Crispy Baked Corn and Zucchini Flautas with Queso Blanco and Enchilada Sauce

These crispy baked flautas are a fun twist on taco night! Stuffed with a savory mix of sautéed corn and zucchini seasoned with a Southwest spice blend, then rolled in flour tortillas and baked until golden and crunchy. The flautas are finished with a drizzle of creamy queso blanco and warm enchilada sauce, plus a sprinkle of fresh scallion greens for a restaurant-worthy presentation.

This vegetarian recipe comes together quickly and uses simple ingredients. The filling is cooked in one pan, then rolled into tortillas and baked. The result is a satisfying meal with layers of flavor and texture-perfect for a weeknight dinner or casual gathering.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

13.4 ounce CornView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

3 ounce Queso BlancoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Line a baking sheet with foil and brush with cooking oil (or use nonstick spray). Wash and dry produce.
2. Trim and grate zucchini on the largest holes of a box grater. Place grated zucchini in a clean kitchen towel, gather into a bundle and squeeze over the sink to remove excess liquid. Alternatively, press in a fine-mesh strainer with a spatula.
3. Trim and thinly slice scallions, separating white parts from green tops. Drain corn and pat dry with paper towels.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and a pinch of salt; cook, stirring occasionally, until lightly browned and softened, 3-4 minutes.
5. Add corn and scallion whites; cook, stirring occasionally, until golden brown and lightly charred, 2-4 minutes. (Cover pan if corn starts to pop.)
6. Add Southwest spice blend and half of the enchilada sauce; cook, stirring often, until thickened, 1-2 minutes. Turn off heat and stir in Monterey Jack cheese until melted. Season with salt and pepper to taste.
7. Meanwhile, drizzle tortillas with olive oil and rub to coat both sides. Place tortillas on a clean work surface. Spoon a heaping 1/4 cup of filling onto one side of each tortilla. Roll up tortillas starting from the filled side to form flautas.
8. Place flautas seam-side down on the prepared baking sheet, arranging them snugly to prevent unrolling. Bake on the top rack until golden brown and crispy, 8-12 minutes.
9. In a small bowl, microwave the remaining enchilada sauce until warm, 45-60 seconds. In another small bowl, combine queso blanco with 1 tablespoon water; microwave until warm, about 25 seconds, then stir.
10. Divide flautas among plates. Drizzle with queso blanco and enchilada sauce. Sprinkle with scallion greens and serve.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, but corn tortillas are smaller and more prone to cracking. Warm them briefly in the microwave or on a dry skillet to make them pliable before rolling.

Can I make these flautas ahead of time?

You can prepare the filling up to 2 days ahead and refrigerate. Assemble and bake just before serving for the crispiest results.

What can I substitute for queso blanco?

You can use a mixture of sour cream and shredded Monterey Jack cheese or any creamy white cheese sauce.