• Preheat oven to 400 degrees F.

Make the enchilada filling

• Heat the butter in a large skillet over medium heat. Let slightly bubble and brown, about 3-4 minutes in the pan for extra flavor, then add in the corn, zucchini and generous pinch salt. Stir, then simmer for 10 minutes, stirring occasionally, until very soft and lightly browned. Add the spices and let cook another 2-3 minutes, then remove from heat.

Assemble the enchiladas

• Place a thin layer of the enchilada sauce on the bottom of a casserole pan and set aside.
• Add the 1/4 cup cheddar cheese and a few spoonfuls of the sauce to the cooked zucchini mixture and stir together so that the cheese is melted and the sauce is wet. Place a tortilla on a flat surface, then place a large scoop of the zucchini mixture on top. Wrap tightly and place seam-side down in the prepared pan. Repeat with the remaining tortillas, wrapping, and placing seam-side down in the pan.
• Cover the enchiladas with the remaining sauce, then cover with cheese- if desired. Lightly tent with foil, then place in the oven for 20 minutes until hot and cheese is bubbly. Remove from oven and top as desired. I love these most with thinly sliced red onions and avocado!