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Zucchini & Corn Enchiladas
“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.”
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
1Preheat oven to 425°F.
2Combine tomatoes, 1 cup onion, garlic, chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.
3Spread 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.
4Coat 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.