Ingredients
Preparation
1. Preheat oven to 400ºF. Lightly oil 2 8-inch square baking dishes. Line a rimmed baking sheet with foil.
2. In a bowl, combine corn, beans, tomatoes, zucchini, chilies, 1 cup Cheddar and 1/2 cup Monterey Jack. Season with salt and pepper.
3. 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.
4. 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.
- 1 12 oz bag frozen corn, defrosted about 2/3 cup
- 2 cups cooked pinto beans
- 1 14.5 oz can diced tomatoes, drained
- 2 cups diced zuchinni about 1 medium zuchinni
- 1 4.5-oz. can chopped green chiles
- 2 cups shredded Cheddar
- 1 cup shredded Monterey Jack
- salt and pepper
- 12 8 inch flour tortillas
- 1 cup enchilada sauce
- PREHEAT oven to 400ºF. Lightly oil 2 8-inch square baking dishes. Line a rimmed baking sheet with foil.
- 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.
(recipe credit:http://www.myrecipes.com)
(Photo: Antonis Achilleos; Styling: Elizabeth Blake)
