Veggie Enchiladas Recipe

Make pico

In a small bowl combine the diced tomatoes, red onion, minced jalapeño (if using), 2 tablespoons chopped cilantro, 1 tablespoon lime juice and 1/4 teaspoon salt. Stir, taste and adjust seasoning. Refrigerate until ready to serve so flavors meld.

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or spray with nonstick spray.

Soften tortillas: stack tortillas and wrap in a damp kitchen towel. Microwave 30–45 seconds until pliable, or heat each briefly in a dry skillet 10–15 seconds per side. Keep wrapped so they stay warm and flexible while assembling.

Heat a large skillet over medium heat and add 2 tablespoons olive oil. When oil shimmers, add the diced onion and sauté 4–5 minutes until translucent.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't burn.

Add the diced zucchini/yellow squash and cook 5–7 minutes until softened and starting to brown. If vegetables release liquid, continue cooking until most moisture evaporates so filling won’t be watery.

Stir in the corn kernels and cook 2–3 minutes until heated through.

Add the chopped spinach in batches, stirring until wilted between additions. Cook until spinach is fully wilted and most liquid has evaporated, about 2–3 minutes total.

Season the filling with 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt and 1 teaspoon black pepper. Stir in 1 tablespoon lime juice and 1 tablespoon chopped cilantro. Taste and adjust seasoning if needed. Remove from heat.

Spread 1/2 cup of the enchilada sauce evenly in the bottom of the prepared baking dish to prevent sticking and provide sauce base.

Lay a warm corn tortilla on a work surface. Spoon about 1/3 cup of the vegetable filling into the center of the tortilla (enough for a tight roll without overfilling).

Add a small sprinkle (about 2 tablespoons) of shredded cheese on top of the filling in each tortilla to help bind the roll.

Roll the tortilla tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling to make 9 enchiladas (three per serving). Arrange in three rows of three, or two rows—whatever fits best.

Pour the remaining enchilada sauce evenly over the rolled enchiladas, covering them so sauce seeps into the seams. Use the back of a spoon to spread if needed.

Sprinkle the remaining 1.5 cups shredded cheese evenly over the top.

Cover the baking dish loosely with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake an additional 8–10 minutes until the cheese is melted, bubbly and slightly golden at the edges.

Remove from oven and let sit 5 minutes to set so enchiladas hold their shape when plated.

While cooling, stir the sour cream (0.5 cup) if you prefer to thin it: add 1–2 teaspoons water or lime juice to make it drizzleable, or leave thick for dollops.

Plate three enchiladas per person. Spoon a generous tablespoon or two of pico de gallo over each serving, add a dollop or drizzle of sour cream, and garnish with avocado slices and extra cilantro if using. Serve immediately.