Ingredients

• 2 tablespoons olive oil
• 1 onion , cut into 1/2-inch dice
• 1 green bell pepper , cut into 1/2-inch dice
• 2 medium zucchini , halved lengthwise and sliced into 1/2-inch slices
• 1 serrano chile , Optional
• 1 ear fresh corn kernels
• 0.5 pounds fresh spinach , chopped
• 2 cloves garlic , minced
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoons ground cumin
• 1 cup sour cream
• 0.75 cups diced cotija cheese , divided
• 0.25 cups chopped cilantro
• 15 corns tortillas
• 1 , 10 ounce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in a skillet over medium heat. Add onion and bell pepper; cook until edges are golden, 5 to 7 minutes. Add zucchini, serrano chile, and corn kernels. Cook until slightly browned, about 5 minutes more.
3. 3 Add spinach, garlic, paprika, salt, and cumin. Cook for 1 minute stirring constantly. Add sour cream, 1/2 cup cotija, and sour cream. Stir to combine. Remove vegetable mixture from heat and set aside.
4. 4 Pour a thin layer of enchilada sauce into a 9x13-inch baking dish.
5. 5 Heat a small skillet over medium heat and warm tortillas 1 at a time until softened, about 10 seconds each. Transfer warm tortillas to a plate and keep warm under a towel.
6. 6 Spoon 1/3 cup vegetable mixture into 1 tortilla. Fold sides in like a taco and place, seam-side down, into the enchilada sauce in the baking dish. Repeat with remaining tortillas and vegetable mixture.
7. 7 Pour remaining enchilada sauce over the enchiladas in the baking dish. Sprinkle remaining cotija cheese on top.
8. 8 Bake in the preheated oven until slightly bubbly and golden at the edges, about 20 minutes. Remove from oven and cool at least 10 minutes before serving.

Nutrition per serving