* Exported from MasterCook * Garden Vegetable Enchiladas Recipe By : Bon Appetit, September, 1998 Serving Size : 8 Preparation Time :0:00 Categories : Mexican Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c Butter 3 c Zucchini and/or yellow squash -- - coarsely chopped 1 c Onion -- chopped 1 1/2 c Fresh corn kernels or frozen -- thawed 4 oz Can diced mild green chilies 1/2 c Fresh cilantro -- chopped 3 tb Chili powder 2 tb All purpose flour 1 1/2 ts Ground cumin 2 1/2 c Whole milk 2 c Monterey Jack and/or sharp cheddar - (8 oz) -- grated, packed 8 Flour tortillas (8") -- warm Preheat oven to 350°F. Melt 1 tb 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 tb 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 13x9x2" glass baking dish. Mix 3/4 cup sauce into filling. Place generous 1/3 cup filling in center of a 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. - - - - - - - - - - - - - - - - - -