Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
8 servings (serving size: 1 enchilada)

This quick and easy enchilada recipe is an easy weeknight family favorite. Prepare the Enchilada Sauce a few days ahead of time, and refrigerate.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.

Step 3

Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.

Step 4

Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.

Ratings & Reviews

apshine's Review

apshine
November 05, 2009
Definitely a good recipe...Nice weeknight vegetarian option. I think the Enchilada sauce is worth making, rather than buying the canned kind...chunky tomatoes and onions make a difference in this dish.

Awesome and easy!

heddyq
June 14, 2015
Followed recipe as written except I used flour tortillas, added a small can of green chiles to the enchilada sauce for extra heat, and added a dusting of cayenne to the veggies while they cooked.  Excellent dish that was very filling and a great way to use up extra zucchini.  Will definitely make again and have a million other ideas for how to use this yummy sauce.

Conuly's Review

jndgregory
June 03, 2014
N/A

gkd1029's Review

ericai
April 30, 2014
N/A

Jazzy1's Review

julia8284
February 08, 2014
This was good and very filling. Used canned Enchilada sauce. Easy to prepare.

julia8284's Review

amyl422
January 16, 2014
This recipe is so delicious!! I made it last night and made the following substitutions: I used canned enchilada sauce (Old El Paso 19oz.) and corn tortillas instead of whole wheat. I also ran out of cheese, so didn't sprinkle it on top during baking, and we didn't miss it. I served the enchiladas alongside saffron rice. I put a dallop of Daisy sour cream, a spoonful of fresh salsa, and half of a diced avocado on each plate. WOW! A filling, delicious, and healthy vegetarian dinner!!! My husband raved about it as well. Definitely making this again soon!

jtaylor196's Review

claresoko
December 09, 2013
N/A

Carolinadiva's Review

jebavonct48
September 14, 2013
I added an onion to raw veggies. Next time I would also add some taco seasoning and a poblano pepper.

KCSeattle's Review

TessaMBajema
February 19, 2013
These were awesome! Both my fiance and I loved them. Made just as written, and served with quinoa and salsa.

Myrecipename's Review

nicolecorsi
January 13, 2013
Good easy, yummy, but I use canned enchilada sauce. Maybe one day I'll try the sauce. It very filling and we don't miss the meat.