Recipe Box, Zucchini & Corn Enchiladas or Creamy Zucchini & Corn Crepes
My family loves enchiladas, and I’m always looking for variations
This vegetarian version can be served as a main dish or a side with grilled meat
If you’re not a fan of Tex-Mex, wait!
Substitute a white sauce or a creamed soup* for the enchilada sauce for a delightful twist on this comfort filled dish, called Creamy Zucchini & Corn Crepes
*Mix Cream of Mushroom, Celery or Chicken Soup with 1/2 cup of sour cream for an alternative sauce
Begin by slicing about 1/2 of 1 medium zucchini into very thin slices, and reserve the slices for topping the assembled enchiladas
Slice the remaining zucchini into 1/3″ inch slices, cutting the larger pieces in half, and place them on a parchment lined pan
Drizzle with olive oil and season with salt and pepper
Roast at 400 degrees for about 20 minutes, or until nice and soft
While zucchini is roasting, saute onion and prepare corn if needed
see easy cooking and shucking methods here
When onion and zucchini have finished cooking, combine with corn in the skillet and season again with salt and pepper
Set up an assembly station by laying out tortillas and filling ingredients
Pour about 1/3 sauce in bottom of a 9″ inch round or 8″ square, greased baking dish
Spread each tortilla with a layer of refried beans and top with a thin layer of sour cream,* and sprinkle with taco seasoning
*or spread with a layer of white sauce or creamed soup mixture
Next divide filling among tortillas, placing a row of filling, slightly off-center, of each tortilla and sprinkle with a little cheese
Roll up from the side nearest the row of filling, by folding the side over the filling and rolling up as tightly as possible
Place seam side down in prepared dish, squeezing enchiladas to fit
Cover enchiladas or “crepes” with remaining sauce
Top with reserved zucchini slices and grated cheese
Cover and refrigerate for up to 24 hours at this point if desired. Bake at 350 for 30-45 minutes until hot and bubbly. Baking time will depend on temperature of prepared dish at starting time.
Zucchini & Corn Cheesy Enchiladas or Crepes
Ingredients
- 2 medium zucchini
- 2 ears corn cooked and kernels cut off the cob
- 1 sweet onion chopped
- 1 small can 16 oz. refried beans
- 1 small can 10 oz. red enchilada sauce
- 4 large flour tortillas
- 1/2 cup sour cream
- 1-2 T taco seasoning
- 6 oz. grated sharp Cheddar cheese
- 1 T olive oil
- salt & pepper
Instructions
- Cut 1/2 of 1 zucchini into paper thin slices. Set aside. Cut remaining 1 1/2 zucchinis into 1/2 inch slices and place on a parchment lined baking sheet. Drizzle with olive oil and season with salt & pepper. Roast at 400 for 20 minutes or until cooked through and beginning to char
- Meanwhile sauté onion in a skillet with 1 T olive oil and 1 T butter, over medium low heat, until it begins to caramelize. Add corn and zucchini and stir to combine. Season with salt & pepper.
- Spread tortillas with an even layer of refried beans and a little sour cream. Divide vegetable mixture among them placing a line of veggies slightly off-center down each tortilla. Top with a little grated cheese.
- Place about 1/3 can of sauce in the bottom of a 9″ round or 8″ square greased baking dish. Roll up tortillas, starting from the side closest to filling, and place them seam side down on sauce in dish. Garnish enchiladas with reserved zucchini slices. Cover with remaining sauce and cheese. Bake at 350, 30-45 minutes. Adjust baking time if dish is refrigerated before baking.
Non Tex-Mex version, Creamy Zucchini & Corn Crepes
- Prepare as directed for Zucchini & Corn Cheesy Enchiladas except make these substitutions:
- Substitute 1 1/4 cups prepared white sauce or 1 can Cream of Mushroom, Celery or Chicken Soup mixed with 1/2 cup sour cream for the enchilada sauce
- Substitute a white cheese such as Fontina or Monterey Jack, for the Cheddar cheese
- Substitute crepes for tortillas if desired
- Bake as directed for Zucchini & Corn Cheesy Enchiladas
Notes
Another version of non Tex-Mex enchiladas is a family favorite, California Cannelloni, made with chicken
Enjoy!
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I enjoy enchiladas and never think to make them. Thanks for the inspiration!
My family is eating more and more veggie dishes. This looks delicious!
I love the healthful take on this long time favorite. Can’t wait to try it! Have a wonderful week.
Thanks Laura! >
A great pectoral tutorial for these summery enchiladas! We love enchiladas too and it seems these days that the sky’s the limit as far as variations! Love all the yummy veggies in yours.
thanks Chris! >
Sometimes it is nice to have a veg meal. Your trick with the towel when you are taking the kernels off the cob is a great idea. I have to say I was chasing mine at first until I put the cob in a bowl.
I like your veggie version! ❤ I imagine roasting the zuccs give them wonderful flavor. 😃 Now, I’m craving enchildas!! Lol! 🤣
We are always game for veggie versions of anything. This sounds amazing!
Looks delish and sounds quick and easy.
Jenna, this looks so good. I always enjoy a veggie dish…it is nice to be able to prepare ahead and just bake the next day!
I love dishes that you can prep ahead of time, by 6 o’clock my energy is spent! >
Veggie enchiladas are one of my favorite meals! I love all the seasonal summer vegetables you included in this recipe!
Thanks Alison!
You’re the queen of veggie dishes and quick enchiladas Jenna!
Hi Jenna,
I pinned and printed this one, can’t wait to taste it! Hope you have a great 4th of July weekend and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Oh good! Thanks Miz Helen, Happy 4th! >