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.

Breana Killeen
Source: EatingWell Magazine, November/December 2018


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • 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.


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

Nutrition Facts

301 calories; protein 13g 26% DV; carbohydrates 41g 13% DV; dietary fiber 7.3g 29% DV; sugars 6.8g; fat 11.5g 18% DV; saturated fat 6.1g 31% DV; cholesterol 26.8mg 9% DV; vitamin a iu 1468.8IU 29% DV; vitamin c 17.1mg 29% DV; folate 45.7mcg 11% DV; calcium 290.3mg 29% DV; iron 2.9mg 16% DV; magnesium 78mg 28% DV; potassium 633mg 18% DV; sodium 528.2mg 21% DV.

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Rating: 5 stars
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