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Grilled Corn Summer Enchiladas

These grilled corn enchiladas are the perfect summer meal! Grilled corn, zucchini, homemade sauce and cheese come together for a flavor explosion!
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Ingredients

enchilada sauce

  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 1 1/2 cups low-sodium chicken stock
  • 15 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

quick pickled onions

  • 1 red onion, thinly sliced
  • ½ cup warm water
  • 1 1/2 tablespoons sugar
  • 1 teaspoon coarse salt
  • 3/4 cup apple cider vinegar

enchilada filling

  • 1 cup grilled corn kernels (2 to 3 ears)
  • 1 small zucchini, chopped
  • 2 cup freshly grated monterey jack cheese
  • 10 small (4-inch) corn tortillas, warmed
  • ¼ cup crumbled cotija cheese, for topping
  • fresh cilantro, for topping

Instructions 

enchilada sauce

  • Heat a large saucepan over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes. Add the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes before using.

quick pickled onions

  • Place the onions in a jar or cup. In a bowl, whisk together the sugar and salt until the sugar and salt dissolve. Whisk in the vinegar. Pour the mixture over the sliced onions. Let sit at room temperature for an hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar for about a week!

enchilada filling

  • Preheat the oven to 350 degrees F.
  • Start by grilling the corn (or using leftover grilled corn from dinner the night before!). Preheat your grill to the highest heat.
  • To grill the corn, rub the ears with the olive oil. Lately, I’ve been grilling my corn without the husks on, tied at the bottom, and without foil, so it takes only a few minutes. Place the ears on the grill and cook until the corn is golden or charred – whichever you prefer – turning the ears as you go. Remove them from the grill and let them cool. Slice the kernels off the cob.
  • In a bowl, combine the corn and zucchini. Stir in ⅓ cup of enchilada sauce and ½ cup of grated cheese. Make sure the filling is combined well.
  • Spray a 9x13 inch baking dish with nonstick spray. Spread ½ cup of enchilada sauce on the bottom of the dish. Take your corn tortillas and add a tablespoon or 2 of filling in each, rolling them up and placing them seam-side down in the dish. Repeat with all the tortillas and filling.
  • Top the enchiladas with the remaining sauce, using a spoon to spread it over all the tortillas, covering each piece. Add the grated cheese on top.
  • Bake for 20 to 25 minutes, until golden and bubbly. Top with the cotija cheese, cilantro and pickled onions. Serve immediately!
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