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White Sauce Veggie Enchiladas

Craving a delightful dinner? Try these White Sauce Veggie Enchiladas! They’re like a veggie fiesta wrapped in a warm tortilla. Simple, yet bursting with flavors. Let’s dive into the kitchen adventure.

Start with the veggie filling – easy peasy. Heat some oil, toss in onions, bell peppers, zucchini, and dance them around until they’re soft. Then, the corn and black beans join the party, along with cumin and chili powder. Sprinkle some salt and pepper for good vibes.

Next up, the superstar – the white sauce. Melt butter, sprinkle flour, and whisk your way to a smooth sauce. Slowly pour in the milk, keep whisking, and watch the magic happen. Add shredded white cheese because, well, who can resist melty cheese goodness? Season it with a pinch of salt and pepper. The sauce is ready to rock.

Assemble time! Lay down a thin white sauce blanket in your baking dish. Grab a tortilla, spoon in the veggie mix, roll it up, and tuck it into the dish. Repeat the enchilada tango until your baking dish is a canvas of rolled wonders. Pour the remaining white sauce over them – drown them in it. Top it all off with a generous sprinkle of Mexican cheese blend – because, cheese.

Heat things up in the oven – 375°F (190°C) will do the trick. Let the enchiladas bake until the cheese on top is a bubbly, golden dream. A short 25-30 minutes later, your masterpiece is ready.

Give it a breather – let those enchiladas chill for 10 minutes. Garnish with fresh cilantro, tomatoes, and avocados if you’re feeling extra fancy.

There you have it – a simple, tasty, and veggie-packed dinner masterpiece, ready to make your taste buds dance. Enjoy your white sauce veggie enchiladas!

White Sauce Veggie Enchiladas

White Sauce Veggie Enchiladas

Enjoy a delicious dinner with White Sauce Veggie Enchiladas—easy to make, filled with sautéed veggies, topped with a creamy white sauce and cheese. Quick to prepare, customize the filling, and relish a delightful burst of Mexican flavors for a satisfying meal any night of the week.
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 400 kcal


  • Large skillet
  • Baking Dish
  • Saucepan
  • Whisk
  • Mixing bowls
  • Oven


For the White Sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • Salt and pepper to taste
  • 1 cup shredded white cheese Monterey Jack or Mozzarella

For the Veggie Filling:

  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 bell peppers any color, diced
  • 1 zucchini diced
  • 1 cup corn kernels fresh or frozen
  • 1 cup black beans drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

For the Enchiladas:

  • 8-10 flour tortillas
  • 2 cups shredded Mexican cheese blend


Prepare the Veggie Filling:

  • In a large skillet, heat olive oil over medium heat.
  • Add diced onions, bell peppers, and zucchini. Sauté until softened.
  • Stir in corn, black beans, ground cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes. Set aside.

Make the White Sauce:

  • In a saucepan, melt butter over medium heat.
  • Add flour and whisk continuously for 1-2 minutes until it forms a smooth paste.
  • Gradually pour in the milk, whisking constantly to avoid lumps.
  • Cook until the sauce thickens, then add shredded white cheese. Stir until melted and season with salt and pepper. Set aside.

Assemble the Enchiladas:

  • Preheat the oven to 375°F (190°C).
  • Spread a thin layer of white sauce on the bottom of a baking dish.
  • Place a spoonful of the veggie filling onto a tortilla, roll it up, and place it seam-side down in the baking dish. Repeat with remaining tortillas.
  • Pour the remaining white sauce over the enchiladas, ensuring they are well-covered. Sprinkle with Mexican cheese blend.


  • Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly, and the edges are golden brown.

Rest and Serve:

  • Allow the enchiladas to rest for 10 minutes before serving.
  • Garnish with fresh cilantro, diced tomatoes, and avocado slices if desired.


  1. Feel free to customize the veggie filling with your favorite vegetables.
  2. Add a kick of heat by including diced jalapeños or a pinch of cayenne pepper to the filling.
  3. These enchiladas can be served with a side of Mexican rice, guacamole, or a simple green salad.
Keyword Mexican Cuisine, Vegetarian, Veggie Enchiladas, White Sauce
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Erika Herbert
Erika Herbert