Vegetable Enchiladas Recipe

Cooking Directions for Vegetable Enchiladas

1. 1

   Prepare the Vegetables

   Heat olive oil in a skillet over medium heat. Add chopped Spanish onions and sauté until translucent, about 3-4 minutes. Add diced bell peppers, squash, and RJ spice, and continue to cook until vegetables are tender, about 5-7 minutes. Remove from heat.

2. 2

   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 corn tortilla, fill it with the vegetable mixture and a few pieces of diced avocado, then roll it up and place seam-side down in the baking dish. Repeat with the remaining tortillas.

3. 3

   Add Toppings

   Once all the tortillas are in the baking dish, pour the remaining salsa verde over the top and sprinkle with queso fresco.

4. 4

   Bake

   Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is slightly golden and bubbly.

5. 5

   Serve

   Remove from the oven and let cool for a few minutes. Serve warm, garnished with additional avocado or cilantro if desired.