Vegetarian Creamy White Enchilada

Indulge in the comforting flavors of this Vegetarian Creamy White Enchilada recipe, a hearty yet wholesome take on a Mexican classic. Packed with a vibrant medley of sautéed red bell peppers, zucchini, mushrooms, sweet corn, and protein-rich black beans, this dish is wrapped in soft flour tortillas and smothered in a rich, homemade white sauce infused with tangy sour cream and mild green chilies. Topped with gooey, melted Monterey Jack cheese and garnished with fresh cilantro, these enchiladas bake to golden, bubbly perfection in just 25 minutes. Perfect for a cozy dinner, this vegetarian delight is bursting with flavor, satisfying textures, and crowd-pleasing appeal. Whether you're catering to meatless diets or just craving something indulgent yet wholesome, this is the ultimate comfort food recipe!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced red bell pepper
• 1 medium, diced zucchini
• 150 grams, chopped mushrooms
• 150 grams, fresh or frozen corn kernels
• 400 grams, canned, drained and rinsed black beans
• 8 large flour tortillas
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1 cup sour cream
• 4 ounces, canned, diced green chilies
• 2 cups shredded Monterey Jack cheese
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.25 cup, chopped for garnish fresh cilantro

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper, zucchini, and mushrooms. Sauté for about 5-7 minutes until they begin to soften.

Step 3

Add the corn and black beans to the skillet, and stir well to combine. Cook for an additional 2 minutes. Remove the skillet from heat and set aside.

Step 4

In a separate saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a roux.

Step 5

Gradually add the vegetable broth to the roux while whisking constantly to prevent lumps. Once smooth and slightly thickened, remove from heat.

Step 6

Stir the sour cream and green chilies into the sauce until well combined. Season with salt and pepper.

Step 7

Spread 1/2 cup of the sauce over the bottom of a 9x13 inch baking dish.

Step 8

Lay a tortilla on a flat surface, fill with about 1/8 of the vegetable mixture, sprinkle with 1-2 tablespoons of shredded Monterey Jack cheese, then roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and veggie filling.

Step 9

Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle the top with the rest of the shredded cheese.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the sauce is bubbly.

Step 11

Garnish with fresh cilantro before serving.

Nutrition Facts

Serving size	(2474.0g)

Amount per serving	% Daily Value*
Calories	3725.4

Total Fat 212.4g	0%
Saturated Fat 110.1g	0%
Polyunsaturated Fat 7.8g
Cholesterol 413.7mg	0%
Sodium 10851.3mg	0%
Total Carbohydrate 360.5g	0%
Dietary Fiber 49.4g	0%
Total Sugars 62.5g
Protein 139.1g	0%

Vitamin D 54.7IU	0%
Calcium 2793.4mg	0%
Iron 24.5mg	0%
Potassium 3211.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.9%

Protein: 14.2%

Carbs: 36.9%