Ingredients
- Vegetable Enchiladas
- Metric Ingredient Imperial
- 50 ml butter 4 tbsp
- 750 ml zucchini, coarsely chopped 3 cup
- 250 ml onion, chopped 1 cup
- 375 ml corn kernels 1 1/2 cup
- 50 ml red or green pepper, diced 1/4 cup
- 125 ml fresh parsley or cilantro, chopped 1/2 cup
- 45 ml chili powder 3 tbsp
- 25 ml all purpose flour 2 tbsp
- 7 ml ground cumin 1 1/2 tsp
- 625 ml whole milk 2 1/2 cup
- 500 ml monterey jack and/or old cheddar cheese, grated 2 cup
- 8 warm flour tortillas 8
Preparation
Step 1
Preheat oven to 350 F (180 C). Melt 1 tablespoon (15 ml) butter in heavy large skillet over medium-high heat. Add zucchini, onion and saute until vegetables are just tender, about 4 minutes. Mix in 1 cup (250 ml) corn, red pepper and 1/4 cup (50 ml) parsley. Season filling with salt and pepper.
Melt 3 tablespoons (45 ml) butter in heavy 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 (375 ml) cheese; whisk until smooth. Season with salt and pepper.
Spread 1/4 cup (50 ml) sauce in botton of greased 13 x 9 inch (33 x 23 cm) glass baking dish. Mix 3/4 cup (175 ml) sauce into filling. Place generous 1/3 cup (150 ml) filling in centre of one 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 (125 ml), 1/2 cup(125 ml) cheese.
Bake vegetable enchiladas until heated through, about 45 minutes. Sprinkle with 1/4 cup (50 ml) parsley and serve.
Serves 8
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