Best 4 Enchiladas De Calabacitas Con Salsa Crema De Chile Zucchini Enc Recipes

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Get ready to embark on a culinary adventure with our meticulously curated selection of enchiladas de calabacitas con salsa crema de chile zucchini enc recipes. These tantalizing dishes blend the vibrant flavors of fresh zucchini, creamy sauce, and the perfect touch of spice, resulting in a symphony of flavors that will leave your taste buds dancing. Whether you prefer a traditional approach or a modern twist, we have gathered an array of recipes to cater to every palate. So, grab your apron, gather your ingredients, and prepare to indulge in the delightful experience that awaits.

Check out the recipes below so you can choose the best recipe for yourself!

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)



Calabacitas con Elote (Zucchini with Corn) image

One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.

Provided by gem

Categories     Side Dish     Vegetables     Tomatoes

Time 50m

Yield 6

Number Of Ingredients 9

2 ½ cups fresh corn kernels
1 tablespoon olive oil
¼ cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 roma (plum) tomatoes, chopped
1 fresh poblano chile pepper - seeded, deveined, and chopped
salt and black pepper to taste
¼ cup crumbled cotija cheese

Steps:

  • Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
  • Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.8 g, Cholesterol 5.8 mg, Fat 4.9 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 83.2 mg, Sugar 4.8 g

ENCHILADAS DE CALABACITAS CON SALSA CREMA DE CHILE (ZUCCHINI ENC



Enchiladas De Calabacitas Con Salsa Crema De Chile (Zucchini Enc image

Another for ZWT II. I haven't tried this yet, but I'm always intrigued by veggie enchiladas of any form. Adapted from Mexican Cooking Made Easy.

Provided by Muffin Goddess

Categories     Cheese

Time 50m

Yield 6 enchiladas, 3-6 serving(s)

Number Of Ingredients 12

1/4 cup butter
1 cup milk
1/2 teaspoon salt
1 1/2 cups chicken broth
1/2 cup all-purpose flour
1/2 cup diced green chilis
6 (8 inch) flour tortillas
2 1/2 cups shredded zucchini
2 cups monterey jack cheese, shredded (divided)
1/4 cup chopped onion (optional)
1/2 cup Mexican crema (optional) or 1/2 cup sour cream (optional)
3 sprigs fresh cilantro, chopped (optional)

Steps:

  • CHILE CREAM SAUCE:.
  • Melt butter in a medium saucepan over low heat. Still cooking, add milk, salt and chicken broth. Gradually add flour, stirring until blended. Increase heat to medium. Add chiles. Cook, stirring, until sauce has a creamy texture (about 10 minutes). Makes 3 cups. Set aside to use for topping enchiladas.
  • ZUCCHINI ENCHILADAS:.
  • Preheat oven to 350ºF.
  • Spread 1/2 cup of warm chile cream sauce in the bottom of a 2-quart baking dish and set aside rest of sauce, keeping it warm.
  • In a bowl, mix shredded zucchini and 1 1/2 cups of the cheese. Set aside.
  • Warm tortillas so they are pliable (do this according to package directions, or use whatever method you prefer). One by one, dip warmed tortillas in the pan of remaining sauce and remove immediately (if allowed to sit in the sauce, the tortilla will start to dissolve). Move each dipped tortilla to the baking dish and put 1/6 of the reserved filling mixture in the center of the tortilla. Roll each tortilla and arrange in the baking dish, seam side down. Repeat until all the tortillas and filling are used up. Cover enchiladas with remaining sauce and 1/2 cup cheese. Bake for approximately 20 minutes at 350ºF, or until cheese is melted and sauce is bubbly. Remove from oven and top with chopped onion, crema/sour cream and cilantro, if using.

Nutrition Facts : Calories 935.8, Fat 51.1, SaturatedFat 28.4, Cholesterol 119.1, Sodium 2326.5, Carbohydrate 82.5, Fiber 5.4, Sugar 6.2, Protein 36.6

CANYON RANCH GRILLED CHICKEN ENCHILADAS AND CALABACITAS



Canyon Ranch Grilled Chicken Enchiladas and Calabacitas image

Categories     Chicken     Garlic     Tomato     Low Fat     Cheddar     Corn     Squash     Summer     Tortillas     Self

Number Of Ingredients 28

Sauce
1 tbsp olive oil
16 Roma tomatoes, quartered
1 medium onion, sliced
6 cloves garlic, peeled
2 tsp chili powder
2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
Enchiladas
1 tsp paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp olive oil
4 boneless, skinless chicken breast halves (about 3 oz each), fat trimmed
4 medium (about 6-inch) whole-wheat flour tortillas
1/2 cup shredded cheddar
1/2 cup diced green chile (Anaheim chile, fresh or canned)
Calabacitas
1 tbsp plus 2 tsp canola oil
1 small zucchini, sliced 1/2 inch thick in half-moon shapes
1 small yellow squash, sliced 1/2 inch in half-moon shapes
1 Roma tomato, diced
1 small onion, diced
1/2 cup frozen or fresh corn
1 tsp chopped fresh oregano
1/2 tsp salt
1/2 tsp black pepper

Steps:

  • For sauce, preheat oven to 400°F. Lightly coat a baking sheet with oil. Place tomatoes, onion and garlic on baking sheet. Roast 15 minutes or until onion and garlic turn golden brown. While the vegetables are roasting, start preparing the enchiladas (see below). Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, salt, and pepper and puree until smooth. Set aside.
  • For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into long strips (about 3/4 inches wide and 4 inches long). Lay tortillas on a flat surface. Place 3 chicken strips, 2 tbsp cheese, and 2 tbsp green chile on each tortilla. Roll and place in a 9" x 13" baking pan. Cover with sauce. Reduce oven heat to 350°F. Cook enchiladas 15 to 20 minutes or until sauce is bubbly.
  • While the enchiladas are cooking, prepare the calabacitas. Increase oven heat to 425°F. Lightly coat a sheet pan with 1 tbsp oil. Lay zucchini and yellow squash on sheet pan and roast 5 to 10 minutes or until golden brown. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and pepper. Serve with enchiladas.

CALABACITAS CON QUESO - ZUCCHINI WITH CHEESE



Calabacitas Con Queso - Zucchini with Cheese image

Zucchini, corn, tomatoes, bell peppers, and onions smothered in melted cheese! Yumm, great side dish, for any meal I serve with Mexican food, and an old family favorite.

Provided by Jyn

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 35m

Yield 6

Number Of Ingredients 8

1 ½ pounds zucchini, cut into bite sized pieces
1 (15.25 ounce) can whole kernel corn
1 medium onion, sliced
1 medium green bell pepper, coarsely chopped
1 medium tomato, coarsely chopped
1 tablespoon vegetable oil
2 teaspoons white sugar
1 ½ pounds Monterey Jack cheese, cubed

Steps:

  • In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
  • Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

Nutrition Facts : Calories 539.6 calories, Carbohydrate 22.8 g, Cholesterol 101 mg, Fat 37.6 g, Fiber 3.5 g, Protein 31.6 g, SaturatedFat 22.2 g, Sodium 834.1 mg, Sugar 7.9 g

Tips:

  • For the creamiest enchilada sauce, use a high-quality Mexican crema. If you can't find crema, you can substitute sour cream or yogurt.
  • If you don't have poblano peppers, you can use another type of mild chili pepper, such as Anaheim or pasilla peppers.
  • To make the enchiladas vegetarian, omit the chicken. You can also add other vegetables to the filling, such as corn, black beans, or sweet potatoes.
  • To make the enchiladas gluten-free, use corn tortillas instead of flour tortillas.
  • Serve the enchiladas with your favorite toppings, such as guacamole, salsa, sour cream, or Mexican cheese.

Conclusion:

Enchiladas de Calabacitas con Salsa Crema de Chile is a delicious and easy-to-make dish that is perfect for a weeknight meal. The creamy sauce, flavorful filling, and crispy tortillas make this dish a hit with everyone who tries it. So next time you're looking for a new Mexican recipe to try, give this one a try.

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