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La Belle Cuisine
Garden Vegetable Enchiladas
Bon Appetit - One Year Subscription
tablespoons unsalted butter
cups coarsely chopped zucchini and/or
yellow crookneck squash
cup chopped onion
cups fresh corn kernels or
4-ounce can diced mild green chiles
cup chopped fresh cilantro
tablespoons chili powder
teaspoons ground cumin
cups whole milk
cups (packed) grated Monterey Jack
cheese (about 8 ounces)
8-inch warm flour tortillas
oven to 350 degrees F.
Melt 1 tablespoon butter in heavy large skillet over
Add zucchini and onion and sauté until vegetables are
just tender, about
4 minutes. Mix in 1 cup corn, canned chiles and 1/4 cup
filling with salt and pepper.
3 tablespoons butter in heavy medium saucepan over medium-high
in chili powder, flour and cumin. Stir 30 seconds. Gradually
milk. Cook until sauce is thick and bubbling, whisking occasion-
5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and
pepper. Spread one-fourth of the sauce in the bottom of a
13 x 9 x 2-inch
glass baking dish. Mix 3/4 cup sauce into the filling. Place
a generous 1/3
cup of filling in the center of one tortilla; roll up to enclose filling.
Place enchilada in baking dish. Repeat with remaining tortillas and
filling. Cover enchiladas with remaining 1/2 cup corn and 1/2 cup cheese.
Bake vegetable enchiladas until heated through, about 45 minutes.
with 1/4 cup cilantro and serve. Serves
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