• Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil and brush with oil. Wash and dry produce. • Trim zucchini and grate on the largest holes of a box grater. Place in the center of a clean kitchen towel. Gather into a tight bundle and squeeze over the sink to remove as much liquid as possible. • Drain corn, then pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens.

• 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. Add corn and scallion whites; cook, stirring occasionally, until golden brown and lightly charred in spots, 2-4 minutes. TIP: Cover pan if corn starts to pop. • Add Southwest Spice Blend and half the Old El Paso Mild Red Enchilada Sauce; cook, stirring often, until thickened, 1-2 minutes. Turn off heat; stir in Monterey Jack until melted. Taste and season with salt and pepper if desired.

• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat on both sides. • Place tortillas on a clean work surface. Once corn and zucchini filling is done, add a heaping 1/4 cup filling to one side of each tortilla. Roll up tortillas, starting with filled sides, to create flautas. • Place flautas, seam sides down, on prepared sheet. TIP: Arrange your flautas snug on the sheet to keep them from unrolling.

• Bake flautas on top rack until golden brown and crispy, 8-12 minutes.

• In a small bowl, microwave remaining enchilada sauce on high until warmed through, 45-60 seconds. • In a second small bowl, combine queso blanco with 1 TBSP water (2 TBSP for 4 servings). Microwave until warmed through, 25 seconds; stir to combine.

• Divide flautas between plates. Drizzle with queso blanco and as much remaining enchilada sauce as you like. Sprinkle with scallion greens and serve.