Everyday cooking
Enchiladas Verde
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Cooking time20 minutes![]()
Prep time15 minutes![]()
Servings4 portions
FOR THE FILLING:
- 200 g Violife Mozzarella flavour grated
- 2 tbsp vegetable oil
- 1 Onion, diced
- 1 Garlic clove, minced
- 200 g Sweetcorn kernels, tinned
- 2 Zucchini, grated
- 8 tortillas
FOR THE TOPPING:
- 2 tbsp olive oil
- 1 Onion, diced
- 1 Garlic clove, minced
- 1 Serrano pepper, diced
- 1 red onion, sliced in rings
TO SERVE:
- 2 tbsp Cilantro, chopped
- salt & pepper, to taste
- Sauté the onion and garlic in the vegetable oil until golden, add the sweetcorn and zucchini and stir for a further 2 minutes.
- Remove from heat, add half of the Violife Grated Mozzarella flavour and stir to combine. Set aside.
- In a small pan add the oil, onion, garlic and Serrano pepper and sauté for 5 minutes, until fragrant.
- Fill the tortillas with the zucchini-sweetcorn filling, fold in half and place in a baking tray side by side.
- Top the enchiladas with the pepper sauce, the remaining Violife Grated Mozzarella flavour and the onion rings.
- Place in a preheated oven at 180°C for 10-15 minutes. Garnish with cilantro leaves, salt and pepper.
