Zucchini, Poblano, & Corn Enchiladas

Quick and easy vegetarian enchiladas with zucchini, corn, and poblano peppers

I've made a version of this recipe with shredded, cooked chicken for years, but this vegetable version might be even better than the original. The combination of sweet corn, mild poblano peppers, and zucchini is a great pairing with the Mexican flavors in the dish, but you could easily make this with whatever vegetables you have on hand. There are some great store-bought green salsas (I like Herdez and Trader Joe's) that make throwing together this dish so quick and easy. Serve with beans and/or rice for a fast weeknight meal or impromptu dinner party. Leftovers taste even better the next day.


Related Recipes:
- Turkey & Cheese Enchiladas
- Corn, Zucchini, & Poblano Lasagna
- Shrimp Enchiladas Verdes


Zucchini, Poblano, & Corn Enchiladas:

• Heat the oven to 375F.
• Heat 1 tbsp. olive oil in a large skillet. Add in 1/2 diced onion and cook for 4-5 minutes, or until starting to soften.
• Add in 1 diced large zucchini, 1 tsp. ground cumin, 1 tsp. chile powder, and a large pinch of salt and pepper, and cook for 5 minutes, or until vegetables are tender.
• Add in the kernels from 2 ears of corn and cook for another minute. Let cool slightly.
• Pour 1/2 c. salsa verde* into the bottom of a large baking dish.
• Grate 1/2 lb. Monterey Jack cheese.
• Spoon some of the vegetable mixture and a small handful of cheese into a flour tortilla and roll it up. Place the enchilada seam side down in the baking dish.
• Repeat until all the vegetables and most of the cheese are gone, which should make 10-12 enchiladas.
• Pour another 1-1 1/2 c. salsa verde on top of the enchiladas and then top with the remaining cheese.
• Bake for 20-30 minutes, or until the cheese is melted and bubbling.
• Let cool slightly, then garnish with fresh cilantro and sliced avocado and serve.

Serves four-six

*Or whatever enchilada sauce you like.