Vegetable Enchiladas

Vegetable Enchiladas

Recipe By :Marge Poore

Basic Cooked Tomatillo Sauce (see notes)
1 Tablespoon olive oil
1/2 medium white onion -- chopped
2 medium zucchini -- coarsely shredded
1 cup corn kernels
1 red bell pepper -- finely chopped
3 Tablespoons sour cream -- or Mexican crema
2 Tablespoons cilantro -- chopped
1/2 teaspoon cumin
1/4 teaspoon salt -- or to taste
freshly ground pepper -- to taste
2 Tablespoons vegetable oil
8 corn tortillas -- 6 or 7 inch
1 cup manchego cheese -- shredded (I use monterey jack)
2 green onions -- thinly sliced crosswise

Prepare the sauce. Cover and keep warm. Preheat oven to 375. Heat the olive oil in a skillet and cook the onion until it starts to brown. Add the zucchini, corn, and red peppers. Cook, stirring frequently, until the vegetables are crisp tender- about 5 minutes. Stir in sour cream, cilantro, salt, and pepper. Set aside.

In a medium skillet, heat 2 TBS vegetable oil until it shimmers. Using tongs, dip tortillas one at a time into the hot oil to soften. Drain on paper towels and stack on a plate. Cover to keep them soft and warm.

To assemble the enchiladas, put 1 tortilla on a plate and sppon aout 1/4 cup of the vegetable mixture on the lower third of the tortilla. Roll up into a cylinder and place seam side down in a 9 x 13 baking dish. Repeat until all tortillas are filled, rolled, and placed side by side in the dish. Pour the cooked tomatillo sauce over the enchiladas. Sprinkle with cheese and onions. Bake for 15-20 minutes or until hetaed through. Serve immediately.

NOTES : Cooked Tomatillo Sauce:

1 pound tomatillos, husks removed, rinsed, and quartered.
1/2 medium white onion, chopped
2 garlic cloves, chopped
1 to 2 jalapenos, seeded and chopped
1/2 cup loosely packed cilantro
1/2 tsp dried oregano (Mexican variety preferred)
3/4 tsp ground cumin
1/4 tsp sugar
1/2 cup canned fat free reduced sodium chicken broth
salt to taste

Combine everything except broth and salt in a blender. Blend to a smooth puree. Pour into a saucepan with the chicken broth and salt. Bring to a boil. Reduce heat and simmer until the sauce thickens a bit and is completely cooked. About 15 minutes. Adjust seasoning. The sauce is ready to use or can be refrigerated for 5 days, or frozen for 3 months.