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.
To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.
2 starch, 2 vegetable, 1 high-fat protein