Vegetable Cheese Enchiladas Recipe
Ingredients
Forthe filling:
8 corn tortillas, 6 inches in diameter
1 medium-size zucchini (8 ounces), cut into 1/2 inch cubes
1 cup cooked brown rice
2 green onions, including tops, finely chopped
1/3 cup reduced-fat sour cream
1 cup shredded low-fat Monterey Jack cheese, (bounces)
1/4 teaspoon each salt and black pepper, or to taste
For the sauce:
2 teaspoons olive oil
1 medium-size yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon chili powder, or to taste
1 can (14 1/2 ounces) low-sodium tomatoes, crushed, with their juice
1/2 cup Chicken Stock or Vegetable Stock or low-sodium chicken broth
1 jalapeno pepper, seeded and finely chopped (optional)
3 tablespoons minced fresh cilantro (coriander) or 3 tablespoons minced parsley mixed with 1 teaspoon dried cilantro
Directions
1 Preheat the oven to 350° F.
Wrap the tortillas in alumi-num foil and heat in the oven for 7 to 10 minutes or until softened.
Meanwhile, in a medium-size saucepan of boiling water, blanch thezucchinifor2 minutes oruntil just tender.
Drain, rinse under cold water to stop the cooking, and pat dry with paper toweling.
In a large mixing bowl, combine the zucchini, rice, green onions, sourcream,'/? cupof the cheese, salt, and pepper.
2 Lightly grease an 11"x9"x2"bakingdish.
Spoon 1/8 of the filling onto each tortilla and spread it down the center.
Roll the tortilla to enclose the filling and arrange, seam side down, in the prepared baking dish.
Cover the baking dish with aluminum foil and bake the enchiladas for 10 minutes or until heated through.
3 Meanwhile, prepare the sauce.
In a medium-size saucepan, heat the oil over moderate heat.
Add the until softened.
Add the garlic and chili powder and saute, stirring, for 1 minute.
Add the tomatoes, stock, and jalapeno pepper if using and simmer, stirring occasionally, for 1 0 minutes or until the sauce has thickened slightly.
Stir in the cilantro.
Spoon the sauce overthe enchiladas, sprinkle with the remaining 1/2 cup cheese, and bake 8 to 1 0 minutes longer or until the cheese has melted and the sauce is bubbling.
Wrap the tortillas in alumi-num foil and heat in the oven for 7 to 10 minutes or until softened.
Meanwhile, in a medium-size saucepan of boiling water, blanch thezucchinifor2 minutes oruntil just tender.
Drain, rinse under cold water to stop the cooking, and pat dry with paper toweling.
In a large mixing bowl, combine the zucchini, rice, green onions, sourcream,'/? cupof the cheese, salt, and pepper.
2 Lightly grease an 11"x9"x2"bakingdish.
Spoon 1/8 of the filling onto each tortilla and spread it down the center.
Roll the tortilla to enclose the filling and arrange, seam side down, in the prepared baking dish.
Cover the baking dish with aluminum foil and bake the enchiladas for 10 minutes or until heated through.
3 Meanwhile, prepare the sauce.
In a medium-size saucepan, heat the oil over moderate heat.
Add the until softened.
Add the garlic and chili powder and saute, stirring, for 1 minute.
Add the tomatoes, stock, and jalapeno pepper if using and simmer, stirring occasionally, for 1 0 minutes or until the sauce has thickened slightly.
Stir in the cilantro.
Spoon the sauce overthe enchiladas, sprinkle with the remaining 1/2 cup cheese, and bake 8 to 1 0 minutes longer or until the cheese has melted and the sauce is bubbling.
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