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Garden Vegetable Enchiladas



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Garden Vegetable Enchiladas
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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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