Sort ingredients
uberjonas
QR Code
Listen
Pdf
Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish. Spray the baking dish with nonstick cooking spray and set aside.
Prep and chop the veggies. Set a large sauté pan over medium heat. Add the butter to the pan, then toss in the chopped onion and red bell pepper. Sauté for 2-3 minutes.
Stir in the chopped zucchini, diced hash brown potatoes, ground cumin, and garlic powder. Salt and pepper liberally. Sauté and gently stir for 5-8 minutes to soften and heat all the vegetables. Taste, then add more salt and pepper if needed.
Lay the tortillas out on a clean work surface. Scoop ⅓ cup of vegetable mixture on one half of each tortilla. Roll the tortillas around the vegetable mixture and place in the baking dish, flap side down.
Pour the green or red enchilada sauce over the top of the enchiladas. Cover the pan with foil and bake for 20 minutes.
Then remove the foil and sprinkle the top of the enchiladas with shredded Mexican cheese. Place back in the oven uncovered for 5 minutes, or until the cheese is melted and bubbly.
Serve the enchiladas hot, with your favorite enchilada toppings. We suggest homemade pico de gallo, sour cream, and guacamole!