Baked Vegetable Enchiladas with Green Chile Sauce

Ingredients

• 1 tbsp olive oil
• 1 zucchini, diced
• 1 bell pepper, diced
• 1/2 onion, diced
• 1 cup corn kernels
• 1 can (4 oz) diced green chiles
• 1 tsp ground cumin
• Salt and black pepper, to taste
• 8 corn tortillas
• 2 cups green enchilada sauce
• 2 cups shredded Monterey Jack cheese
• Fresh cilantro, chopped, for garnish

Instructions

1. 1Preheat the oven to 375 F. Heat the olive oil in a skillet over medium heat and cook the zucchini, bell pepper, and onion for 5 to 6 minutes until softened.
2. 2Stir in the corn, green chiles, and cumin, and cook for 2 to 3 minutes; season with salt and pepper.
3. 3Spread a thin layer of green enchilada sauce in the bottom of a baking dish.
4. 4Warm the tortillas briefly, then fill each with the vegetable mixture and a sprinkle of cheese, and roll tightly.
5. 5Arrange the rolled tortillas seam-side down in the dish, pour the remaining sauce over the top, and sprinkle with the remaining cheese.
6. 6Bake for 20 to 25 minutes, until bubbling and lightly golden.
7. 7Garnish with cilantro before serving.

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