Zucchini & Corn Enchiladas

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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.
active:
25 mins
total:
55 mins
Servings:
8
Zucchini & Corn Enchiladas

Ingredients

Directions

  • Preheat oven to 425 degrees F.

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  • 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

Serving Size:
1 cup
Per Serving:
301 calories; protein 13g; carbohydrates 41g; dietary fiber 7.3g; sugars 6.8g; fat 11.5g; saturated fat 6.1g; cholesterol 26.8mg; vitamin a iu 1468.8IU; vitamin c 17.1mg; folate 45.7mcg; calcium 290.3mg; iron 2.9mg; magnesium 78mg; potassium 633mg; sodium 528.2mg.
Exchanges:

2 starch, 2 vegetable, 1 high-fat protein
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 03/20/2023
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