Green Chili Zucchini Enchiladas

I got this recipe from a friend of mine in California. She hosted a baby shower for another friend in the ward. Instead of bringing baby gifts, we all brought an ingredient and made a few freezer meals together. I haven't personally frozen these, but I'm sure they'd be fine.

In my experience, this makes a little more than can actually fit in a single 9 x 13 pan.


Green Chili Zucchini Enchiladas 


8 tortillas Enchilada filling:

2 Tbsp oil
 2 cups cooked rice
1 onion, chopped
1 zucchini, chopped
1 red pepper, chopped
1 can corn
1 can black beans
1 can kidney beans
1/4 c. chopped cilantro (plus extra for garnish on top if desired)
1 tsp cumin
Salt and pepper to taste


Green chili sauce:

3 T. butter
1 tsp garlic
1 medium onion, finely chopped
2 cups milk
 3 tbsp flour
1 tsp vegetable or chicken bouillon
1/4 tsp salt
1 tsp cumin
1 tsp coriander
1 can diced green chilies
1 cup grated monterey jack or cheddar cheese

Preheat oven to 350 degrees. Heat oil over medium heat and sauté onion, red pepper, and squash until tender. In a bowl mix all filling ingredients including cooked onion and squash. In a saucepan melt butter and then add garlic and onion and cook until onion is translucent. Remove pan from heat and stir in flour. Return to burner and drizzle in milk, stirring continuously until mixture thickens. When all milk has been incorporated, add bouillon, salt, cumin, coriander and green chilies.

Grease a 9×13 baking pan, place 1/2-3/4 cup of filling in each tortilla and roll up. It’s best if you wilt each tortilla in oil or steam to soften. Place filled tortillas in prepared baking pan seam side down. Once baking dish is filled cover with green chili sauce and sprinkle cheese on top. Bake 20-25 minutes. Cool for 5 minutes and garnish as desired.