Vegetarian Enchiladas Suizas

Ingredients

• 2 cups Marta’s Roasted Tomato Salsa
• 8 corn tortillas
• 1 cup heavy cream
• 2 medium summer squash, diced
• 2 cups corn kernels (fresh or frozen)
• 1 tbsp olive oil
• ½ cup diced white onion
• 2 cloves garlic, minced
• 8 oz Swiss cheese, sliced
• ½ cup queso fresco cheese, crumbled
• Kosher salt and black pepper (to taste)

To Garnish

• ¼ cup cilantro leaves
• ¼ cup sliced red onion
• ¼ cup sliced radishes
• ¼ cup crema fresca or sour cream

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a sauté pan. Cook onion for 3 minutes.
3. Add garlic, squash, corn, salt, and pepper. Cook 6–8 minutes until vegetables are tender.
4. Stir in half of the Swiss cheese.
5. Spread ½ cup of Marta’s Roasted Tomato Salsa in the bottom of a baking dish. In a saucepan, bring the heavy cream and remaining Marta’s Roasted Tomato Salsa to a gentle boil, then simmer for 2–3 minutes.
6. Fill each warm corn tortilla with the vegetable mixture and roll tightly.
7. Arrange seam-side down in the baking dish.
8. Pour the hot salsa mixture evenly over the enchiladas.
9. Top with the remaining Swiss cheese.
10. Bake for 10 minutes until bubbly and lightly browned.
11. Garnish with crema, fresh cilantro, red onion, and radish before serving.

Chef’s Note

Roasting or lightly caramelizing the vegetables before filling the tortillas adds extra depth of flavor. Finish with fresh cilantro, radishes, and crema just before serving to bring brightness and balance to the rich, creamy salsa.