 Bunch of Cilantro
- Asadero Cheese
Directions
- Step 1
- Peel and wash the tomatillos. Put them along with the serrano peppers in water to boil. The amount of serrano peppers will vary on how spicy you want your sauce. After the ingredients are tender, remove them from the water and blend with salt and 2 full tablespoons of cilantro. Set aside the sauce.
- Step 2
- Chop the onion, zucchini’s, chayote and potato into small cubes.
- Step 3
- Boil the potato with the chayote with salt until tender, but still a little firm. Then drain the vegetables and set aside.
- Step 4
- Turn your oven to 350 degrees.
- Step 5
- In a hot pan, put avocado oil and fry 6 tortillas for enchiladas. Once they are done, set the tortillas aside.
- Step 6
- You can use the same pan, add a tablespoon of oil and then add the onion, potato, chayote and zucchini’s with salt. Cook for 3-5 minutes, until the onions are tender.
- Step 7
- Fill the tortillas that you set aside with the vegetables and then roll them. Then put them in an oven safe dish for the oven. Pour the sauce that you set aside over the enchiladas. Add asadero cheese and put the enchiladas in the oven until the cheese has melted. Remove from the oven and serve immediately. You can also add crumbled Cotija cheese or queso Fresco for more cheese if you would like.
