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Vegetable Enchiladas

Make Vegetable Enchiladas at home with Butter, Onion, Chili Powder, All Purpose Flour, and Whole Milk. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4 tbsp
• 1 cup
• 3 tbsp
• 2 tbsp
• 2 1/2 cup
• 2 cup
• 1/2 cup

Method (preview)

1. 1

   Preheat oven to 350F.

2. 2

   Melt 1 tb butter in heavy large skillet over medium-high heat.

3. 3

   Add zucchini and onion and saute until vegetables are just tender, about 4 minutes.

4. 4

   Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.

5. 5

   Melt 3 tb butter in heavy medium saucepan over medium-high heat.

6. 6

   Whisk in chili powder, flour and cumin; stir 30 seconds.

7. 7

   Gradually whisk in milk.

8. 8

   Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes.

9. 9

   Add 1 1/2 cups cheese; whisk until smooth.

10. 10

    Season with salt and pepper.

11. 11

    Spread 1/4 cup sauce in bottom of 13x9x2 inch glass baking dish.

12. 12

    Mix 3/4 cup sauce into filling.

13. 13

    Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling.

14. 14

    Place enchilada in baking dish.

15. 15

    Repeat with remai ning tortillas and filling.

16. 16

    Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.

17. 17

    Bake vegetable enchiladas until heated through, about 45 minutes.

18. 18

    Sprinkle with 1/4 cup cilantro and serve.