Of course, my first post back is enchiladas. If you're an avid reader, you know I love making enchiladas. (For example, my most popular Cheesy White Chicken Enchiladas or my Vegetarian Crockpot Enchiladas).
ANYWAY, these enchiladas are awesome. Zucchini is the star of these, which is perfect for summer. It was finally cool enough to turn my oven on and use some fresh summer veggies! I did add about one chicken breast into my filling, but only because I needed to use it up. I omitted it in the recipe below, but if you're feeling like you need to add some meat, go right ahead.
|Zucchini Green Chile Enchiladas|
Zucchini Green Chile Enchiladas
1 tsp. vegetable oil
2 zucchini, quartered
1 large onion, diced
1 tsp. salt
1 tsp. cumin
1 tsp. chile powder
1.5 cups corn
2 cloves garlic, minced
1 28 ounce green chile enchilada sauce
8 large flour tortillas
2 cups cheddar jack cheese
1/4 cup cilantro (optional)
Preheat oven to 350.
Heat vegetable oil in large skillet over medium heat.
Add onion and cook until translucent but still crunchy, about 4 minutes.
Add zucchini, garlic, salt, cumin, and chile powder. Cook until soft, but still a little crunchy, about 6 minutes.
Add corn and cook for 1 minute.
Meanwhile, line a 9x13 pan with foil. Add half a cup of enchilada sauce into pan.
Take each tortilla and fill it with about 1/4 cup of zucchini mixture, rolling it as you go. Place seam-side down in pan. Repeat until you've filled all your tortillas.
Pour the rest of the sauce on top, spreading it out and making sure the tortillas are covered. Add cheese and cover with foil.
Bake 10 minutes.
Remove foil and bake another 8 minutes.
Remove from oven and sprinkle on cilantro.