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recipe4 tablespoons (½ stick) butter
3 cups coarsely chopped zucchini and/or yellow crookneck squash
1 cup chopped onion
1 ½ cups fresh corn kernels or frozen, thawed

1 cup small dice red bell pepper
¼ cup diced mild green chilies (such as Anaheim)
½ cup chopped fresh cilantro
½ cup sour cream

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)

10-14 8-inch warm corn tortillas

Preheat oven to 350°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini, onion & red bell pepper and sauté until vegetables are just tender, about 4 minutes. Mix in 1 cup corn, green chilies and ¼ cup cilantro; season filling with salt and pepper. Remove from heat and set aside.

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 ½ cups cheese; whisk until smooth. Season with salt and pepper.

Spread ¼ cup sauce in bottom of 13 x 9 x 2-inch glass baking dish. Mix ½ cup sour cream into filling.

To make the tortillas workable so they don’t crack, heat a small non-stick pan on medium high. Place one tortilla in the pan and warm about 30-60 seconds on each side, until soft.

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 ½ cup corn and ½ cup cheese.

Bake vegetable enchiladas until heated through, about 45 minutes. Sprinkle with remaining 1/4 cup cilantro and serve.

Makes 10-14 enchiladas