For the corn sauce:
2 whole cloves garlic, unpeeled
2 10-ounce packages frozen corn, thawed
2 cups low-fat milk
1 small can green chiles
1 roasted jalapeño pepper, seeded and chopped (add more or less depending on your heat tolerance)
1/2 teaspoon Cholula sauce (or your favorite hot sauce)
3 drops liquid smoke (optional)
salt and pepper, to taste

For the enchiladas:
8 ounces mushrooms, diced
10 ounces fresh spinach, chopped
1 small onion, diced
2 small zucchini, diced
1/2 teaspoon salt
8 ounces cream cheese
24 corn tortillas
1 cup grated cheese (half cheddar, half jack)

For the pesto (optional):
1/3 cup hulled pumpkin seeds (pepitas)
2 jalapeños, quartered and seeded (adjust to taste)
1 cup fresh cilantro leaves
1/2 cup reduced-fat sour cream
3 Tablespoons fresh lime juice