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“OMG-Good! I try to eat meatless meals a lot and this is one of my favorites!!”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 350*.
  2. Melt 1 tablespoon butter in a large skillet over medium-high heat.
  3. Add zuchini and onion and saute until tender,about 4 minutes.
  4. Mix 1 cup of corn,canned chilies and 1/4 cup cilantro,season filling with salt and pepper.
  5. Melt 3 tablespoons butter in heavy saucepan over medium-high heat.
  6. Whisk in chili powder,flour and cumin;stir 30 seconds.
  7. Gradually whisk in milk.
  8. Cook until sauce is thick and bubbling,whisking occasionally,about 5 minutes.
  9. Add 1 1/2 cups cheese;whisk until smooth and season with salt and pepper.
  10. Spread 1/4 cup sauce on the bottom of a 9x13 glass baking dish.
  11. Mix 3/4 cup sauce into filling.
  12. Place 1/3 cup filling in center of 1 tortilla;roll up to enclose filling.
  13. Place enchilada in baking dish,repeating with remaining tortillas and filling.
  14. Cover enchiladas with remaining sauce then sprinkle with remaiming 1/2 cup corn and 1/2 cup cheese.
  15. Bake until heated through,about 45 minutes.
  16. Sprinkle with 1/4 cup cilantro and serve.

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