Cheesy Corn and Zucchini Enchiladas

Vegetarian enchiladas filled with corn, zucchini, red onion, and Pepper jack cheese then topped with a white enchilada sauce.

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servings: 3

total time: 1 hour

added on 05/29/2018

recipe by: Frankie

INGREDIENTS

CONVERSION CALCULATOR

MAKE THE ENCHILADA SAUCE:
Melt the butter in a medium saucepan over medium-high heat.
When butter is melted add the flour, garlic, onion, and salt. Keep stirring until thoroughly combined.
Slowly pour in the milk while stirring and continue stirring until it begins boiling.
Take off the heat and stir in the Pepper jack cheese until melted.
Stir in the sour cream until completely mixed in, add salt and pepper to taste and set aside.
MAKE THE ENCHILADAS:
Heat the oil in a large skillet over medium heat.
Add the onion and garlic to the pan, cook until softened, about 2 minutes.
Add the corn, zucchini, chili powder, cumin, and salt. Cook, stirring occasionally, about 5 minutes.
Take off the heat and stir in the Pepper jack cheese.
Heat the tortillas a few seconds in the microwave until pliable.
Preheat the oven to 400° F. Spread a small amount of the enchilada sauce in the bottom of a 9x13 baking dish.
Lay out the tortillas and fill them evenly with the vorn and zucchini mix. Roll them up and place them seam side down in the baking dish.
Pour the enchilada sauce down the middle of the enchiladas. Cover the baking dish with aluminum foil and bake for 30 minutes or until bubbly.
Remove the enchiladas from the oven. Take off the foil and sprinkle the green onions on top.