Vegetarian White Enchiladas

Ingredients:

For the filling:
1 tbsp butter or oil
1 cup mushrooms, chopped
½ cup bell peppers, diced
½ cup sweet corn
1 small onion, diced
1-2 cloves garlic, minced
1 small jalapeño, minced (optional, for heat)
Salt, black pepper, cumin, and smoked paprika (to season)
1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

For the white sauce:
2 tbsp butter
2 tbsp flour
1 ½ cups vegetable broth
4 oz cream cheese (softened)
Salt & black pepper
½ tsp garlic powder
½ tsp cumin
½ cup shredded cheese (to mix into the sauce)

Other ingredients:
6-8 flour tortillas
Extra cheese for topping

1. Cook the Filling

Heat butter/oil in a pan. Add onions and garlic, sauté until softened. Add mushrooms, bell peppers, and jalapeños, cook until slightly tender.

Stir in sweet corn and season with salt, pepper, cumin, and smoked paprika. Remove from heat and mix in shredded cheese.

2. Make the White Sauce

In a saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute (to remove raw flour taste). Slowly pour in vegetable broth, whisking constantly. Add softened cream cheese and stir until smooth.

Season with salt, black pepper, garlic powder, and cumin.

3. Assemble the Enchiladas

Preheat oven to 375°F (190°C). Spread a thin layer of the white sauce on the bottom of a baking dish. Fill each tortilla with the vegetable mixture, roll them up, and place seam-side down in the dish.

Pour the remaining white sauce over the enchiladas. Sprinkle extra cheese on top.

4. Bake & Serve

Bake uncovered for 20-25 minutes, or until bubbly and slightly golden. Let it cool slightly before serving. Garnish with spring onion or a squeeze of lime (optional) ♥️