Pork, Corn and Zucchini Enchiladas

By cmschnettler

Ingredients

• 1/2 lb. ground pork
• 1/2 Cup finely chopped onion (1 medium onion)
• 1/4 Cup finely chopped bell pepper (1/2 bell pepper)
• 1/4 Cup finely chopped carrot (1 small)
• 1/4 Cup finely chopped celery (1 small stalk)
• 1/2 tsp. PENZEYS MINCED GARLIC
• 3/4 tsp. ARIZONA DREAMING
• 11/2 Cups finely shredded zucchini (2 small)
• 2 Cups corn kernels (if fresh, cooked and cut from the cob; if frozen, thawed; if canned, drained)
• 1 12-oz. jar salsa
• 6 TB. sour cream
• 6 enchilada-sized tortillas
• 4 sandwich-sized slices Monterey Jack cheese
• 1 Cup shredded Mexican blend cheese

Details

Servings 6
Adapted from penzeys.com

Preparation

Step 1

Preheat oven to 350°. Heat a large skillet over medium heat. Add the pork and cook until it is no longer pink, about 8-10 minutes. Drain well. Add the onion, bell pepper, carrot, celery, GARLIC and ARIZONA DREAMING. Cook until the veggies are softened, about 8-10 minutes. Add the zucchini and corn, stir to combine thoroughly, and cook over medium heat another 10 minutes until everything is heated through. Pour about 1/4 cup of salsa in a 9-inch square baking dish. Divide the mixture evenly between 6 tortillas. Top each with a tablespoon of sour cream. Roll up the tortillas and lay them seam side down in the pan. Top the tortillas with the rest of the salsa, the slices of cheese and the shredded cheese. Bake at 350° for 30 minutes, until the cheese is melted and beginning to brown around the edges. Turn the oven to low broil for a few minutes at the end if you want the cheese to brown more. Serve with extra sour cream and salsa on the side.