Calabacitas Enchiladas Recipe
Make Calabacitas Enchiladas Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Filling
In a large skillet over medium heat, heat the olive oil. Add the chopped onions, garlic, and red bell pepper, sautéing until soft, about 5 minutes. Stir in the zucchini and corn, cooking for another 5-7 minutes until the zucchini is tender. Season with salt and pepper to taste.
- 2
Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Take a tortilla, add a generous amount of the vegetable filling, and roll it up tightly. Place the rolled tortilla seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
- 3
Add Sauce and Cheese
Pour the green enchilada sauce evenly over the assembled enchiladas. Sprinkle the shredded cheese on top.
- 4
Bake
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- 5
Serve
Remove from the oven, let cool for a few minutes, then garnish with chopped cilantro before serving.
