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Vegetarian Cheesy Avocado & Corn Enchiladas
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The best vegetarian enchiladas ever combine two cheeses, corn & deliciously creamy avocado sauce for a mouth watering meatless Mexican recipe!
Course
Main Course
Cuisine
Mexican
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Servings
6
large enchiladas
Calories
776
Author
Whitney Bond
Ingredients
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
Optional Toppings
1
avocado
peeled, de-seeded & sliced
2
tbsp
cilantro
chopped
Instructions
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 inch x 13 inch 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 with fresh chopped cilantro and fresh sliced avocado, if you’d like.
Nutrition
Calories:
776
kcal
|
Carbohydrates:
64
g
|
Protein:
26
g
|
Fat:
49
g
|
Saturated Fat:
22
g
|
Cholesterol:
96
mg
|
Sodium:
2058
mg
|
Potassium:
858
mg
|
Fiber:
11
g
|
Sugar:
11
g
|
Vitamin A:
1212
mg
|
Vitamin C:
20
mg
|
Calcium:
639
mg
|
Iron:
4
mg