Description
Delicious corn and zucchini enchiladas stuffed with fresh vegetables and cheese, topped with sauce.
Ingredients
Scale
- 2 cups corn kernels
- 2 medium zucchinis, diced
- 1 onion, chopped
- 1 cup shredded cheese
- 8 tortillas
- 2 cups enchilada sauce
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a pan and sauté onion until soft.
- Add zucchini and corn, cook for 5 minutes.
- Season with salt, pepper, and cumin.
- Spread enchilada sauce on tortillas.
- Fill tortillas with vegetable mixture and cheese.
- Roll tortillas and place seam-side down in baking dish.
- Pour remaining sauce over enchiladas.
- Sprinkle cheese on top.
- Bake for 20 minutes until bubbly.
Notes
- Use fresh corn for better flavor.
- Adjust spice levels to taste.
- Serve with sour cream or avocado.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 20mg
Keywords: corn zucchini enchiladas, vegetarian enchiladas, Mexican recipe