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Garden-Fresh Vegetarian Green Enchiladas

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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

Serve with
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!