Garden Vegetable enchilada
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
* 5 tablespoons olive oil * 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 1% milk * 2 cups (packed) grated Monterey Jack and/or sharp cheddar cheese (about 8 ounces)10- 6in diameter corn tortillasServes 5
Preheat oven to 350°F. Heat 2 tbsp olive oil 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.
Heat 3 tbsp olive oil 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.
Number of Servings: 6
Recipe submitted by SparkPeople user BAABWAJONES.
Heat 3 tbsp olive oil 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.
Number of Servings: 6
Recipe submitted by SparkPeople user BAABWAJONES.
Nutritional Info Amount Per Serving
- Calories: 480.4
- Total Fat: 26.3 g
- Cholesterol: 38.6 mg
- Sodium: 416.0 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 6.8 g
- Protein: 18.3 g
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