Photo: Randy Mayor; Styling: Leigh Ann Ross
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

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!

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

June 03, 2014

gkd1029's Review

April 30, 2014

Jazzy1's Review

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

julia8284's Review

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

December 09, 2013

Carolinadiva's Review

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

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

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.