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Monday, May 5, 2008

Zucchini and Corn Enchiladas

Here's a vegetarian derivative of my popular chicken enchiladas recipe.

  • olive oil for frying and greasing pan
  • 1 garlic, peeled and diced
  • 1 large yellow onion, peeled and diced
  • 1 zucchini
  • 1 cup sweet corn kernels
  • 2 cups hot (spicy) tomato-based salsa
  • 1/2 lb aged cheddar cheese, grated
  • 10 seven-inch whole wheat tortillas
  • sour cream (to garnish)
  • guacamole (to garnish)


Lightly grease a lasagna pan or other large casserole dish with olive oil.

Heat a small amount of oil in a large frying pan or wok.

Stir fry garlic and onion until onion turns translucent and soft.

Add zucchini and corn and stir fry until cooked through.

Add one cup of salsa, mixing well.

Remove filling mixture from the heat.

Lay one tortilla flat on a large plate or other flat surface.

Spoon a row of filling across the tortilla, about 1/3 of the way in from the near edge.

Sprinkle a small amount of grated cheese on top of the filling.

Starting at the near edge, roll up the tortilla around the filling.

Place rolled enchilada into greased casserole dish, seam side down.

Continue filling and rolling enchiladas as above until all are lined up side by side in the casserole dish.

Spread remaining salsa over top of enchiladas.

Sprinkle remaining cheese over top of salsa.

Bake at 400°F for 30 minutes, until cheese is melted and starts to brown.

Serve warm with sour cream and a side of guacamole.

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