Recipe Box, Zucchini & Corn Enchiladas or Creamy Zucchini & Corn Crepes

the Painted Apron

7 years ago

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

This 2 way dish can be adapted to your family's tastebuds and ou can add chicken or pork to either version if desired

Course Main Course

Cuisine American, Tex-Mex

Keyword crepes, enchiladas, summer dinner, vegetable crepes, vegetable enchiladas, zucchini casserole

Prep Time 30

Cook Time 45

Servings 4

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