Corn and Zucchini Enchiladas

Are you trying to figure out what to do with the all of the garden zucchini and summer sweet corn? I am here to help. You HAVE to make these Corn and Zucchini Enchiladas!

Enchiladas are always a hit at our dinner table. We love vegetarian, chicken, beef, bean, and more!

I love making this enchilada recipe during the summertime when we have an abundance of zucchini and corn…but you could make them anytime of the year. Who can resist a pan of cheesy enchiladas?

And a big bonus? My boys don’t even know these are vegetarian enchiladas. They are so flavorful and satisfying, they gobble them up!

Enchilada Ingredients

• Olive oil– for sautéing the vegetables. Avocado oil is another good option.
• Onion– I use a yellow onion, but white or red will work too.
• Zucchini– A great way to use up the summer zucchini!
• Corn– I like to use fresh sweet corn when it’s in season. If you can’t find good sweet corn, you can use frozen corn.
• Garlic– use fresh garlic, not garlic powder.
• Green chiles– You need a 4 oz jar. Don’t worry, they aren’t spicy!
• Black beans– a great way to add protein!
• Spices– cumin, smoked paprika, and chili powder add lots of flavor to this dish!
• Cilantro– A favorite in Mexican dishes!
• Salsa verde– use a 16 ounce jar of your favorite brand! Easy peasy! If you prefer red enchilada sauce, you can use it instead of salsa verde. Our homemade enchilada sauce is the best!
• Shredded cheese– I like to use Monterey Jack cheese, but Pepper Jack or cheddar would work well too!
• Corn tortillas– I prefer corn tortillas, plus it keeps the recipe gluten-free, but if you like flour tortillas, you can use them!
• Garnish: Top the enchiladas with fresh cilantro, avocado, radish slices, and queso fresco!

Prevent Your Tortillas from Breaking

Here are a few tips to keep your corn tortillas from breaking when rolling enchiladas.

• First, heat the corn tortillas in the microwave so they stay pliable and don’t split or tear when you roll them up.
• Wrap the tortillas in damp paper towels and microwave on high for 30-seconds and then flip and heat for 30 more seconds.
• I also dip the tortillas in a little bit of salsa verde before rolling to keep the tortillas moist and pliable.
• You can also fry the tortillas briefly in oil to prevent them from breaking and to make sure they don’t get soggy. I usually do the microwave method, but you certainly can fry up the tortillas, it works well.

How to Make Corn & Zucchini Enchiladas

There might be quite a few steps involved, but I promise this enchilada recipe is easy! Have all of your ingredients ready to go and you will be rolling in no time!

• First, preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
• In a large skillet, heat the olive oil over medium high heat. Add the onion and zucchini and cook until tender, about 5 minutes, stirring occasionally. Add the corn and garlic and cook for 2 more minutes.
• Stir in the green chiles, black beans, cumin, smoked paprika, chili powder, cilantro, salt, and pepper. Transfer the mixture to a large bowl and stir in ½ cup of the salsa verde and ½ cup of the shredded cheese.
• Spread about ½ cup of the tomatillo sauce onto the bottom of the greased baking dish. This will keep the enchiladas from sticking and it will keep the enchiladas moist.
• Heat the tortillas in the microwave to prevent them from breaking.

• Pour about 1 cup of the salsa verde into a pie plate. Take a tortilla and dip it into the salsa verde, coating both sides. Transfer to a plate or cutting board and add about ¼ cup of the filling into the center. Carefully roll it up tightly and place seam side down in baking dish. Repeat until the filling is gone.
• Pour remaining salsa verde over the top of the filled enchiladas and then sprinkle with remaining shredded cheese.
• Bake for about 25 to 30 minutes or until cheese is melted and enchiladas are bubbly. Remove the pan from the oven and allow enchiladas to cool for 5 minutes.
• Garnish with cilantro, avocado, radish slices, and queso fresco, if desired. Toppings are always a good idea!

Serving Suggestions

Here are a few of our favorite side dishes to serve with a pan of these cheesy enchiladas!

• Mexican Rice
• Cilantro Lime Rice
• Easy Refried Beans
• Best Guacamole
• Fruit Salad
• Watermelon Salad
• Best Bean Dip

How to Store & Freeze

Enchiladas make GREAT leftovers and they also freeze well.

• Cool the enchiladas to room temperature and cover. Store in the refrigerator for up to five days. Reheat in the microwave or oven.
• To freeze, cover the pan tightly with plastic wrap, then aluminum foil. Freeze for up to 3 months. To reheat, remove the plastic wrap and cover with foil. Bake for 30 minutes and then uncover the pan. Continue to bake for an additional 5 to 10 minutes, or until completely cooked through and cheese is melted.

More Enchilada Recipes

• Skillet Vegetarian Enchiladas
• Beef Enchiladas
• Bean Enchiladas
• Chicken Enchiladas or Skillet Chicken Enchiladas
• Stacked Roasted Vegetable Enchiladas
• Black Bean Quinoa Enchilada Bake
• Stacked Black Bean and Sweet Potato Enchiladas
• Creamy Spinach and Cheese Enchiladas

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Main Dishes

Corn and Zucchini Enchiladas

4.73 from 36 votes

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Cuisine Mexican

Servings 6

Cook ModePrevent your screen from going dark

Ingredients  

1x2x3x

• 1 tablespoon olive oil
• ½ yellow onion, chopped
• 1 small zucchini, diced
• 1 cup corn, fresh or frozen
• 2 cloves garlic, minced
• 4 oz green chilies
• 15 ounces black beans, rinsed and drained
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• ¼ cup chopped cilantro
• Kosher salt and black pepper, to taste
• 16 oz salsa verde, divided
• 2 cups shredded Monterey Jack cheese, divided
• 12 corn tortillas
• Garnish: Fresh cilantro, avocado, radish slices, queso fresco

Instructions 

• Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
• In a large skillet, heat the olive oil over medium high heat. Add the onion and zucchini and cook until tender, about 5 minutes, stirring occasionally. Add the corn and garlic and cook for 2 more minutes.
• Stir in the green chiles, black beans, cumin, smoked paprika, chili powder, cilantro, salt, and pepper. Transfer the mixture to a large bowl and stir in ½ cup of the salsa verde and ½ cup of the shredded cheese.
• Spread about ½ cup of the salsa verde onto the bottom of the greased baking dish.
• Wrap the tortillas in damp paper towels and microwave on high for 30-seconds and then flip and heat for 30 more seconds. OR you can briefly fry the tortillas in hot oil.
• Pour about 1 cup of the salsa verde into a pie plate. Take a tortilla and dip it into the salsa verde, coating both sides. Transfer to a plate or cutting board and add about ¼ cup of the filling into the center. Carefully roll it up tightly and place seam side down in baking dish. Repeat until the filling is gone.
• Pour remaining salsa verde over the top of the filled enchiladas and then sprinkle with remaining shredded cheese.
• Bake for about 25 to 30 minutes or until cheese is melted and enchiladas are bubbly. Remove the pan from the oven and allow enchiladas to cool for 5 minutes. Garnish with cilantro, avocado, radish slices, and queso fresco, if desired. Serve warm.

Nutrition

Calories: 446kcal, Carbohydrates: 54g, Protein: 20g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 34mg, Sodium: 839mg, Potassium: 687mg, Fiber: 11g, Sugar: 8g, Vitamin A: 1071IU, Vitamin C: 14mg, Calcium: 351mg, Iron: 3mg

Keywords enchiladas, zucchini