Cami’s creamy Vegetable Enchilada Verde

My take on Javier’s vegetable enchiladas. You can make with any verde sauce & omit the sour cream for a healthier version too

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Step 1

Dice veggies (make sure to only use outer part of the zucchini)

Step 2

Add garlic & onion to pan and cook in 1 tbsp olive oil

Step 3

Add oil to another pan and add frozen corn. Blacken by cooking on medium and rarely stirring.

Step 4

Cut poblano in halve & remove seeds. Blacken/Roast by putting in broiler or airfryer/broil for 5-10 min 495/500 degrees. Remove and peel off skin & dice & add to other veggies

Step 5

Add veggies to corn pan

Step 6

Add sauces, cheese & sour cream to pan & then add veggies

Step 7

Pre heat oven 350•

Step 8

Add some plain sauce to 9x13 pan & make enchiladas by filling the tortillas with veggie mix and cheese & placing seam side down & then top with sauce and cheese & bake for 15 min covered & 10 uncovered

Step 9

Top with diced onions and cilantro