These zucchini and corn enchiladas are a delicious way to use up summer produce. The filling is made with sautéed zucchini, corn, onions, and garlic, seasoned with cumin and oregano. The enchiladas are then topped with a homemade red enchilada sauce and cheese, and baked until the cheese is melted and bubbly. Serve with a side of refried beans and a fresh salsa.
