The best vegetarian enchiladas ever combine two cheeses, corn & deliciously creamy avocado sauce for a mouth watering meatless Mexican recipe!
Happy First Day of Spring and Meatless Monday! I am SO excited to share this recipe today!
What started as an experiment to make Mexican Street Corn Enchiladas a couple of weeks ago, ended up as the best vegetarian enchiladas ever!
Seriously y’all, the combination of this deliciously creamy avocado sauce with corn, pepper jack cheese and cotija cheese is seriously scrumptious!
The sauce is simply made by combining all of the ingredients in a blender. After the sauce is prepared, toss some of it with the corn, fill up a tortilla with the corn, sauce and cheese, roll it up, bake it and you’ve got one easy, tasty, vegetarian meal I know you’ll want to make over and over!
- 2 cups vegetable broth
- 1 cup sour cream
- 2 large avocados (peeled & de-seeded)
- 4 oz can diced green chilies
- 2 tbsp sriracha
- 3 tbsp fresh lime juice
- 1 tsp cumin
- ½ tsp black pepper
- ½ tsp kosher salt
- ½ tsp cayenne pepper
- ¼ cup fresh cilantro
- 2 (11 oz) cans corn kernels
- 6 large tortillas
- 2 cups pepper jack cheese (shredded)
- 10 oz cotija cheese (crumbled)
- 1 avocado (peeled, de-seeded & diced) – optional topping
- 2 tbsp cilantro (chopped) – optional topping
Preheat the oven to 350°F.
Add the first 11 ingredients to a blender or food processor.
Blend until smooth and creamy.
Toss 1 cup of the sauce with the corn.
Pour ½ cup of the sauce into the bottom of a 9″ x 13″ baking dish.
Place 1 cup of the sauce on a large, rimmed plate.
Dip each side of a tortilla in the sauce on the rimmed plate.
Fill the tortilla with corn, pepper jack cheese and cotija cheese.
Roll the tortilla up and place in the baking dish.
Repeat these steps until all 6 enchiladas are in the dish, adding more sauce to the plate when needed.
Pour any remaining sauce over the tortillas.
Sprinkle the remaining pepper jack and cotija cheese on top.
Place the enchiladas in the oven for 15-20 minutes.
Remove from the oven and top the vegetarian enchiladas with a little fresh chopped cilantro and fresh sliced avocado, if you’d like!
These easy vegetarian enchiladas are saucy, cheesy and so flavorful!
My boyfriend said they were the best enchiladas he’s ever had, and he’s the guy that eats meat at every meal, so for him to say a vegetarian dish is the “BEST EVER” is complete validation in my book! That, and the fact that they really are the best ever and I’m pretty sure I’m making these every week from now on! 🙂
If you’re looking for more great Vegetarian Mexican Recipes, you have to check out these 5 favorites!
- Veggie Fajita Rice Bowls
- Mexican Tortellini Pasta Salad
- Mexican Sweet Potato Hash
- One Pot Vegan Mexican Freekeh
- Mexican Chipotle Sweet Potato Casserole
Be the first to know when scrumptious new recipes are posted!
Sign up for delicious e-mail deliveries below!