Cheesy Corn & Avocado Enchiladas

The best vegetarian enchiladas ever combine two cheeses, corn & deliciously creamy avocado sauce for a mouth watering meatless Mexican recipe!

2 cups vegetable broth
1 cup sour cream
2 large avocados (peeled & de-seeded)
4 oz can diced green chilies
2 tbsp sriracha
3 tbsp fresh lime juice
1 tsp cumin
½ tsp black pepper
½ tsp kosher salt
½ tsp cayenne pepper
¼ cup fresh cilantro
2 (11 oz) cans corn kernels
6 large tortillas
2 cups pepper jack cheese (shredded)
10 oz cotija cheese (crumbled)
1 avocado (peeled, de-seeded & diced) – optional topping
2 tbsp cilantro (chopped) – optional topping

View the full recipe at Whitney Bond →