Garden Vegetable Enchiladas

Serves 8


  • 4 tablespoons olive oil, divided
  • 3 cups coarsely chopped zucchini, yellow crookneck squash, or any combination of seasonal vegetables (you may even use frozen)
  • 1 cup chopped onion
  • 1 1/2 cups fresh corn kernels or frozen (Trader Joe’s grilled corn is a good option), divided
  • 1 (4-ounce) can diced mild green chilies (Again, I favor Trader Joe’s.)
  • 1/2 cup chopped fresh cilantro, divided
  • 3 tablespoons chili powder
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons ground cumin
  • 2 1/2 cups milk (Use your choice of cow’s milk, soy, or almond. You could probably even use soup stock.)
  • 2 cups packed grated Monterey Jack and/or sharp cheddar cheese (about 8 ounces), divided
  • 8 warm (8-inch) flour tortillas



  1. Preheat oven to 350° F. Heat 1 tablespoon olive oil in a heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in 1 cup corn, the can of chilies, and 1/4 cup cilantro; season filling with salt and pepper.
  2. Heat remaining 3 tablespoons olive oil in a heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk. Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.
  3. Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish. Mix 3/4 cup sauce into filling. Place a generous 1/3 cup of filling in the center of a tortilla; roll up to enclose filling. Place enchilada in baking dish. Repeat with remaining tortillas and filling.
  4. Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
  5. Bake until heated through, about 45 minutes. Sprinkle with remaining 1/4 cup cilantro and serve.

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