1 tsp canola oil
1 small onion, diced
1 clove garlic, minced
2 cups zucchini, diced
1 cup red bell pepper, diced
1 can (4 oz) green chiles, diced
1 tsp ground cumin
1-1/2 cups fresh corn kernels
2 cups shredded Monterey Jack cheese (or this time saver from the supermarket)
1 bottle Maple Chipotle Grille Sauce (or 11 oz sweet barbecue sauce of your choice)
8 (8") flour tortillas, warmed for 10 seconds in the microwave until flexible
Preheat oven to 350°F.
In a frying pan, heat the oil over medium heat. Add onion and sauté for 1 minute. Then add the garlic, and cook for 30 seconds. Add zucchini and bell pepper, and cook for 3-4 minutes, until soft. Stir in 1 cup corn, plus the canned chiles and cumin.
Spread 1/2 cup Maple Chipotle Grille Sauce in the bottom of a 13"x9"x2" baking dish. Mix another half cup of sauce into the vegetables. Place generous 1/3 cup vegetable filling in the center of a tortilla. Sprinkle with cheese and roll to enclose the filling. Place seam side down in the baking dish. Repeat with remaining tortillas and filling. Cover enchiladas with remaining sauce. Sprinkle with remaining 1/2 cup corn and remaining shredded cheese. Bake until heated through and cheese is melted, 30-45 minutes. Serve hot.