There’s still time to take advantage of summer’s fresh corn, and you should do so right away, because in a couple months you’re going to wish you had. These grilled corn enchiladas are the perfect summer meal, and they’re a vegetarian option that’s loaded with cheese and fresh vegetables.
You can buy enchilada sauce at the grocery store, but you can try making your own with this recipe, which will work on any kind of enchiladas you’d like to make later. Brown some flour in olive oil until it turns golden-brown, then add chicken stock, tomato sauce, tomato paste, chili powder, and spices. Let it simmer for about five minutes, and it’s ready to use right away.
Then make some quick-pickled onions. Just put sliced red onions in a bowl with sugar, salt, and vinegar and let them sit for about an hour. You can also make these in advance and keep them in the refrigerator.
Combine grilled corn, chopped zucchini, grated Monterey Jack cheese, and some of the enchilada sauce. Then spread a bit of the sauce on the bottom of a baking dish, fill a corn tortilla with some filling, roll it up, and place it seam-side down in the dish. Keep doing that until all the filling is used up or until you’re out of room in the dish — whichever comes first. Top the enchiladas with the rest of the sauce and grated cheese, then bake them until the cheese is golden and bubbly. You can eat them right away, but try to make a few extra if you can, because they’re even better as leftovers.
Get the recipe: Grilled Corn Enchiladas from How Sweet Eats
More Delicious Enchilada Recipes from Kitchn
- 5-Ingredient Sweet Potato Enchilada Casserole
- Roasted Squash, Corn, and Black Bean Enchiladas
- Slow Cooker Black Bean Enchiladas
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