Zucchini Enchiladas Recipe

Step 1

CHILE CREAM SAUCE: Melt butter in a medium saucepan over low heat, add flour. Gradually add milk and chicken broth, stirring until blended. Increase heat to medium. Add chilies. Cook, stirring, until sauce has a creamy texture (about 10 minutes). Makes 3 cups. Set aside to use for topping enchiladas.

Step 2

ZUCCHINI ENCHILADAS: Preheat oven to 350ºF.

Step 3

In a skillet saute onions, zucchini and cumin with the olive oil until onions are transparent.

Step 4

Spread 1/2 cup of warm chili cream sauce in the bottom of a 2-quart baking dish and set aside rest of sauce, keeping it warm.

Step 5

In a bowl, mix zucchini and 1 1/2 cups of the cheese. Set aside.

Step 6

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 sour cream and cilantro.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Instead of butter, use coconut oil. The benefit of this substitution is that coconut oil is a healthier alternative to butter, as it is vegan, contains healthy fats, and is lower in saturated fat than butter.
Instead of chicken broth, use vegetable broth. The benefit of this substitution is that it makes the dish vegetarian-friendly, and adds a variety of flavors and nutrients from the vegetables in the broth.

Variations

Vegetarian Enchiladas Replace chicken broth with vegetable broth, omit cumin seeds, and replace cheese with vegan cheese.

Black Bean and Corn Enchiladas Replace chicken broth with vegetable broth, omit cumin seeds, replace cheese with vegan cheese, and replace chicken with black beans and corn.

Serve with

Mexican Rice: Mexican Rice is the perfect accompaniment to Zucchini Enchiladas. It has a unique flavor and texture that pairs well with the enchiladas, and its mild spiciness provides a nice contrast to the richness of the enchiladas. Plus, it's easy to make and can be prepared in advance for a quick meal.

Black Beans: Black Beans are a great side dish to serve with Zucchini Enchiladas. They are packed with protein, fiber, and vitamins, and they are a great source of complex carbohydrates. The beans provide a nice contrast to the richness of the enchiladas, and they also help to balance out the spiciness of the Mexican Rice. Plus, they are incredibly easy to make and can be cooked in advance for a quick meal.

FAQ

Q: How do I warm the tortillas?

A: You can warm the tortillas according to the package directions or use your preferred method. For example, you can heat them in a skillet over medium heat for a few minutes on each side.

Q: What is the best way to store tortillas?

A: Tortillas should be stored in an airtight container or wrapped in plastic or foil in the refrigerator to keep them fresh. If storing them for more than a few days, they can also be frozen.

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Fun facts:

Fun Fact 1: The Monterey Jack cheese used in this recipe was first created in Monterey, California in the late 19th century by an Irish immigrant named David Jacks. It was later popularized by the famous chef Alice Waters, who used it in her signature dish, the Zucchini Enchiladas.

Fun Fact 2: Cilantro, an essential ingredient in this recipe, has been used in cooking since ancient times. It is believed to have been used in the Middle East and Mediterranean regions as early as 5,000 BC. It was even used in ancient Egyptian and Chinese medicine for its healing properties.