Zucchini & Corn Enchiladas

Zucchini & Corn Enchiladas

1 Review
From: EatingWell Magazine, November/December 2018

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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (28 ounce) can crushed tomatoes
  • 2 cups diced white onion, divided
  • 2 small cloves garlic
  • 1 dried chipotle or ancho chile pepper, stemmed
  • 1½ tablespoons chili powder
  • 1½ tablespoons dried oregano, preferably Mexican
  • 1½ teaspoons ground cumin
  • ½ teaspoon salt
  • 16 (5 to 6 inch) corn tortillas
  • 2 cups diced zucchini
  • 2 cups frozen corn
  • 2 cups shredded Colby Jack cheese, divided


  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Combine tomatoes, 1 cup onion, garlic, chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.
  3. Spread ½ cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with ½ cup zucchini, ½ cup corn, ½ cup cheese and ¼ cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, zucchini, corn and onion. Spread the remaining sauce on top.
  4. 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 ½ cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes longer.
  • To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 301 calories; 12 g fat(6 g sat); 7 g fiber; 41 g carbohydrates; 13 g protein; 46 mcg folate; 27 mg cholesterol; 7 g sugars; 0 g added sugars; 1,469 IU vitamin A; 17 mg vitamin C; 290 mg calcium; 3 mg iron; 528 mg sodium; 633 mg potassium
  • Nutrition Bonus: Calcium (29% daily value), Vitamin A (29% dv), Vitamin C (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 2 vegetable, 1 high-fat protein

Reviews 1

August 06, 2019
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By: Becky
Made it as written. I had corn, onions, zucchini, tomatoes, garlic, and peppers fresh from my garden so the flavor was fresh and full.
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