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La Belle Cuisine
Garden Vegetable Enchiladas
Bon Appetit
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4
tablespoons unsalted butter
3
cups coarsely chopped zucchini and/or
yellow crookneck squash
1
cup chopped onion
1 1/2
cups fresh corn kernels or
frozen, thawed
One
4-ounce can diced mild green chiles
1/2
cup chopped fresh cilantro
3
tablespoons chili powder
2
tablespoons flour
1 1/2
teaspoons ground cumin
2 1/2
cups whole milk
2
cups (packed) grated Monterey Jack
cheese (about 8 ounces)
Eight
8-inch warm flour tortillas
Preheat
oven to 350 degrees F.
Melt 1 tablespoon 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 chiles and 1/4 cup
cilantro; season
filling with salt and pepper.
Melt
3 tablespoons 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 occasion-
ally, about
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.
Sprinkle
with 1/4 cup cilantro and serve. Serves
4.
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