GARDEN VEGETABLE ENCHILADAS

Garden Vegetable Enchiladas image

Categories Cheese Herb Vegetable Bake Sauté Vegetarian Dinner Tortillas Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8

Number Of Ingredients 12

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Ingredients

4 tablespoons (1/2 stick) butter
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 (packed) grated Monterey Jack and/or sharp cheddar cheese (about 8 ounces)
8 8-inch warm flour tortillas

Steps:

Preheat oven to 350°F. Melt 1 tablespoon 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 tablespoons 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 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.

*** Explore more Garden Vegetable Enchiladas Recipes »

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Myousaf Khan

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I'm always looking for new and exciting vegetarian recipes. These enchiladas look like a great option. I'll definitely be giving them a try.

Melissa Coffey

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These enchiladas look amazing! I can't wait to try them. Thanks for sharing the recipe!

Nurul afser fahad Nelad babu

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So fresh and flavorful! The roasted vegetables really make this dish. I will definitely be making this again!

Umar Mason

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Easy to make and delicious! I used what I had on hand, so I used zucchini instead of summer squash and added some chopped spinach. The enchiladas were still delicious and my kids loved them.

Khalifa A.k.A

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These enchiladas were a hit with my family! The combination of fresh garden vegetables and flavorful enchilada sauce was perfect. I especially loved the addition of roasted corn and black beans. Will definitely be making these again!

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