Garden Vegetable Enchiladas Recipe

Name: Garden Vegetable Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350F.
2
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
3
Add zucchini and onion and saute until vegetables are just tender, about 4 minutes.
4
Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
5
Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat.
6
Whisk in chili powder, flour and cumin; stir 30 seconds.
7
Gradually whisk in milk.
8
Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes.
9
Add 1 1/2 cups cheese; whisk until smooth.
10
Season with salt and pepper.
11
Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish.
12
Mix 3/4 cup sauce into filling.
13
Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling.
14
Place enchilada in baking dish.
15
Repeat with remaining tortillas and filling.
16
Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
17
Bake vegetable enchiladas until heated through, about 45 minutes.
18
Sprinkle with 1/4 cup cilantro and serve.

1322

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Garden Vegetable Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Vegetable Enchiladas

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