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Vegetable Enchiladas

Vegetable Enchiladas
To make chicken enchiladas, add 4 cups cooked, shredded meat to the enchiladas. Remove and discard the skin from purchased rotisserie chicken, then pull the meat from the bones. Shred the meat and add to the cheese mixture before assembling the enchiladas.

Ingredients:

  • 15 corn tortillas, each 8 inches in diameter, halved
  • 2 Tbs. canola oil
  • Salt, to taste
  • 1 cup shredded Monterey jack cheese
  • 1 cup shredded white cheddar cheese
  • 2 cups corn kernels, fresh or frozen
  • 2 zucchini, halved lengthwise and thinly sliced
  • 1 large yellow onion, halved and thinly sliced
  • 2 jars (each 12 1/2 oz.) tomatillo salsa
  • 1/4 cup sour cream or Mexican crema
  • 1/2 cup queso fresco or feta cheese, crumbled

Directions:

Toast the tortillas
Preheat an oven to 400ºF.

Brush the tortillas with the oil, sprinkle with salt and arrange on a baking sheet. Bake until crisp, 3 to 4 minutes. Remove from the oven and reduce the oven temperature to 300ºF.

In a small bowl, stir together the Monterey jack, cheddar, corn, zucchini and onion.

Assemble the enchiladas
Reserve 1/2 jar of the salsa for serving. Cover the bottom of a 9-inch round baking dish with a thin layer of salsa. Lay 10 tortilla halves over the salsa, overlapping if necessary. Top with one-fourth of the salsa and one-third of the cheese mixture, spreading them evenly. Repeat the layers two more times. Top the final layer of cheese mixture with the remaining salsa. Spoon the sour cream evenly over the top, then sprinkle with the queso fresco.

Bake the enchiladas
Cover the dish with aluminum foil and bake until the vegetables are tender and the cheese has melted, about 20 minutes. Uncover and continue to bake until the cheese is golden, 10 to 15 minutes more. Let stand briefly before serving. Pass the remaining salsa at the table. Serves 4 to 6.

Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).