Garden-Fresh Vegetarian Green Enchiladas (Zucchini, Yellow Squash & Spinach)
These vegetarian green enchiladas are one of my favorite meatless dinners. They're filled with zucchini, yellow squash, onion, spinach, cilantro, and creamy Casero cheese, then topped with a smooth green enchilada sauce made with a simple roux.
This is a wonderful way to use fresh garden vegetables, but it works just as well any time of year. The sauce is mild, comforting, and family-friendly, and the corn tortillas hold everything together beautifully.
If you enjoy simple, from-scratch cooking that feeds your family well, this is a recipe you'll want to make again and again.
Jump to RecipeWhy you'll love these green enchiladas
- Easy meatless dinner
- Great way to use zucchini and squash
- Mild, family-friendly flavor
- Homemade-style sauce without extra work
- Perfect for weeknights or company
Ingredient notes
Zucchini & yellow squash - Adds freshness and keeps the filling light
Spinach - A great way to add extra greens
Casero cheese - Melts beautifully and has a mild flavor
Corn tortillas - Hold up best in enchilada sauce
Green enchilada sauce - Mild works best for family meals
Roux (oil + flour + broth) - Makes the sauce smooth and rich
Garden-Fresh Vegetarian Green Enchiladas
Ingredients
- 2 tablespoon olive or avocado oil
- 2 tablespoon all-purpose flour
- 2 cups chicken broth or vegetable broth for fully vegetarian
- 2 cups mild green enchilada sauce
- 1 medium zucchini diced small
- 1 medium yellow squash diced small
- 1 small onion finely chopped
- 1 -2 cloves garlic minced (optional)
- 1 tablespoon olive oil
- 2 -3 handfuls fresh spinach roughly chopped
- 1 cup shredded Casero cheese or Monterey Jack
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
- 8 -10 small corn tortillas
- 1½ -2 cups shredded Casero cheese for topping
- Extra cilantro for garnish
Instructions
- . Make the green sauce
- Heat oil in a saucepan over medium heat.
- Whisk in flour and cook 1-2 minutes until bubbly and lightly golden.
- Slowly whisk in chicken broth, stirring constantly to keep it smooth.
- Simmer 3-5 minutes until slightly thickened.
- Stir in the mild green enchilada sauce and heat through. Set aside.
- If the sauce is too thick, add a little more broth. If too thin, simmer a few minutes longer.
- Make the filling
- Heat olive oil in a large skillet.
- Add onion and cook 2-3 minutes until soft.
- Add zucchini, yellow squash, and garlic; cook about 5 minutes until tender but not mushy.
- Stir in chopped spinach and cook just until wilted.
- Season with salt and pepper.
- Remove from heat and mix in cilantro and 1 cup shredded Casero cheese.
- Assemble
- Preheat oven to 375°F.
- Spread a thin layer of green sauce in a greased 9×13 dish.
- Warm tortillas (20-30 seconds wrapped in a damp towel).
- Spoon filling into each tortilla, roll, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas and top with cheese.
- Bake
- Bake uncovered 20-25 minutes until bubbly and lightly golden.
- Garnish with fresh cilantro.
Notes
Mexican rice
Black beans or refried beans
Fresh salad or pico de gallo
Lime wedges These enchiladas are comforting, wholesome, and perfect for a family dinner — or for using up fresh garden produce. I hope you’ll give them a try!
Tips for the best enchiladas
- Don't overcook the vegetables before baking
- Warm tortillas so they don't crack
- Use enough sauce so tortillas stay soft
- Let enchiladas rest 5 minutes before serving
- Add extra cheese on top if you like them extra creamy
Variations you can try
- Add black beans for more protein
- Use Monterey Jack instead of Casero
- Add mushrooms to the filling
- Use vegetable broth for fully vegetarian
- Add cooked chicken if you want a meat version
What to serve with green enchiladas
- Mexican rice
- Refried beans
- Black beans
- Simple green salad
- Pico de gallo
- Lime wedges
Storage tips
Store leftovers in the refrigerator up to 3 days.
Reheat covered in the oven or microwave.
You may need to add a little extra sauce or broth when reheating.
These vegetarian green enchiladas are a comforting, wholesome dinner that's easy to make and perfect for family meals. The combination of fresh vegetables, melted cheese, and mild green sauce makes this recipe one you'll come back to often.
If you enjoy simple, homemade meals, be sure to check out my other easy dinner recipes here on The Common Sense Grandma.
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