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Enchiladas de Verduras al Horno (Baked Vegetable Enchiladas)

Time: Prep: 25 minutes plus cooling, Bake/Broil: 14 minutes
Servings: 4

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These Baked Vegetable Enchiladas bring together the warmth of Mexican flavors with the goodness of fresh veggies. Filled with ingredients like zucchini, bell peppers, and spinach, and topped with a rich tomato sauce and melted cheese, this dish is a comforting and flavorful way to celebrate traditional cooking with a modern twist. Perfect for sharing with loved ones, these enchiladas are easy to make and sure to bring a smile to the table.

Ingredients

Nonstick cooking spray 

1 1/2 cups roasted salsa verde 

1 tablespoon jalapeño hot sauce 

1 tablespoon avocado oil 

1 small white onion, halved and finely chopped 

3 garlic cloves, minced 

3 cups finely chopped broccoli florets 

3 cups packed baby spinach 

1/2 teaspoon ground cumin 

1 cup low-fat large curd cottage cheese 

1 cup crumbled queso fresco 

8 (6 1/2-inch) low-carb high fiber flour tortillas 

Red bell peppers, sliced radishes, pickled red onions and/or chopped green onions for serving (optional) 

Preparation

  1. Preheat oven to 425°; spray 8 1/2 x 11-inch baking dish with cooking spray. In medium bowl, stir salsa verde and hot sauce. Makes about 1 1/2 cups salsa mixture.

 

  1. In large skillet, heat oil over medium-high heat. Add onion; cook 3 minutes or until tender, stirring frequently. Add garlic, broccoli, spinach and cumin; cook 2 minutes or until broccoli is tender and spinach is wilted, stirring frequently. Remove from heat; cool slightly. Stir in cottage cheese and 1/2 cup queso fresco. Makes about 4 cups filling.

 

  1. Spread 1/2 cup salsa mixture in bottom of prepared dish. Working with 1 tortilla at a time, spoon 1/2 cup filling down center of tortilla; fold sides of tortilla over filling and place, seam side down, in prepared dish. Spread remaining 1 cup salsa mixture over enchiladas; sprinkle with remaining 1/2 cup queso fresco. Bake enchiladas 12 minutes. Preheat broiler to high; broil enchiladas 2 minutes or until top is lightly browned. Makes 8 enchiladas.

 

  1. Serve enchiladas topped with peppers, radishes, pickled onions and/or green onions, if desired.

 

La Cocina

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.