Recipe: Vegetable Enchiladas (using corn, zucchini, onion and cheese)

VEGETABLE ENCHILADAS


12 corn tortillas, each 8-inches in diameter
2 Tbsp canola oil
Salt
1 cup (4 oz shredded Monterey jack cheese
1 cup (4 oz) shredded white Cheddar cheese
2 cups (12 oz) fresh or thawed frozen corn kernels
2 zucchini, halved lengthwise and thinly sliced
1 large yellow onion, halved and thinly sliced
2 jars (12 1⁄2 oz each) tomatillo salsa
1⁄4 cup (2 oz) Mexican crema or sour cream

Preheat the oven to 300 degrees F.

Brush the tortillas with the oil, sprinkle with salt, and arrange on a baking sheet.

Bake at 300 degrees F until warm and softened, about 1 minute. Remove from the oven and set aside.

Increase the oven temperature to 375 degrees F.

In a small bowl, stir together half of the Monterey jack cheese, half of the Cheddar cheese, the corn, zucchini, and onion; set aside.

Cover the bottom of a 9x13-inch baking dish with one jar of the salsa; set aside.

TO ASSEMBLE THE ENCHILADAS:
Place a tortilla on a work surface, add a few tablespoons of the vegetable filling down the center, and roll up the tortilla. Place it, seam side down, in the baking dish. Repeat with the remaining tortillas and filling. Spread the remaining jar of salsa over the top and sprinkle with the remaining cheese.

Cover the dish with foil and bake at 375 degrees F until the vegetables are tender and the cheese has melted, about 20 minutes. Uncover and continue to bake until the cheese is golden, 10-15 minutes. Let stand briefly before serving.

Pass the crema or sour cream at the table.

Makes 4-6 servings
Adapted from source: One Pot of the Day by Kate McMillan