Print Recipe
Copy LinkCheesy Corn and Zucchini Enchiladas
Servings: 3
Total Time: 1 hour
Ingredients
ENCHILADAS:
2 TBSP canola oil
1 cup diced red onion
1 medium garlic clove, minced
12 ounces frozen corn kernels
1 medium zucchini, peeled and chopped
2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
6 ounces Pepper Jack cheese, finely shredded
6 8-inch flour tortillas
2 green onions, sliced then
WHITE ENCHILADA SAUCE:
4 TBSP unsalted butter
1/4 cup all-purpose flour
1 TBSP garlic powder
1 tsp onion powder
1/2 tsp salt
2 cups whole milk
2 ounces Pepper jack cheese, finely shredded
1/2 cup sour cream
Directions
MAKE THE ENCHILADA SAUCE:
1. Melt the butter in a medium saucepan over medium-high heat.
2. When butter is melted add the flour, garlic, onion, and salt. Keep stirring until thoroughly combined.
3. Slowly pour in the milk while stirring and continue stirring until it begins boiling.
4. Take off the heat and stir in the Pepper jack cheese until melted.
5. Stir in the sour cream until completely mixed in, add salt and pepper to taste and set aside.
MAKE THE ENCHILADAS:
1. Heat the oil in a large skillet over medium heat.
2. Add the onion and garlic to the pan, cook until softened, about 2 minutes.
3. Add the corn, zucchini, chili powder, cumin, and salt. Cook, stirring occasionally, about 5 minutes.
4. Take off the heat and stir in the Pepper jack cheese.
5. Heat the tortillas a few seconds in the microwave until pliable.
6. Preheat the oven to 400° F. Spread a small amount of the enchilada sauce in the bottom of a 9x13 baking dish.
7. 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.
8. 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.
9. Remove the enchiladas from the oven. Take off the foil and sprinkle the green onions on top.
1. Melt the butter in a medium saucepan over medium-high heat.
2. When butter is melted add the flour, garlic, onion, and salt. Keep stirring until thoroughly combined.
3. Slowly pour in the milk while stirring and continue stirring until it begins boiling.
4. Take off the heat and stir in the Pepper jack cheese until melted.
5. Stir in the sour cream until completely mixed in, add salt and pepper to taste and set aside.
MAKE THE ENCHILADAS:
1. Heat the oil in a large skillet over medium heat.
2. Add the onion and garlic to the pan, cook until softened, about 2 minutes.
3. Add the corn, zucchini, chili powder, cumin, and salt. Cook, stirring occasionally, about 5 minutes.
4. Take off the heat and stir in the Pepper jack cheese.
5. Heat the tortillas a few seconds in the microwave until pliable.
6. Preheat the oven to 400° F. Spread a small amount of the enchilada sauce in the bottom of a 9x13 baking dish.
7. 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.
8. 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.
9. Remove the enchiladas from the oven. Take off the foil and sprinkle the green onions on top.
