Name: Grilled Corn Summer Enchiladas
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 to 6 people
Ingredients: 2 tablespoons olive oil; 2 tablespoons flour; 1 1/2 cups low-sodium chicken stock; 15 ounces tomato sauce; 2 tablespoons tomato paste; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/4 teaspoon smoked paprika; 1/8 teaspoon cayenne pepper; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 red onion, (thinly sliced); ½ cup warm water; 1 1/2 tablespoons sugar; 1 teaspoon coarse salt; 3/4 cup apple cider vinegar; 1 cup grilled corn kernels ((2 to 3 ears)); 1 small zucchini, (chopped); 2 cup freshly grated monterey jack cheese; 10 small (4-inch) corn tortillas, (warmed); ¼ cup crumbled cotija cheese, (for topping); fresh cilantro, (for topping)