Garden Vegetable Enchiladas

* Exported from MasterCook *

Garden Vegetable Enchiladas

Recipe By : Bon Appetit, September, 1998
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons butter -- (1/2 stick)
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 grated Monterey Jack and/or sharp cheddar -- (about 8 o
unces)
-- cheese -- (packed)
8 8 inch warm flour tortillas

Preheat oven to 350øF. Melt 1 tablespoon butter in heavy large skillet
over med
ium-high heat. Add zucchini and onion and saut‚ until vegetables are just
tende
r, about 4 minutes. Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; se
ason filling with salt and pepper.

Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whis
k 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 c
up 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 rema
ining tortillas and filling. Cover enchiladas with remaining sauce, then sprin
kle with remaining 1/2 cup corn and 1/2 cup cheese.

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

Converted by MC_Buster.



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