Calabacitas Enchilada Recipe
Make Calabacitas Enchilada Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables and Spices
Method
Cooking Instructions
- 1
Prepare the Vegetables
Chop the zucchini, yellow squash, red bell pepper, and onion into bite-sized pieces. Mince the garlic.
- 2
Sauté the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 3 minutes. Then add garlic, zucchini, yellow squash, corn, and red bell pepper. Cook for another 5-7 minutes until the vegetables are tender.
- 3
Season the Mixture
Stir in the cumin, chili powder, salt, and black pepper. Mix well and cook for an additional 2 minutes.
- 4
Prepare Enchiladas
Preheat your oven to 375°F (190°C). Take a tortilla, spoon a generous amount of the vegetable mixture into the center, roll it up, and place it seam-side down in a baking dish. Repeat with remaining tortillas.
- 5
Bake the Enchiladas
Once all enchiladas are in the baking dish, cover with enchilada sauce (store-bought or homemade) and sprinkle with cheese if desired. Bake in the preheated oven for 20-25 minutes until heated through and cheese is bubbly.
- 6
Serve
Remove from oven and let cool for a few minutes before serving. Enjoy your Calabacitas Enchiladas!