Garden Vegetable Enchiladas

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 tablespoons butter
• 3 cups zucchini or 3 cups yellow squash, coarsely chopped
• 1 cup onion, chopped
• 1 1/2 cups corn kernels (fresh or frozen and thawed)
• 4 ounces mild green chilies, diced
• 1/2 cup fresh cilantro
• 3 tablespoons chili powder
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons ground cumin
• 2 1/2 cups whole milk
• 2 cups monterey jack cheese (packed) or 2 cups sharp cheddar cheese (packed)
• 8 (8 inch) flour tortillas, warmed

Recipe

• 1 preheat oven to 350*.
• 2 melt 1 tablespoon butter in a large skillet over medium-high heat.
• 3 add zuchini and onion and saute until tender,about 4 minutes.
• 4 mix 1 cup of corn,canned chilies and 1/4 cup cilantro,season filling with salt and pepper.
• 5 melt 3 tablespoons butter in heavy saucepan over medium-high heat.
• 6 whisk in chili powder,flour and cumin;stir 30 seconds.
• 7 gradually whisk in milk.
• 8 cook until sauce is thick and bubbling,whisking occasionally,about 5 minutes.
• 9 add 1 1/2 cups cheese;whisk until smooth and season with salt and pepper.
• 10 spread 1/4 cup sauce on the bottom of a 9x13 glass baking dish.
• 11 mix 3/4 cup sauce into filling.
• 12 place 1/3 cup filling in center of 1 tortilla;roll up to enclose filling.
• 13 place enchilada in baking dish,repeating with remaining tortillas and filling.
• 14 cover enchiladas with remaining sauce then sprinkle with remaiming 1/2 cup corn and 1/2 cup cheese.
• 15 bake until heated through,about 45 minutes.
• 16 sprinkle with 1/4 cup cilantro and serve.