Zucchini Corn Tortitas With Tomatillo Cilantro Sauce Recipe 455 Food

ZUCCHINI & CORN ENCHILADAS

Steps:

• Preheat oven to 425 degrees F.
• Combine tomatoes, 1 cup onion, garlic, chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.
• Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Top with 1/2 cup zucchini, 1/2 cup corn, 1/2 cup cheese and 1/4 cup of the remaining onion. Repeat the layers twice. Top with the remaining tortillas, zucchini, corn and onion. Spread the remaining sauce on top.
• Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake the enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining 1/2 cup cheese. Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes longer.

LAYERED CHICKEN ENCHILADAS WITH TOMATILLO-CILANTRO SAUCE

Steps:

• Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.
• Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.

ZUCCHINI & CORN TORTITAS WITH TOMATILLO-CILANTRO SAUCE RECIPE - (4.5/5)

Steps:

• Coarsely shred zucchini (you should have about 1 cup shredded zucchini); drain on several layers of paper towels, patting dry with paper towels. In a large bowl, stir together eggs, cheese, flour, green onions, cumin seeds, oregano, and salt. Stir in zucchini and corn. In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Drop rounded tablespoons of the zucchini mixture into hot oil; cook for 4 minutes or until golden brown, turning once. Drain on paper towels. Repeat with the remaining zucchini mixture, adding oil as needed. Serve with Tomatillo-Cilantro Sauce. TOMATILLO-CILANTRO SAUCE: Preheat broiler. Place 8 husked tomatillos and 2 fresh poblano chile peppers, halved and seeded on a foil-lined baking sheet. Broil tomatillos and chiles 4 inches from the heat for about 8 minutes or until charred and blistered, turning once halfway through broiling time. Transfer tomatillos to a food processor or blender. Wrap peppers in foil for 10 minutes to cool; peel off and discard skins. Add peppers to food processor or blender. Cover and process or blend until smooth. In a large skillet, heat 1 tablespoon oil over medium heat. Add 4 cloves garlic, minced; cook for 30 seconds or until golden brown. Add the tomatillo mixture. Simmer.uncovered, for 5 minutes, stirring occasionally. Stir in 1/2 cup chicken broth or vegetable broth. Simmer, uncovered, for 5 minutes more. Cool slightly. Stir in 1/4 cup snipped fresh cilantro. Season to taste with salt and cracked black pepper. If flavor is too sour, add a pinch or two of sugar to taste. Serve warm or at room temperature.

PORK CARNITAS WITH CILANTRO TOMATILLO SAUCE

Steps:

• 1. Cut pork into 1 inch cubes; season with salt and pepper. Heat oil in large skillet or Dutch oven. 2. Add pork, onions, garlic powder, chili powder and chipotle chile; saute 3 to 5 minutes to brown the meat. 3. Add enough water to barely cover pork. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 45 minutes or until liquid has evaporated. 4. Combine chopped tomatillos, tomatoes and cilantro in a small bowl. 5. Place an equal amount of pork on each tortilla. Top with tomatillo salsa.

TEXAS TOMATILLO DIP RECIPE - (5/5)

Steps:

• 1.In the work bowl of a food processor, combine tomatillos, cilantro, and jalapeños. Pulse until finely chopped. Add sour cream, Miracle Whip, and Fiesta Ranch mix. Pulse until all ingredients are combined. 2.Pour into a serving bowl, and chill for 2 hours, or until the dip thickens. Garnish with cilantro, if desired. Serve with tortilla chips.

ZUCCHINI, HAM & RICOTTA FRITTERS RECIPE - (4.5/5)

Steps:

• Place the flour, eggs, butter, milk, salt and pepper in a large bowl and whisk to combine. Fold through the ricotta, basil, ham and zucchini. Place two tablespoons of the oil in a small frying pan and heat over medium heat. Add half of the mixture to the pan and cook for 2-3 minutes each side or until bubbles appear on the surface. Set aside. Add another two tablespoons of the oil and repeat with the remaining batter. Cut into wedges to serve. Serves at least 2.

TORTILLA ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet; cook and stir zucchini, onion, and bell pepper in hot oil until tender, about 5 minutes. Remove from heat and stir in green chiles, eggs, salt, cumin, garlic powder, and cayenne pepper; set aside. Mix sour cream and flour in a bowl.
• Layer half the corn tortillas in a 9x13-inch baking dish. Spread half the zucchini mixture and half the sour cream mixture on top; sprinkle with half the Cheddar cheese. Repeat the layers.
• Bake in preheated oven until cheese is melted, about 30 minutes.

SKILLET CHICKEN AND ZUCCHINI ENCHILADAS WITH TOMATILLO SAUCE

Steps:

• Heat oil in a 12" (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).
• Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10-12 minutes.
• Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.
• Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.