Who knew I could make homemade enchiladas?! I never ever get tired of Mexican food! Mexican food is a vegetarian’s best friend: there is always a new salsa to try, guacamole simply never gets old, and melted cheese is everywhere.
I don’t know why I thought enchiladas looked hard or very involved, but I’m so glad I tried this recipe out when I came across it because it’s extremely easy.
This one I do even more simply than specified by using a cup of frozen corn instead of corn on the cob which I later have to cut off. Lately my kids are rebelling hard against zucchini (such a bummer, as it’s great in so many recipes!), so I took that out this time and substituted potatoes instead and it tasted great!
Simply throw some veggies on a baking sheet and cook. Then add salsa verde and cheese, stir it up. Then place a few spoons of the mix into each tortilla, roll, and place in a casserole dish.
I hope you enjoy it as much as I did!
https://www.halfbakedharvest.com/sheet-pan-cheesy-poblano-corn-enchiladas
Next recipe here
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