Vegetarian Calabacitas Enchiladas

Recipe developed in collaboration with Red Barn Markets.


Vegetarian Calabacitas Enchiladas

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine Mexican
Servings 6


For the Green Chile Sauce:

  • 3 large jalapeno peppers stem removed
  • 4 cloves garlic unpeeled
  • ½ yellow onion peeled
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup cilantro stems removed
  • 2 118- mL cans diced green chiles
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 ½ cups water

For the Filling:

  • 1 tablespoon olive oil
  • ½ cup yellow onion diced
  • 3 jalapeno peppers seeds and stems removed, diced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 cloves garlic finely chopped
  • 1 large zucchini diced (about 3 cups)
  • 1 cup frozen corn kernels defrosted
  • 1 field tomato seeds removed, diced
  • 1 ½ cups Red Barn Jalapeno Monterey Jack Cheese shredded
  • ¼ cup sour cream
  • 1 package Adriana’s Corn Tortillas 12 tortillas

For the Garnish:

  • ¼ cup cilantro leaves
  • ½ jalapeno pepper thinly sliced
  • ¼ cup red onion finely chopped
  • 4 radishes thinly sliced
  • 1 avocado sliced
  • 2 limes sliced into wedges


Preparing the Green Chile Sauce:

  • Set the oven to broil and move the oven rack near the top of the oven, making sure there is enough space to fit the vegetables underneath the broiler.
  • Place the jalapeno peppers, garlic cloves and yellow onion onto the baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with the salt and pepper. Use your hands to coat all sides of the vegetables with the olive oil, salt and pepper.
  • Place the baking sheet in the oven and broil for 3-4 minutes per side, until the vegetables are brown and blistered. Repeat this process until all sides of the vegetables are blistered and have softened slightly.
  • Remove the vegetables from the oven and let them cool for 5 minutes. Place them into a blender with the skin still on. Add the cilantro, canned diced green chiles, cumin, oregano, and water to the blender. Blend everything together until smooth.
  • Place a small pot on the stove over medium-high heat. Add the green chile sauce to the pot and bring the contents of the pot to a boil. After the sauce is boiling, reduce the heat to low and let simmer, uncovered, for 20 minutes, or until the sauce reduces by 1/3 and thickens up. Stir occasionally to ensure the sauce does not burn. Taste and add additional salt and pepper if necessary. Set aside to cool slightly.

Preparing the Filling:

  • Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Once hot, add the diced jalapenos, onion, salt and pepper and cook for 3-4 minutes, or until the peppers and onions have softened and are beginning to turn a light golden brown. Add the chopped garlic and fry for another 30 seconds.
  • Add the diced zucchini into the pan and mix everything together. Cook the zucchini for 6-8 minutes, stirring occasionally until the zucchini softens and begins to turn a light golden brown. Add the corn kernels and the tomato and cook for another 2 minutes.
  • Remove the filling from the heat and add ½ cup of the shredded Jalapeno Monterey Jack cheese and sour cream. Mix everything to combine and let cool slightly before filling the tortillas.

Assembling and Baking:

  • Preheat the oven to 400 degrees F. Pour ½ cup of the green chile sauce into the bottom of a 9×12 inch baking dish and spread it out so that the bottom of the dish is covered in sauce. Set aside for now.
  • Next, prepare the tortillas. Place a frying pan on the stove over medium-high heat. Add one tortilla at a time to the pan, toasting it for 30 seconds to 1 minute per side to heat them up and make them softer for rolling.
  • Once the tortilla has been toasted, place ¼ cup of the zucchini filling in a line across the center of the toasted tortilla. Roll the tortilla around the filling and place it seam-side down into the baking dish. Repeat this process for the rest of the tortillas.
  • Once all the tortillas have been assembled and are in the baking dish, pour an additional 1-2 cups of the green chile sauce on top of the enchiladas to cover them.
  • Sprinkle the remaining 1 cup of Jalapeno Monterey Jack cheese over the top of the enchiladas and bake for 20 minutes, or until the cheese has melted and the green chile sauce is bubbling.
  • Remove from the oven and let cool for 5 minutes before removing the enchiladas from the pan.
  • Garnish the cilantro, jalapenos, red onion, avocado, radish and a wedge of lime. Enjoy!


• You can remove the seeds from the jalapeno peppers if you want a milder green chile sauce. Alternatively, you can one or two serrano peppers if you would like it to be spicier.
• You can make this green chile sauce ahead of time and keep it in the fridge for 1 week. Any leftovers go great on eggs or as a dipping sauce for nachos.
• These enchiladas are best assembled and eaten on the same day—do not assemble in advance.
Keyword enchiladas, green chile sauce, salsa verde, vegetarian appetizer, vegetarian recipes