Mid summer means lots of zucchini, yellow squash, jalapenos, fresh tomatoes, and fresh corn on the cob. A favorite side dish made of these garden ingredients with the addition of onions and cheese is called Calabacitas a much loved Mexican vegetable side dish. I decided to add meat to my recipe and use it as a filling for enchiladas. The following Easy Calabacitas Enchiladas are the delicious result. Although the filling requires a bit of chopping, assembly has been streamlined by using commercial green enchilada sauce. Leftover filling can be used to fill tacos, top tostadas, add to taco salads, or fill burritos and chimichangas.


12 Servings

Filling:
1 1/2 cups ground beef
1 large onion, diced
2 cloves garlic, finely minced

1 15 oz. can diced tomatoes and green chilies
2 cups fresh corn cut off the cob, (3-4 ears)
1 teaspoon fajita seasoning
2 cups diced zucchini
1 to 2 large jalapeno pepper, cored and diced

2 cups Mexican blend cheese, divided
2 10 oz. cans green enchilada sauce, divided

2 to 3 tablespoons vegetable oil
12 6" corn tortillas

1. Preheat oven to 375°. Spray a 9" x 13" shallow baking dish with non-stick spray.
2. In a large skillet, brown the ground beef and onions, breaking the meat up. Drain off any residual grease. Add the diced tomatoes and green chilies, fresh corn kernels, and fajita seasoning. Stir over medium heat until the corn is almost tender. Add the zucchini and jalapeno peppers; cook until crisp tender. Stir in 1 cup of the cheese and 1/2 can green enchilada sauce.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
3. Heat a tablespoon vegetable oil in a small skillet. Dip a tortilla in the oil and soften on each side. Continue with the remaining tortillas, adding vegetable oil as needed placing the softened tortillas on paper towels to drain.
   
   
   
   
   
   
   
   
   
   
   
4. Assembly: Pour the remaining half can enchilada sauce into the bottom of the prepared baking dish; spread evenly.
   
   
   
   
5. Filling the Enchiladas: Place 1/2 cup of the filling on the edge of a softened tortilla and roll up tightly; place in the baking dish. Repeat with the remaining tortillas.
   
   
   
   
   
   
   
   
   
   
   
   
6. Cover the tortillas with the remaining can of enchilada sauce. Sprinkle with the remaining cheese. Bake 40-50 minutes or until bubbly. Let sit 10 minutes before serving.
   

Amount Per Serving
Calories 296 Calories from Fat 114
Percent Total Calories From:
Fat 39% Protein 19% Carb. 42%

Nutrient Amount per % Daily
Serving Value
Total Fat 13 g 20%
Saturated Fat 5 g 26%
Cholesterol 34 mg 11%
Sodium 731 mg 30%
Total Carbohydrate 31 g 10%
Dietary Fiber 3 g 12%
Sugars 1 g
Protein 14 g

Vitamin A 24% Vitamin C 42% Calcium 0% Iron 17%