GARDEN VEGETABLE ENCHILADAS
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
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.
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Ratan Rahat
[email protected]I'm making these enchiladas for my next potluck.
Rose Gyeameah
[email protected]These enchiladas are a great way to sneak vegetables into your kids' diet.
Uzma Faheem
[email protected]I'm not sure if I did something wrong, but my enchiladas fell apart when I tried to roll them.
khani hassan
[email protected]These enchiladas are a great way to use up leftover rice and beans.
Thinzar Win2002
[email protected]I'm going to try making these enchiladas with different vegetables next time.
Aisha mbabazi
[email protected]I made these enchiladas with chicken instead of vegetables and they were still really good.
Binula Ganegoda
[email protected]These enchiladas were a bit too spicy for me, but they were still delicious.
Little Brittle
[email protected]I'm not a fan of enchiladas, but I really enjoyed these. The vegetables were cooked perfectly and the sauce was flavorful.
NIGHT BOLT
[email protected]These enchiladas are a great way to get your kids to eat their vegetables.
Zeshan Qadri
[email protected]I love that this recipe is customizable. I can add or remove vegetables depending on what I have on hand.
Shayleigh Rowland
[email protected]These enchiladas are perfect for a quick and easy weeknight meal.
Kaleb montgomery
[email protected]I'm a vegetarian and these enchiladas are one of my favorite meals.
Ali Dahiru
[email protected]These enchiladas are a great way to use up leftover vegetables.
Anisha Gurung
[email protected]I followed the recipe exactly and my enchiladas were perfect! I highly recommend this recipe.
Jackson Echidime
[email protected]I'm not sure what I did wrong, but my enchiladas turned out dry and bland.
Yahya Barki
[email protected]These enchiladas were so good! I'll definitely be making them again.
Besong Ella Favour
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them.
gachaash 1352
[email protected]These enchiladas were easy to make and turned out great! I used a variety of vegetables from my garden and they all worked well together.
mark iwaskiw
[email protected]I'm not a huge fan of vegetables, but these enchiladas were delicious! The sauce was flavorful and the cheese was melted and gooey.
Parent Mccart
[email protected]These enchiladas were a hit with my family! The flavors were amazing and the vegetables were cooked perfectly. I will definitely be making these again.