Preheat oven to 356°F.
Sauté the onion and garlic in the vegetable oil until golden, add the sweetcorn and zucchini and stir for a further 2 minutes.
Remove from heat, add half of the Violife Just Like Mozzarella shreds and stir to combine. Set aside.
In a small pan add the oil, onion, garlic and Serrano pepper and sauté for 5 minutes, until fragrant.
Fill the tortillas with the zucchini-sweetcorn filling, fold in half and place in a baking tray side by side.
Top the enchiladas with the pepper sauce, the remaining Violife Just Like Mozzarella shreds and the onion rings.
Place in the oven for 10-15 minutes. Garnish with cilantro leaves, salt and pepper.
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Directions
Preheat oven to 356°F.
Sauté the onion and garlic in the vegetable oil until golden, add the sweetcorn and zucchini and stir for a further 2 minutes.
Remove from heat, add half of the Violife Just Like Mozzarella shreds and stir to combine. Set aside.
In a small pan add the oil, onion, garlic and Serrano pepper and sauté for 5 minutes, until fragrant.
Fill the tortillas with the zucchini-sweetcorn filling, fold in half and place in a baking tray side by side.
Top the enchiladas with the pepper sauce, the remaining Violife Just Like Mozzarella shreds and the onion rings.
Place in the oven for 10-15 minutes. Garnish with cilantro leaves, salt and pepper.