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.
Equipment
- Large skillet
- Baking Dish
- Saucepan
- Whisk
- Mixing bowls
- Oven
Ingredients
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
Instructions
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:
- 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.
Notes
- Feel free to customize the veggie filling with your favorite vegetables.
- Add a kick of heat by including diced jalapeños or a pinch of cayenne pepper to the filling.
- These enchiladas can be served with a side of Mexican rice, guacamole, or a simple green salad.