Vegetarian Cheesy Avocado & Corn Enchiladas
The best vegetarian enchiladas ever combine two cheeses, corn & deliciously creamy avocado sauce for a mouth watering meatless Mexican recipe!
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
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 Facts
Calories 776kcal (39%)Carbohydrates 64g (21%)Protein 26g (52%)Fat 49g (75%)Saturated Fat 22g (110%)Cholesterol 96mg (32%)Sodium 2058mg (86%)Potassium 858mg (25%)Fiber 11g (44%)Sugar 11g (12%)Vitamin A 1212mg (24%)Vitamin C 20mg (24%)Calcium 639mg (64%)Iron 4mg (22%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!