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.
CHILE CREAM SAUCE
- 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)
- 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.
I filled the flour tortillas with Calabacita the way I make it, which is with corn, onion and tomato seasoned with Cumin and garlic then I added the cheese and rolled them up. This addition really made the flavor much better. They serve these at Sylvia's Enchilada Kitchen. Very tasty!!!
I don't think this recipe was for us. It's GREAT if you have extra zucchini around which we definitely did thanks to the one I planted. We found the sauce pretty bland even after I put a finely diced fresh Jalapeno (about 1 tbsp), 1/4 tsp white pepper, and a shallot (about 1 1/2 tbsp) in with the green chilis. I agree with everything LonghornMama said. The zucchini is very mild and these almost taste like cheese enchiladas. DB said he would rather have cheese enchiladas because the zucchini made them "to wet". I kind of liked the mild zucchini taste myself. I added diced green onions, cilantro, sour cream, and cherry tomatoes cut in 1/2 to the top. We thought that the recipe made at least 3 if not 6 servings it was very filling. Sadly.. I don't think I'll be making these again.
Made as directed with fresh flour tortillas and enjoyed the recipe. Enchiladas are creamy and very mild, in fact for my tastes I would either double the chiles or use a hotter pepper in the sauce. Zucchini has such a mild flavor that it's not very obvious in the dish. Great recipe to keep in mind for the summer when zucchini is plentiful. Servings should be 3-6, I found once enchi very filling. Thanks for sharing the recipe!