*  Exported from  MasterCook  *
 
                            Zucchini Enchiladas
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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