This recipe ended up making 18 enchiladas. Cut the recipe or freeze some if you don’t need this many. I used 2 pans and froze one of them. These are so good.
2 tablespoon olive oil
1 medium onion, diced
4 small or 3 larger zucchinis, diced
1 cup frozen sweet yellow corn
1 can black bean chili or you can use any chili you like.
1 handful cilantro leaves, chopped
18 tortillas (corn or flour) I used corn.
For the sauce:
1 8 ounce brick cream cheese
1 can Rotel tomatoes and green chilies (or any brand), undrained
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ cup yogurt
2 avocados, smashed
Heat a skillet with 2 tablespoons olive oil on medium high heat. Add onion and zucchini and cook for about 8 minutes or until al dente (almost done, but still firm). Add corn and chili and stir to incorporate. Continue cooking another 5 to 6 minutes or until heated through well. Toss in cilantro and stir. Make the sauce meanwhile.
For the sauce:
In a mixing bowl, combine cream cheese and Rotel (tomato and green chili). Microwave for 4 minutes at 2 minute in travels. Remove from oven. Add garlic, salt, pepper, yogurt and smashed avocado. Stir well. Your sauce is ready.
Wrap tortillas in paper towels and heat for 1 ½ minutes in the microwave to make them pliable for rolling.
Fill tortillas with the filling mixture and roll. Turn open end under to hold in place. Roll all the tortillas and tuck each against the last, as you go. When pan is ready, pour sauce over the top and bake at 350 for 35 minutes, covered with foil. Remove foil and bake uncovered for 5 to 8 minutes.
Serve hot with rice and beans or a salad.