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Antonis Achilleos; Styling: Elizabeth Blake

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Yield:
Serves: 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400ºF. Lightly oil 2 8-inch square baking dishes. Line a rimmed baking sheet with foil.

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  • In a bowl, combine corn, beans, tomatoes, zucchini, chilies, 1 cup Cheddar and 1/2 cup Monterey Jack. Season with salt and pepper.

  • Wrap 6 tortillas in damp paper towels; microwave on high for 30 seconds. Divide half of filling among tortillas, roll up tightly and arrange seam-side down in a baking dish. Repeat, using second baking dish.

  • Top each dish with 1/2 cup enchilada sauce. Sprinkle with remaining cheese. Place dishes on baking sheet. Bake, uncovered, until bubbly and browning on edges, about 30 minutes. Let cool for 5 minutes.

Chef's Notes

Make it ahead

TO FREEZE: Do not top with sauce or cheeses. Cover tightly with plastic wrap, then foil; freeze.

TO SERVE: Uncover, top with sauce and cheeses. Bake at 400°F for 1 hour. Cover for last 10 minutes.

Nutrition Facts

678 calories; fat 26g; saturated fat 12g; protein 29g; carbohydrates 87g; fiber 10g; cholesterol 60mg; sodium 1723mg.