Zucchini Corn Enchiladas
Ingredients
- 1 (28 ounce) can crushed tomatoes
- 2 cups diced white onion, divided
- 2 small cloves garlic
- 1 dried chipotle or ancho chile pepper, stemmed
- 1 ½ tablespoons chili powder
- 1 ½ tablespoons dried oregano, preferably Mexican
- 1 ½ teaspoons ground cumin
- ½ teaspoon salt
- 16 (5 to 6 inch) corn tortillas
- 2 cups diced zucchini
- 2 cups frozen corn
- 2 cups shredded Colby Jack cheese, divided
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