Zucchini and corn enchiladas

A bright, veggie-packed enchilada you can whip up on a weeknight. Tender zucchini, sweet corn, and melty cheese get tucked into soft tortillas and baked under a tangy green sauce. It’s comforting, colorful, and totally satisfying—no meat required.

These enchiladas balance fresh summer produce with pantry staples, so they’re practical year-round. Make them mild for family dinner or turn up the heat with extra jalapeño. Either way, you’ll land a bubbly, golden-top pan that disappears fast.

Quick Recipe Card

• Prep Time: 20 minutes

• Cook Time: 25–30 minutes

• Total Time: 45–50 minutes

• Yield: 4–6 servings (8 enchiladas)

Brief Description: Soft corn tortillas rolled with sautéed zucchini, corn, onions, and cheese, baked with creamy salsa verde and finished with lime and cilantro.

Ingredients

For the filling

• 2 tbsp olive oil

• 1 small yellow onion, finely diced

• 2 medium zucchini, diced (about 3 cups)

• 1 ½ cups corn kernels (fresh or frozen)

• 2 cloves garlic, minced

• 1 tsp ground cumin

• ½ tsp chili powder (or to taste)

• ¾ tsp kosher salt, plus more to taste

• ¼ tsp black pepper

• 1 tbsp fresh lime juice

• 1 cup shredded Oaxaca, Monterey Jack, or mozzarella

• ½ cup crumbled cotija or feta (optional but adds pop)

For the sauce

• 1 ½ cups salsa verde (store-bought or homemade)

• ½ cup sour cream or Greek yogurt (for a luscious, lightly tangy sauce)

• ¼ cup vegetable broth or water

To assemble

• 8 corn tortillas (6-inch), warmed until pliable

• ½–1 cup shredded cheese (for topping)

• Neutral oil spray or a drizzle for the baking dish

To serve (choose your favorites)

• Chopped cilantro, sliced scallions

• Avocado slices or quick guacamole

• Extra lime wedges

• Pickled jalapeños or radishes

Step-by-Step Instructions

1. Heat the oven. Preheat to 375°F (190°C). Lightly oil a 9×13-inch baking dish.

2. Make the creamy verde sauce. In a bowl, whisk salsa verde, sour cream (or yogurt), and broth until smooth. Taste—if your salsa is very salty, you may not need extra salt later.

3. Sauté the vegetables. In a large skillet over medium heat, warm olive oil. Add onion and cook 2–3 minutes until translucent. Stir in zucchini; cook 5–6 minutes until just tender and lightly golden. Add corn, garlic, cumin, chili powder, salt, and pepper. Cook 1–2 minutes more. Finish with lime juice.

4. Cheesy finish. Off the heat, fold in 1 cup shredded cheese and cotija (if using). The residual heat should start the melt. Adjust seasoning.

5. Prep tortillas. Warm tortillas so they don’t crack (microwave 30–45 seconds wrapped in a damp towel, or griddle 10–15 seconds per side).

6. Assemble. Spread ½ cup sauce in the baking dish. Add ~⅓ cup filling to each tortilla, roll snugly, and place seam-side down. Repeat with all 8.

7. Sauce & cheese. Pour remaining sauce over the enchiladas (cover edges so they don’t dry). Sprinkle ½–1 cup cheese on top.

8. Bake. Cook 20–25 minutes, until the cheese is melted and the sauce is bubbling. For a lightly bronzed top, broil 1–2 minutes at the end—watch closely.

9. Finish & serve. Rest 5 minutes. Top with cilantro, add avocado and lime, and serve hot.

Variations & Smart Swaps

• Black Bean Boost (High Protein): Add 1 cup rinsed black beans to the filling; increase seasoning and lime to taste.

• Roasted Poblano Upgrade: Char 1–2 poblanos under the broiler, peel/seed, slice, and fold into the filling for smoky depth.

• Spicy Cream Sauce: Blend 1–2 canned chipotles in adobo into the verde sauce for a creamy chipotle-verde hybrid.

• Gluten-Free: Stick with corn tortillas and check your salsa verde and broth labels.

• Dairy-Free: Use a plain unsweetened dairy-free yogurt or cashew cream in the sauce and a melty plant-based cheese.

• Extra-Veggie: Add diced bell pepper with the onion or fold in a handful of spinach at the end of sautéing.

• Make-Ahead & Freeze: Assemble without the final cheese, cover tightly, and freeze up to 2 months. Bake from frozen at 350°F (175°C) until hot, then add cheese and broil to finish.

Tips for Best Results

• Salt in stages. Zucchini holds water; season while sautéing and finish with lime to keep flavors bright.

• Sauce coverage = tenderness. Make sure each tortilla is coated—dry edges turn tough.

• Cheese choice matters. Oaxaca or Jack melts creamy; cotija brings salty, briny contrast on top.

• Batch for a crowd. Double the recipe and use two pans; rotate halfway through baking.

Nutrition Snapshot (Approx., per 1 of 8 enchiladas)

• Calories: ~220

• Protein: ~9g

• Carbs: ~24g

• Fat: ~10g
  (Will vary with cheese type and toppings.)

A Bright Finale: Green-Sauce Glow-Up!

These Zucchini & Corn Enchiladas deliver big comfort with simple ingredients. The creamy verde blanket keeps every bite tangy and tender, while sweet corn pops through the melty cheese.

Keep this as your vegetarian crowd-pleaser, then riff with beans, poblanos, or chipotle when the mood strikes.