For whatever reason, in the middle of winter, zucchini is abundant (and cheap) at the Mexican market close to my husband's work. And since we love zucchini, he has been bringing it home for me to cook. We've already had stuffed zucchini, zucchini parmesan is on the horizon, and last night I created a zucchini enchilada dish.
Which is muy sabrosa.
Zucchini Corn Enchiladas
- 2 medium to largish zucchini
- 1 small onion
- 2 cloves garlic, pressed
- 1/2 of a 16 oz bag frozen corn
- 1 (4 oz) can diced green chiles
- 12 (6-inch) corn tortillas
- 1 (10 oz) green chile enchilada sauce
- 1/4 cup mexican cheese mixture (optional)
- Preheat oven to 350°. Shred both zucchini.
- In a large saucepan over medium heat, saute onions until translucent. Add garlic, corn, and shredded zucchini. Cook until zucchini has released water and water has mostly evaporated. Stir in diced green chiles.
- Place tortillas on a microwave safe plate and cover with a paper towel. Microwave on high for 1 minute to soften.
- Place a scant 1/4 cup of filling in each tortilla, rolling up. Place seam side down in 13x9 casserole pan. Sprinkle any remaining filling over the top of the rolled tortillas.
- Pour enchilada sauce over the top of tortillas, making sure that the sauce covers all the enchiladas. If using cheese, sprinkle over the top of the enchiladas.
- Bake for 25-30 minutes, or until enchiladas are heated through.