Pork, Corn and Zucchini Enchiladashttps://www.penzeys.com/shop/recipes/pork-corn-and-zucchini-enchiladas/If you are looking for a tasty way to help your kids eat enough vegetables, give this recipe from Kirsten Olson Madaus a try.1/2 lb. ground pork1/2 Cup finely chopped onion(1 medium onion)1/4 Cup finely chopped bell pepper (1/2 bell pepper—we used a red one)1/4 Cup finely chopped carrot (1 small)1/4 Cup finely chopped celery (1 small stalk)1/2 tsp. PENZEYS MINCED GARLIC3/4 tsp. ARIZONA DREAMING1 1/2 Cups finely shredded zucchini (2 small)2 Cups corn kernels (if fresh, cooked and cut from the cob; if frozen, thawed; if canned, drained)1 12-oz. jar salsa (Kirsten prefers homemade salsa verde)6 TB. sour cream6 enchilada-sized tortillas4 sandwich-sized slices Monterey Jack cheese1 Cup shredded Mexican blend cheese
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