Copycat Chuys Veggie Enchiladas

5 from 2 votes

These vegetarian enchiladas are filled with healthy veggies and great for an easy weeknight meal.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Tex-Mex, Vegetarian

Servings: enchiladas

Calories: 169kcal

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

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

Nutritional information is an estimate only.