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Garden Vegetable Enchiladas

Source of Recipe


Bon App�tit, September 1998






List of Ingredients



• 4 Tbsp (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 Tbsp chili powder
  
• 2 Tbsp all-purpose flour
  
• 1-1/2 tsp ground cumin
  
• 2-1/2 cups whole milk
  
• 2 cups (packed) grated Monterey jack and/or sharp Cheddar cheese (about 8 ounces)
  
• Eight 8-inch warm flour tortillas
  






Instructions



1. Preheat oven to 350� F.
   
   
2. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini and onion, and saut� 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.
   
   
3. 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.
   
   
4. 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.
   
   
5. Bake vegetable enchiladas until heated through, about 45 minutes. Sprinkle with 1/4 cup cilantro, and serve.
   
   Makes 8 enchiladas.