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Zucchini Enchiladas
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
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4 tablespoons margarine
4 tablespoons flour
2 teaspoons chili powder
2 cups milk
1 cup cheddar cheese -- grated
1 cup Monterey jack cheese -- grated
2 cups zucchini -- diced
2 tablespoons vegetable oil
1 cup onion -- chopped
2 green chilies -- minced
2 cloves garlic -- minced
16 corn tortillas
3 cups tomatoes -- diced
Preheat oven to 400 degrees F. Lightly grease a 9x13-inch baking dish an
d set aside.
In small saucepan, melt margarine and stir in flour and chili powder to m
ake a thick paste. Gradually add milk a little at a time, whisking well after
each addition. Add both cheeses and heat gently until melted.
Steam zucchini until just tender, about 10 minutes. Heat oil in a skillet
over medium heat and cook onion, green chiles, and garlic until limp, 3-5 minu
tes. Add zucchini and two-thirds of the sauce. Toss gently to coat. Spoon fi
lling into each tortilla and roll, placing seam side down in baking pan. Spoon
remaining sauce over all and sprinkle with tomatoes. Bake for 30 minutes unti
l hot and bubbly.
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