Step 1

Start by roasting the zucchini.  Pre-heat oven to 425 degrees F.  Dice up zucchini and onion and add them to a large baking sheet.  Drizzle with 2-3 teablespoons olive oil and season with cumin, paprika, garlic and salt and pepper (to taste).  Mix together with your hands and roast zucchini until softened and browned, about 30 minutes.

Step 2

Let the zucchini cool for a few minutes and then add it to a large bowl.  Next, add in 3 cups shredded cheese and green chile to the bowl and mix everything together.  Give mixture a taste and add extra salt, pepper or spices if needed.

Step 3

Add about 1/2 cup of enchilada sauce to the bottom of a large baking dish and spread it around to make sure the bottom is fully coated.  You will want to heat your corn tortillas a little bit before folding up the enchiladas.  I like to just heat mine in a pan over medium heat with a little bit of cooking spray.  You could also use the microwave.

Step 4

Lay your heated corn tortilla on a cutting board and add 1-2 scoops of the zucchini mixture.  Use your hands to gently roll up the tortilla, trying to contain all the filling.  Place enchilada in the baking dish and repeat until you have used up all your enchilada filling.

Step 5

Pour the remaining enchilada sauce on top, use a spoon to make sure all the tops are covered and then sprinkle with remaining 1 cup shredded cheese.  Bake enchiladas until cheese is melted and enchiladas are bubbly, 20-30 minutes.

Step 6

Remove from the oven, let cool and then garnish with your favorite toppings and enjoy!