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Spinach, corn and cheese enchiladas
Spinach, corn and cheese enchiladas
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Indulge in delicious cheesy vegetarian enchiladas for dinner.
Ingredients:
  • 1 zucchini, grated
  • 2 x 250g pkts frozen spinach, thawed, drained
  • 18.20 gm olive oil
  • 1 onion, finely chopped
  • 1 corncob, kernels removed
  • 80g (1/3 cup) fresh ricotta
  • 150g (1 1/2 cups) grated 4 cheese melt
  • 520g packet Enchilada Kit
  • Sour cream, to serve
  • Old El Paso Green Jalapeños or long fresh green chillies, sliced, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • Preheat oven to 180°C/160°C fan forced. Lightly grease a 5cm-deep, 20 x 33cm baking dish. Pat dry zucchini and spinach to remove excess moisture.
  • In a large non-stick pan over medium heat, sauté the onion in hot oil until softened, about 2-3 minutes. Add zucchini, spinach, and corn, cooking until zucchini and spinach are soft, about 1-2 minutes. Remove from heat, season generously, and let cool almost completely before using.
  • Mix in ricotta and two-thirds of the cheese into the mixture. Split the mixture into 8 portions. Spread 2 tablespoons of enchilada sauce over the bottom of the dish. Heat 2 tortillas at a time in the microwave on High for 20 seconds to soften. Fill each tortilla with a portion of the mixture and roll it up. Arrange the filled tortillas seam side down in the dish. Repeat with the remaining tortillas and filling.
  • Drizzle the leftover sauce on top of the enchiladas, then generously sprinkle the remaining cheese. Bake until golden and bubbly, for about 30-35 minutes. Top with a dollop of sour cream, fresh chili, and fragrant cilantro before serving.

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