Zucchini and corn enchiladas are a light and flavorful option for a homemade veggie enchilada recipe. The zucchini and corn are sautéed until tender and combined with onions, garlic, and spices. The mixture is then rolled in tortillas and topped with enchilada sauce and cheese. Bake until the cheese is melted and golden. Serve with a side of Mexican rice and refried beans.
