I am a person of extremes. I’m either all in or all out. In the kitchen, I am either making an involved and complicated meal or grilled cheese. I realized recently that I need more meals that fall in between grilled cheese and every recipe out of Ottolenghi’s Plenty other than pasta with red sauce. So, I found this easy vegetarian enchilada recipe which was pretty simple to put together and tasted delicious as well. (When vegetables are wrapped in a tortilla and covered in cheese and tomatillo sauce, is there really a way it could not taste good?)
Zucchini and Corn Enchiladas with Tomatillo Sauce
- 1 zucchini, thinly sliced in 4ths
- 1 cup frozen corn, thawed
- 6-8 corn or flour tortillas
- 1 16 oz jar good quality tomatillo salsa
- 1/2 cup grated white cheddar
- 1/2 cup grated (choose whatever kind of cheese you want, I used habanero cheddar for some extra kick)
- salt to taste
- sour cream
- cilantro for garnish (optional)
- If you are using corn tortillas, then first preheat your oven to 300 F. Brush tortillas with a bit of oil and heat up for 2 mins in the oven right before you fill the tortillas. This will help them be soft and pliable for rolling. If you are using flour tortillas, you’ll be good to just use the tortillas as is.
- Preheat or increase the oven heat to 375 F. In an 8×8 pan, generously coat the bottom of the pan with tomatillo salsa.
- In a bowl, mix zucchini, corn, 1/4 cup cheddar, 1/4 cup of other type of cheese you are using, and 1 tbsp of tomatillo salsa. Sprinkle a bit of salt on this and mix it together.
- On a work station, take a tortilla and fill the center with the cheese-vegetable mixture. Roll the tortilla up and place seam side down in the pan. Repeat this until all tortillas are filled. (I had to break one tortilla in half to fit all 8 in my pan).
- When all tortillas are filled and in the pan, cover the top of them with lots of tomatillo salsa and the rest of the cheese.
- Cover the dish with foil and bake for 30 mins.
- After 30 mins, remove foil and bake another 10 or 15 mins. I broiled the enchiladas for 3 mins or so at the end.
- Serve the enchiladas sprinkled with cilantro and a dollop of sour cream on the side.