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

1. Preheat oven to 350°F.

2. 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.

3. 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.

4. Bake until heated through, about 45 minutes. Sprinkle with ¼ cup cilantro and serve.

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