[Recipe] Garden Vegetable Enchiladas

[Guest guest]

I made this last week. It is fabulous! It's a new recipe for me. I picked

it out from a website and the reviews (made by those who made it) were

outstanding. I guess I should head over there and submit my review. I have

my personal notes/alterations below the recipe. Remember not to overcook

the veggies initially...they will continue to cook in the oven and you may

want to keep a semi-crunchy texture.

 

Shawn

 

Garden Vegetable Enchiladas

 

4 tablespoons (1/2 stick) butter

3 cups coarsely chopped zucchini and/or yellow crookneck squash

1 cup chopped onion

1 1/2 cups fresh corn kernels or frozen, thawed

1 4-ounce can diced mild green chilies

1/2 cup chopped fresh cilantro

 

3 tablespoons chili powder

2 tablespoons all purpose flour

1 1/2 teaspoons ground cumin

2 1/2 cups whole milk

2 cups (packed) grated Monterey Jack and/or sharp cheddar cheese (about 8

ounces)

 

8 8-inch warm flour tortillas

 

Preheat oven to 350°F. Melt 1 tablespoon butter in heavy large skillet over

medium-high heat. Add zucchini and onion and sauté until vegetables are just

tender, about 4 minutes. Mix in 1 cup corn, canned chilies and 1/4 cup

cilantro; season filling with salt and pepper.

 

Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat.

Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in

milk. Cook until sauce is thick and bubbling, whisking occasionally, about 5

minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and

pepper.

 

Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish. Mix 3/4

cup sauce into filling. Place generous 1/3 cup filling in center of 1

tortilla; roll up to enclose filling. Place enchilada in baking dish. Repeat

with remaining tortillas and filling. Cover enchiladas with remaining sauce,

then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.

 

Bake vegetable enchiladas until heated through, about 45 minutes. Sprinkle

with 1/4 cup cilantro and serve.

 

Makes 8.

 

Bon Appétit

September 1998

 

(Shawn's notes): Instead of canned chiles I added 2 big jalapenos, 2 garlic

bulbs and increased the amount of cilantro to the mixture. Instead of 8

flour tortillas, I used 12 corn tortillas. I used half the Monterey Jack

cheese in the mixture and half on top.

 

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