Tender zucchini and kernels of fresh sweet corn star in this Tex-Mex classic. Wrapped up in tortillas and smothered and gooey, melted cheese, this is a light but comforting vegetarian meal.
- 12 corn tortillas, each 8 inches (20 cm) in diameter
- 2 Tbs. canola oil
- Kosher salt
- 1 cup (4 oz./125 g) shredded Monterey jack cheese
- 1 cup (4 oz./125 g) shredded white Cheddar cheese
- 2 cups (12 oz./375 g.) fresh or thawed frozen corn kernels
- 2 zucchini, halved lengthwise and thinly sliced
- 1 large yellow onion, halved and thinly sliced
- 2 jars (12 1/2 oz./390 g each) tomatillo salsa
- 1/4 cup (2 oz./60 g) Mexican crema or sour cream
Preheat an oven to 300°F (150°C).
Brush the tortillas with the oil, sprinkle with salt and arrange in a single layer on a baking sheet. Bake until warm and softened, about 1 minute. Remove from the oven and increase the oven temperature to 375°F (190°C).
In a small bowl, stir together half of the Monterey jack cheese, half of the Cheddar cheese, the corn, zucchini and onion. Cover the bottom of a 9-by-13-inch (23-by-33-cm) baking dish with 1 jar of the salsa.
To assemble the enchiladas, place a tortilla on a work surface, add a few tablespoons of the vegetable filling down the center, and roll up the tortilla. Place it, seam side down, in the baking dish. Repeat with the remaining tortillas and filling. Spread the remaining jar of salsa over the top and sprinkle with the remaining cheese.
Cover the dish with foil and bake until the vegetables are tender and the cheese has melted, about 20 minutes. Uncover and continue to bake until the cheese is golden, 10 to 15 minutes. Let stand briefly before serving. Pass the crema at the table. Serves 4 to 6.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)