VEGETARIAN ENCHILADAS SUIZAS

Vegetarian Enchiladas Suizas image

A one-skillet dinner, this vegetable-packed take on Swiss enchiladas makes a delicious and slightly decadent dinner. Crema and cheese are the "Swiss" parts which top layers of poblano peppers, red onion, and zucchini with soft corn tortillas dipped in green salsa and all baked to perfection.

Provided by Greg Lofts

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Time 50m

Yield Serves 4

Number Of Ingredients 10

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Ingredients

2 tablespoons vegetable oil
1 large poblano, ribs and seeds removed, thinly sliced (1 1/2 cups)
1 small red onion, halved and thinly sliced (1 1/4 cups)
Kosher salt and freshly ground pepper
1 medium zucchini, cut into a 1/2-inch dice (1 1/2 cups)
1 1/2 cups green salsa (from a 16.7-ounce jar), such as La Costeña
6 corn tortillas (each 6 inches)
5 ounces low-moisture mozzarella, cut into a 1/2-inch dice
1/3 cup Mexican crema or sour cream
Shredded iceberg lettuce, sliced radishes, and halved cherry tomatoes, for serving

Steps:

Preheat oven to 375°F. Heat a medium (10-inch) ovenproof skillet (preferably cast iron) over medium. Add oil, poblano, and 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add zucchini; continue cooking until vegetables are tender and golden in places, 10 to 12 minutes more.
Remove from heat; transfer mixture to a large plate. Pour 1 cup salsa into skillet. Working one at a time, dip tortillas in salsa, turning to evenly coat both sides; transfer to plate with vegetables.
Layer tortillas and vegetables evenly in skillet. Top evenly with mozzarella, crema, and remaining 1/2 cup salsa. Bake until bubbly and browning in places, 20 to 22 minutes. Serve with lettuce, radishes, tomatoes, and remaining 1/4 cup onion.

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Mohammed Elachak

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These enchiladas were amazing! I'm a vegetarian and I'm always looking for new and exciting recipes. These enchiladas definitely hit the spot. The tomatillo sauce was creamy and tangy, and the cheese filling was melted and gooey. I will definitely be

Isaac Antwi

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These enchiladas were a little more work than I'm used to, but they were definitely worth it. The flavors were complex and delicious, and the enchiladas were beautifully presented. I'll be making these again for special occasions.

thabang mario motlokoa

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Loved these enchiladas! The tomatillo sauce was tangy and flavorful, and the cheese filling was perfectly melted and gooey. I served them with a side of guacamole and sour cream, and they were absolutely delicious.

Bednegoh Seme

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These enchiladas were easy to make and incredibly delicious. I'm not a vegetarian, but I didn't miss the meat at all. The roasted poblano peppers and corn gave the enchiladas a wonderful smoky flavor.

Nafisatu Abdul Aziz

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I'm a big fan of enchiladas, and these vegetarian enchiladas suizas were some of the best I've ever had. The combination of flavors and textures was perfect. I'll definitely be making these again and again.

Jax Mell

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Great recipe! I used a store-bought enchilada sauce and it still turned out delicious. The enchiladas were cheesy, flavorful, and oh-so-satisfying.

Mohammad Junaid

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These enchiladas were a hit with my family! The flavors were amazing and the tortillas were perfectly soft and chewy. I especially loved the creamy tomatillo sauce. Will definitely be making these again!

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