Skip rolling and just layer these quick and easy enchiladas. This recipe uses a quick blender sauce, but if you're short on time, pick up a can of your favorite red enchilada sauce in the international aisle of your grocery store--you'll need about 3 cups. Source: EatingWell Magazine, November/December 2018

Breana Killeen
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 425 degrees F.

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  • Combine tomatoes, 1 cup onion, garlic, chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.

  • Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1/2 cup zucchini, 1/2 cup corn, 1/2 cup cheese and 1/4 cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, zucchini, corn and onion. Spread the remaining sauce on top.

  • Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake the enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining 1/2 cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes longer.

Tips

To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.

Nutrition Facts

301 calories; total fat 11.5g 18% DV; saturated fat 6.1g; cholesterol 27mg 9% DV; sodium 528mg 21% DV; potassium 633mg 18% DV; carbohydrates 41g 13% DV; fiber 7.3g 29% DV; sugar 7g; protein 13g 26% DV; exchange other carbs 3; vitamin a iu 1469IU; vitamin c 17mg; folate 46mcg; calcium 290mg; iron 3mg; magnesium 78mg.

Reviews (1)

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Rating: 5 stars
08/06/2019
Made it as written. I had corn onions zucchini tomatoes garlic and peppers fresh from my garden so the flavor was fresh and full. Read More