Bountiful Garden Zucchini Enchiladas Food

ZUCCHINI ENCHILADAS

Steps:

• In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf., Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese., Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.

ENCHILADAS DE ZUCCHINI

Steps:

• Fry each tortilla 2 minutes in hot oil, until heated through but still pliable. Drain on paper towels.
• Saute beef and onion in oil. Drain off grease.
• Add zucchini and saute 5 minutes more. Spoon the sauce into the 12 tortillas.
• Sprinkle the Monterey Jack cheese on top of the sauce and then roll the tortillas up and place in a shallow baking dish.
• Pour enchilada sauce over tortillas.
• Sprinkle with extra Monterey Jack cheese and bake at 350 degrees for 15 minutes.

GARDEN VEGETABLE ENCHILADAS

Steps:

• Preheat oven to 350°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
• Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk 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 cup 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 remaining tortillas and filling. Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
• Bake vegetable enchiladas until heated through, about 45 minutes. Sprinkle with 1/4 cup cilantro and serve.

BOUNTIFUL GARDEN ZUCCHINI ENCHILADAS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Heat oil in a large skillet over medium-high heat. Cook the onion and garlic in the oil until tender, about 5 minutes. Stir in zucchini, 1/4 cup diced chiles, 1 teaspoon chili powder, and 1/4 teaspoon black pepper. Cook until softened, 3 to 5 minutes. Remove zucchini mixture from skillet and reserve.
• Melt butter in the skillet over medium low heat. Stir in flour, salt, remaining 1 teaspoon chili powder, and 1/8 teaspoon pepper. Cook, stirring, for 1 minute. Pour in milk; whisk until thickened, 3 to 5 minutes. Stir in the remaining 1/4 cup of diced chiles and 1 cup of Monterey Jack cheese.
• Stir 1/2 cup of cheese sauce into the zucchini mixture. Spoon 1/3 cup squash mixture down the center of each tortilla; roll up. Place filled tortillas in prepared baking dish, pour remaining cheese sauce over. Cover and bake in preheated oven until hot, about 25 minutes. Remove from oven; sprinkle with remaining 1/2 cup Monterey Jack cheese and the chopped tomatoes.

ZUCCHINI ENCHILADAS

Steps:

• In skillet, on high heat, heat olive oil 1 minute.
• Add garlic, zucchini, bell pepper, and chili powder.
• Cook 4 minutes, or until vegetables are lightly browned.
• Lay tortillas flat and spread vegetables on one side, then roll up.
• In oiled baking dish, lay tortillas side by side.
• Pour enchilada sauce over evenly and top with cheese.
• Bake at 350 degrees for 20 minutes, or until cheese is bubbly.