*  Exported from  MasterCook  *
 
                        Garden Vegetable Enchiladas
 
 Recipe By     : Bon Appetit, September, 1998
 Serving Size  : 8    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      tablespoons   butter -- (1/2 stick)
    3      cups          coarsely chopped zucchini and/or yellow
                         -- crookneck squash
    1      cup           chopped onion
    1 1/2  cups          fresh corn kernels or frozen -- thawed
    1      4 ounce can   diced mild green chilies
      1/2  cup           chopped fresh cilantro
    3      tablespoons   chili powder
    2      tablespoons   all purpose flour
    1 1/2  teaspoons     ground cumin
    2 1/2  cups          whole milk
    2      cups          grated Monterey Jack and/or sharp cheddar -- (about 8 o
 unces)
                         -- cheese -- (packed)
    8      8 inch        warm flour tortillas
 
 Preheat oven to 350øF.	Melt 1 tablespoon butter in heavy large skillet over med
 ium-high heat.	Add zucchini and onion and saut‚ until vegetables are just tende
 r, about 4 minutes.  Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; se
 ason filling with salt and pepper.
 
 Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat.  Whis
 k in chili powder, flour and cumin; stir 30 seconds.  Gradually whisk in milk. 
  Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes
 .  Add 1 1/2 cups cheese; whisk until smooth.  Season with salt and pepper.
 
 Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish.  Mix 3/4 c
 up sauce into filling.  Place generous 1/3 cup filling in center of 1 tortilla;
  roll up to enclose filling.  Place enchilada in baking dish.  Repeat with rema
 ining tortillas and filling.  Cover enchiladas with remaining sauce, then sprin
 kle with remaining 1/2 cup corn and 1/2 cup cheese.
 
 Bake vegetable enchiladas until heated through, about 45 minutes.  Sprinkle wit
 h 1/4 cup cilantro and serve.
 
 Converted by MC_Buster.
 
 
 
                    - - - - - - - - - - - - - - - - - -