Categories: Entree, Vegetarian
Ingredients
- 1 Tablespoon olive oil
- 3 cups coarsely chopped zucchini and/or yellow crookneck squash
- 1 cup chopped onion
- 1 1/2 cups fresh corn kernels or frozen, thawed
- 1- 4 oz. can diced mild green chilies
- 1/2 cup chopped fresh cilantro
- 3 Tablespoons chili powder
- 1 can premade enchilada sauce
- 1/2 cup grated Monterey jack and/or sharp cheddar cheese
- 8 8-inch warm flour tortillas
Directions
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Preheat oven to 350°F.
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Heat olive oil, zucchini, and onion in heavy large skillet over medium-high heat. Sauté until vegetables are just tender, about 4 minutes. Mix in 1 cup corn, canned chilies, and ¼ cup cilantro; season filling with salt and pepper.
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Spread ¼ cup sauce in bottom of 13X9-inch glass baking dish. Mix ¾ cup sauce into filling. Place enchiladas in baking dish. Repeat with remaining tortillas and filling. Cover enchiladas with remaining sauce, then sprinkle with ½ cup corn and ½ cup cheese.
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Bake until heated through, about 45 minutes. Sprinkle with ¼ cup cilantro and serve.