Zucchini Corn Enchiladas

Ingredients

• 1 (28 ounce) can crushed tomatoes
• 2 cups diced white onion, divided
• 2 small cloves garlic
• 1 dried chipotle or ancho chile pepper, stemmed
• 1 ½ tablespoons chili powder
• 1 ½ tablespoons dried oregano, preferably Mexican
• 1 ½ teaspoons ground cumin
• ½ teaspoon salt
• 16 (5 to 6 inch) corn tortillas
• 2 cups diced zucchini
• 2 cups frozen corn
• 2 cups shredded Colby Jack cheese, divided

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