Recipe By : Bon Appetit, September, 1998
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Butter
3 c Zucchini and/or yellow squash --
- coarsely chopped
1 c Onion -- chopped
1 1/2 c Fresh corn kernels or frozen -- thawed
4 oz Can diced mild green chilies
1/2 c Fresh cilantro -- chopped
3 tb Chili powder
2 tb All purpose flour
1 1/2 ts Ground cumin
2 1/2 c Whole milk
2 c Monterey Jack and/or sharp cheddar
- (8 oz) -- grated, packed
8 Flour tortillas (8") -- warm
Preheat oven to 350°F. Melt 1 tb butter 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.
Melt 3 tb 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.
Spread 1/4 cup sauce in bottom of 13x9x2" glass baking dish. Mix 3/4
cup sauce into filling. Place generous 1/3 cup filling in center of a
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.
