This veggie enchiladas recipe uses a straightforward filling of red and green capsicum, cooked corn, sliced olives and red onion, seasoned with cumin and coriander powder. The tortillas are dipped in warmed enchilada sauce before rolling, which keeps them pliable and coats the outside evenly. A generous layer of shredded cheddar goes over the top, and the whole tray goes into a 350F oven for 10 to 15 minutes. If you have been wondering what vegetables to put in enchiladas, this combination works well because the filling is dry enough to roll without tearing the tortilla.
About the Recipe
The filling uses one cup of capsicum split between red and green, half a cup of cooked corn and 30 grams of sliced olives. A quarter cup of enchilada sauce is mixed directly into the filling, which ties everything together and keeps the inside moist without making it wet. The remaining sauce is warmed separately, used to dip the tortillas and then poured over the rolled enchiladas before baking. This two-stage use of the sauce keeps the tortillas soft all the way through. If you enjoy capsicum-based dishes, Capsicum and Peanut Curry and Capsicum Tomato Rice are worth exploring.
Why You Will Love This Recipe
The filling comes together quickly and the whole recipe needs only one baking pan. Dipping the tortillas in warm sauce before rolling is the one step that makes a real difference to the finished texture. Skip it and the tortillas crack during rolling and dry out in the oven.
Corn adds a mild sweetness that balances the tang of the enchilada sauce. Olives bring a slight brininess that stops the flavour from being flat. The cheddar melts into the sauce during baking and gives the surface a light golden finish.
For more ideas on easy vegetable recipes, the Awesome Cuisine collection has plenty to explore.
Cooking Tips
The most common mistake is skipping the tortilla-dipping step or using sauce that is too cold, which causes the tortillas to crack when rolled. Warm the sauce gently until it is just hot enough to soften the tortilla on contact.
Place the enchiladas seam side down immediately after rolling so they hold their shape. Do not overfill each tortilla. About a quarter cup of filling per roll is enough.
Check doneness by inserting a knife into the centre of the pan. The filling should feel hot all the way through.
Top Tips
- Warm the enchilada sauce before dipping the tortillas. Cold sauce does not soften them enough and they will split when you try to roll them.
- Use about a quarter cup of filling per tortilla. More than that makes it difficult to roll tightly and the enchilada may open during baking.
- Place the rolled enchiladas seam side down in the baking pan straight away. This stops them from unrolling before the sauce and cheese set them in place.
- Make sure all the vegetables are cooked until tender before adding them to the filling. Undercooked capsicum stays firm and slightly raw-tasting inside the finished enchilada.
- Pour the leftover sauce over the enchiladas so every part is covered. Any exposed tortilla edges will dry out and harden in the oven.
- Let the baked enchiladas rest for two to three minutes before serving. The filling is very hot straight from the oven and resting makes them easier to serve cleanly.
Serving and Storing Suggestions
Serve the enchiladas straight from the baking pan with the spring onion garnish on top. They work well as a main course on their own or alongside a simple green salad.
Leftover enchiladas can be covered and refrigerated for up to two days. Reheat in an oven at 180C for about 10 minutes. A microwave tends to make the tortillas soggy.
The filling can be made a day ahead and refrigerated separately, which cuts down on time when you are ready to assemble and bake.
Similar Recipes
- What Are Easy Summer Veggie Recipes for Light Meals?
- Capsicum and Peanut Curry
- Capsicum Tomato Rice
- Corn and Peas Curry
- Paneer Capsicum Masala
Nutrient Benefits
Capsicum provides vitamin C and vitamin A, with the red variety generally containing more of both than the green. Corn contributes fibre and some B vitamins. Cheddar supplies calcium and protein, which helps make this a more filling vegetarian meal.
Veggie Enchiladas
Ingredients
- 1 cup (1/2 red + 1/2 green) Capsicum
- 1 tblsp + plus some more for frying Sunflower Oil
- 1 , small, diced Red Onion
- 1/2 cup, cooked Corn
- 30 gms, sliced Olives
- 1/4 tsp Cumin powder
- 1/2 tsp Sea Salt
- 1/4 tsp Coriander Powder
- 6 Corn Tortillas
- 60 gms, shredded Cheddar Cheese
- 1 , finely sliced Spring Onions
- 1 1/2 cups (available in most major supermarkets) Enchilada Sauce
Instructions
- Heat a tblsp of oil in a large pan over medium flame.
- Cook the capsicums for 3 to 5 minutes.
- Add the onions and cook for another 3 minutes.
- Now add the garlic and reduce flame to low.
- Cook until all vegetables are tender, about 5 to 8 minutes.
- Transfer them to a large bowl.
- Add 1/4 cup of enchilada sauce, corn, olives, salt, cumin powder and coriander powder.
- Place the remaining enchilada sauce in a small pan and warm.
- Transfer to a round cake pan.
- Dip the tortillas, one by one, in the warmed sauce on both sides and transfer to a plate.
- Spoon about 1/4 cup of the mixture in the center of the tortilla.
- Roll tightly enclosing the filling.
- Transfer them to a baking pan, seam side down.
- Repeat with the other tortillas, making 2 rows in the baking pan.
- Pour the leftover sauce over, covering them evenly.
- Sprinkle cheese and bake in a preheated oven at 350F for 10 to 15 minutes or until a knife inserted in the middle comes out clean and hot.
- Garnish with spring onions.
- Serve.
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Frequently Asked Questions
What vegetables can I put in enchiladas if I do not have all the listed ingredients?
The recipe uses red and green capsicum, corn and olives as the main vegetables. You can swap the olives for sliced mushrooms or add cooked zucchini if you have it. Make sure any vegetable you add is cooked until tender before it goes into the filling, since the oven time is only 10 to 15 minutes and is not long enough to cook raw vegetables through. Avoid vegetables with high water content like fresh tomatoes as they can make the filling wet and cause the tortillas to soften too much.
Can I use flour tortillas instead of corn tortillas?
Flour tortillas can be used and they are easier to roll without cracking, especially for beginners. Corn tortillas are more traditional for enchiladas and hold up well once dipped in warm sauce, but they are less forgiving if the sauce is not warm enough. If you are using corn tortillas for the first time, make sure the sauce is properly warmed before dipping and work quickly so the tortilla stays pliable while you fill and roll it.
How do I know when the enchiladas are done baking?
The recipe says to bake at 350F for 10 to 15 minutes and to check by inserting a knife into the middle of the pan. The knife should come out clean and feel hot to the touch. The cheese on top should be melted and the sauce around the edges should be bubbling slightly. If the cheese has not fully melted after 12 minutes, give it another two to three minutes. Avoid opening the oven repeatedly as this slows the baking down.
Can I assemble the enchiladas ahead of time and bake them later?
Yes. Roll the enchiladas, pour the sauce over and cover the pan tightly with foil or cling wrap. Refrigerate for up to 24 hours. Add the cheese just before putting the pan in the oven. You may need to add three to five minutes to the baking time since the filling will be cold from the refrigerator. Use the knife test to confirm the filling is hot all the way through before serving.
Is store-bought enchilada sauce fine to use, or should I make my own?
The recipe specifically notes that enchilada sauce is available in most major supermarkets, so store-bought works perfectly here. The sauce is used in two ways: a quarter cup goes directly into the filling and the rest is warmed, used for dipping and poured over the top before baking. If you cannot find enchilada sauce, a mild tomato-based salsa thinned slightly with water can work in a similar way, though the flavour will be different. The total quantity you need is one and a half cups.
