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Zucchini & Corn Enchiladas

  • 25 m
  • 55 m
Breana Killeen
“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

    • 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

Directions

  • 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.
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