Name: Zucchini & Corn Enchiladas
Prep time: 25 min
Total time: 55 min
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; 1.5 tablespoons chili powder; 1.5 tablespoons dried oregano, preferably Mexican; 1.5 teaspoons ground cumin; 0.5 teaspoon salt; 16 (5 to 6 inch) corn tortillas; 2 cups diced zucchini; 2 cups frozen corn; 2 cups shredded Colby Jack cheese, divided

Zucchini & Corn Enchiladas

4.0

(3)

2 Reviews

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 Lai Killeen, M.P.H., RD

Updated on June 23, 2020

Prep Time:

25 mins

Additional Time:

30 mins

Total Time:

55 mins

Servings:

Yield:

8 cups

Nutrition Profile:

Bone Health Egg Free Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy High Calcium Low Added Sugars Low Sodium Low-Calorie Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

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
1 ½ tablespoons chili powder
1 ½ tablespoons dried oregano, preferably Mexican
1 ½ 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

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.

Tips

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

Nutrition Facts (per serving)

301	Calories
12g	Fat
41g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup
Calories 301
% Daily Value *
Total Carbohydrate 41g	15%
Dietary Fiber 7g	26%
Total Sugars 7g
Protein 13g	26%
Total Fat 12g	15%
Saturated Fat 6g	31%
Cholesterol 27mg	9%
Vitamin A 1469IU	29%
Vitamin C 17mg	19%
Folate 46mcg	11%
Sodium 528mg	23%
Calcium 290mg	22%
Iron 3mg	16%
Magnesium 78mg	19%
Potassium 633mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.