Enchiladas Verdes de Calabacita y Elote (Courgette and Corn Green Enchiladas)
Soft courgette and sweetcorn with cheese rolled in flour tortillas, baked under tangy green sauce until bubbling.
Made with Green enchilada sauce and Flour tortillas. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £1.80 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan).
- 2
Heat the oil in a large frying pan over a medium high heat. Cook the onion for 3 minutes, then add the courgettes and cook for 6 minutes until golden. Add the sweetcorn and cook for 2 minutes. Season with salt.
11 min - 3
Stir half the cheese into the vegetables off the heat.
- 4
Spread 100 ml of your ready made green enchilada sauce (see the base recipe) over the base of a baking dish.
- 5
Warm your homemade flour tortillas (see the base recipe) briefly, fill each with the vegetable mix, roll up and lay seam side down in the dish.
- 6
Pour the remaining sauce over, scatter with the rest of the cheese and bake for 18 minutes until bubbling and golden.
18 min - 7
Drizzle with soured cream, scatter with coriander and serve straight away.
Tips
- Cook the courgettes until golden, not soft and watery. Wet filling makes soggy enchiladas.
- Warm the tortillas before rolling so they do not crack.
- Use a dish just big enough for all 8 enchiladas to fit snugly.
- Add sliced green chilli to the filling for more heat.
Storing and freezing
Keep leftovers in the fridge for up to 3 days and reheat until steaming hot all the way through. Freeze before baking for up to 2 months.
Questions
Can I make these vegan?
Yes. Leave out the soured cream and use a dairy free melting cheese, or skip the cheese. The vegetables, green sauce and flour tortillas are vegan.
Can I assemble ahead?
Assemble up to 4 hours ahead and keep covered in the fridge. Add the sauce just before baking and allow an extra 5 minutes.
Can I use other vegetables?
Yes. Mushrooms, spinach, roasted peppers or beans all work in place of the courgette and corn.
More made with green enchilada sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.