Enchiladas De Vegetables Recipe
squash, spanish onions, zucchini, bell peppers, olive oil, Rj spice, salsa verde, queso fresco
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Ingredients
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Vegetable Filling
Method
Preparation Instructions
- 1
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add the diced squash, zucchini, Spanish onions, and bell peppers. Sauté until the vegetables are tender, about 5-7 minutes.
- 2
Season the Vegetables
Stir in the Rj spice and cook for an additional 2 minutes, allowing the flavors to blend. Remove from heat.
- 3
Assemble the Enchiladas
Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of salsa verde on the bottom. Take a tortilla, fill it with the sautéed vegetables, and sprinkle some queso fresco. Roll the tortilla and place it seam-side down in the baking dish.
- 4
Add Salsa and Cheese
Repeat the process with the remaining tortillas and filling. Once the dish is filled, pour the remaining salsa verde over the top and sprinkle with additional queso fresco.
- 5
- 6
Serve
Let the enchiladas cool for a few minutes before serving. Enjoy your Enchiladas De Vegetables!