Summer Enchiladas

  • Yield: 6 to 8 servings


Mexican Marinara Sauce:
2teaspoons olive or corn oil
1cup chopped red onions
1teaspoon chipolte chilies or 1/2 teaspoon dried red chili flakes or 1/4 cup canned, chopped green chilies, drained
2teaspoons chili powder
2teaspoons dried oregano
1teaspoon ground cumin
1cup bottled or jarred commercial marinara sauce
1cup tomato or vegetable juice
1tablespoon unsweetened cocoa powder
2teaspoons olive or corn oil
2cups diced zucchini
2cups diced yellow squash
1cup diced red bell peppers
1cup frozen sweet corn kernels or kernels removed from 2 ears of corn
1cup diced tomatoes
3-- garlic cloves, minced
1tablespoon minced cilantro
1/2teaspoon salt
-- Juice of 1/2 lime
8 to 10-- (9-inch) corn or flour tortillas
1 1/2cups shredded Jack and/or cheddar cheese


  1. To make sauce: In a nonreactive skillet, heat the oil. Add the onions, chilies and spices and saute over medium heat 3 minutes. Add marinara sauce and tomato juice. Reduce heat and simmer 20 minutes. Add cocoa powder. Remove from heat and set aside.
  2. To make filling: Heat oil in a nonstick skillet over high heat. Add zucchini, peppers and corn and saute 3 minutes or until slightly softened. Add the tomatoes, garlic and cilantro and continue to saute 1 minute longer. Season with salt and lime. Remove from heat and set aside.
  3. To assemble enchiladas: Preheat oven to 375F.
  4. Place about 1 cup sauce in a 9 x 13-inch baking dish. Dip both sides of each tortilla lightly in the remaining sauce. Place on a work surface. Top each with 2 to 3 tablespoons filling and sprinkle each with about 1 tablespoon of the cheese(s). Roll each tortilla up over filling and place, seam side down, in the baking dish. Place the remaining sauce and cheese over the enchiladas and bake 15 minutes or until cheese melts and enchiladas are heated through.

Nutritional Info *per serving

  • Calories 274
  • Fat 12
  • Cholesterol 18mg
  • Sodium 647mg
  • Carbohydrate 34g