Bountiful Garden Zucchini Enchiladas |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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These vegetarian enchiladas are easy to make, delicious and very filling. They are also very accommodating to modifications. I frequently add mushrooms and other vegetables. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 cloves garlic, minced |
3 cups diced zucchini |
1/4 cup canned diced green chiles |
1 teaspoon chili powder |
1/4 teaspoon black pepper |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
1 teaspoon chili powder |
1/8 teaspoon black pepper |
1 cup milk |
1/4 cup canned diced green chiles |
1 cup shredded monterey jack cheese |
8 (8 inch) flour tortillas |
1/2 cup shredded monterey jack cheese |
1 1/2 cups chopped tomatoes |
Directions:
1. Preheat an oven to 400 degrees F (200 degrees C). Heat oil in a large skillet over medium-high heat. Cook the onion and garlic in the oil until tender, about 5 minutes. Stir in zucchini, 1/4 cup diced chiles, 1 teaspoon chili powder, and 1/4 teaspoon black pepper. Cook until softened, 3 to 5 minutes. Remove zucchini mixture from skillet and reserve.
2. Melt butter in the skillet over medium low heat. Stir in flour, salt, remaining 1 teaspoon chili powder, and 1/8 teaspoon pepper. Cook, stirring, for 1 minute. Pour in milk; whisk until thickened, 3 to 5 minutes. Stir in the remaining 1/4 cup of diced chiles and 1 cup of Monterey Jack cheese.
3. Stir 1/2 cup of cheese sauce into the zucchini mixture. Spoon 1/3 cup squash mixture down the center of each tortilla; roll up. Place filled tortillas in prepared baking dish, pour remaining cheese sauce over. Cover and bake in preheated oven until hot, about 25 minutes. Remove from oven; sprinkle with remaining 1/2 cup Monterey Jack cheese and the chopped tomatoes.
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