These copycat Chuys veggie enchiladas are sure to tide you over until your next Chuys visit! They are an easy copycat recipe that you can make at home.
Besides downing too much creamy jalapeño dip, I love getting the veggie enchiladas from Chuys. It is my go-to order when we eat there. These veggie enchiladas are very similar to the ones at Chuys. I love to make them with a pot of crockpot borracho beans!
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Ingredients needed
- Corn tortillas: Chuys uses blue corn tortillas and I was able to find some at my local grocery store (H-E-B here in Texas) but yellow corn tortillas will also work.
- Onion, red bell pepper, zucchini, and Serrano pepper: The filling for the enchiladas. Be sure to remove the seeds and membranes of the pepper. I only used about ¼ of mine.
- Frozen corn: I left the corn out because my son doesn’t like it. Chuys does use corn in their veggie enchiladas though. Use ¼ cup of frozen corn.
- Garlic powder: You’ll need just a little bit of garlic powder to season the vegetables with.
- Spinach: To top the enchiladas with.
- Cheese: I used quesadilla cheese.
- Tex-Mex Enchilada sauce: I was able to find this at my local grocery store (H-E-B) I used the Hatch brand. It may also be called ranchero enchilada sauce. Remember that these enchiladas do not have red or green enchilada sauce like regular enchiladas.
Equipment needed
You will need a large frying pan and a 9 x 13 inch baking dish.
Recipe instructions (step by step guide)
Preheat your oven to 350 degrees. Chop and dice your red bell pepper, zucchini, and onion.
Next, add the diced red bell pepper, zucchini, onion, corn, and garlic powder to a skillet with about two tablespoons of cooking oil. Add about ¼ of your Serrano pepper (diced) with the seeds and membranes removed.
Cook on medium until they are tender then set aside to cool.
Once your cooked ingredients are cool enough to touch, spray an oven safe casserole dish with non-stick spray. Fill your tortillas with the vegetable mixture and roll them. Pour your tex-mex enchilada sauce over the filled tortillas. Cover with fresh spinach and cheese.
Cover your casserole dish with aluminum foil and bake for 20 minutes. Remove the foil and cook for an additional ten minutes or until cheese is nicely melted
Tips
- Fry your tortillas in a little oil before assembling your enchiladas. This will help keep everything in place and keep the tortillas from falling apart when you bake the enchiladas.
How to store leftovers
Cover and store any leftovers in your fridge. The enchiladas will be good for up to four days after making.
Other copycat recipes:
- Homemade Taco Bell Crunch Wraps
- Copycat Outback Alice Springs Chicken
- Copycat Outback Ranch Dressing
Copycat Chuys Veggie Enchiladas
Equipment
- Casserole dish 9 x 13 inch
Ingredients
- ½ white onion diced finely
- 1 large zucchini diced
- 1 Serrano pepper seeds and membranes remove (I used only ¼ of my pepper)
- ½ red bell pepper
- ¼ cup corn frozen
- 1 teaspoon garlic powder minced
- 10 corn tortillas
- 2 cans tex-mex style enchilada sauce about 15 ounces each, may also be called ranchero enchilada sauce
- 1 small bunch spinach
- 1 cup quesadilla cheese
Instructions
- Preheat your oven to 350 degrees. Chop and dice your red bell pepper, zucchini
- Next, add the diced red bell pepper, zucchini, onion, corn, and garlic powder to a skillet with about two tablespoons of cooking oil. Add about ¼ of your Serrano pepper (diced) with the seeds and membranes removed.
- Cook on medium heat until they are tender. Then set aside to cool.
- Once your cooked ingredients are cool enough to touch, spray an oven safe casserole dish with non-stick spray. Fill your tortillas with the vegetable mixture and roll them. Pour your tex-mex enchilada sauce over the filled tortillas. Cover with fresh spinach and cheese.
- Cover your casserole dish with aluminum foil and bake for 20 minutes. Remove the foil and cook for an additional ten minutes or until cheese is nicely melted
. says
Hello! Do you know any other brands besides hatch that makes this specific enchilada sauce? Or something similar? I’m having a hard time finding some. Thank you!
Audrey says
If you can find a “tex mex” enchilada sauce versus the regular red enchilada sauce that would work.
F says
I’m so happy I found this recipe! I went to chuys ant least once a week until I moved 1.5hrs away from one. The veggie enchiladas was what ordered every time. Thankfully I found all the ingredients locally, because this tastes spot on!! Thank you so much for sharing this recipe!!
Audrey says
I am so glad you enjoyed it!! It is one of my favorite dishes from Chuy’s as well.
Hope says
Oh delicious!!!
Chelsy|Motherhood+Mayhem says
I couldn’t imagine an enchilada without meat, but these look delicious!
Supriya says
Makes a great meal option. And frying the tortillas tip is really helpful for sure
vanessa valdivia says
This looks very tasty! thanks for sharing a great meal idea!