Vegetarian Enchiladas

We've already done this once, but the recipe has changed so much since the first time we made it that it merits posting it again.

Ingredients

• 1/2 yellow onion, chopped
  
• 2 zucchini/yellow squash, halved lengthwise and sliced thin
  
• 1/2 red bell pepper, chopped
  
• 1 jalapeno pepper, skin charred and removed, seeds removed, chopped (see note)
  
• 1tbsp garlic
  
• neutral oil
  
• 1/2tsp cumin
  
• 2tbsp flour
  
• 1c chicken stock (or veg)
  
• 6oz pepper jack cheese, chopped or grated.
  
• tortillas
  
• 1 can enchilada sauce
  
• cilantro
  

Start by sauteing the onion in a little neutral oil over medium heat. Once it's getting toward translucent, add the zucchini, bell pepper, garlic, cumin, cilantro, and jalapeno. Cover for about 5 minutes, then remove lid and cook for another 5 minutes or so. When the zucchini are just tender (but still have a little tooth to them), take everything out and put it in a separate bowl. To the pot, add the flour and stir around. Add the chicken stock and turn the heat back on to medium-high, stirring to break up any huge lumps. Small lumps are okay. When the mixture is just starting to thicken, set to low heat and add 2-3oz of the cheese, stirring constantly. When all of the cheese is melted, re-add the vegetables and stir to coat.

Preheat oven to 350. In a baking dish, spread a thin layer of enchilada sauce. Then place tortillas in the dish, filling with the vegetables. This recipe makes two enormous burrito-sized servings or many more small servings, which would probably be more appropriate. Once all the filling is divvied up, fold the tortillas closed as best you can and pour enchilada sauce over everything, brushing even with a pastry brush. Sprinkle with the rest of the cheese and fresh cilantro. Bake for 30 minutes or until you can't take it any more.

Thoughts: Our recent addition of the jalapeno was a huge success. This is giving Casa De Lara a run for their money.

Disaster Index: 1/10

*note: to char the skin of a jalapeno pepper, just turn on a burner and hold the jalapeno over the burner with tongs until the skin is burnt on all sides. It takes a while. By burnt, I mean completely blackened. If you don't have a gas burner, put the jalapeno on a baking dish and put it in the oven with the broiler on. When one side is amply burnt, turn it over and do the other side. Run the jalapeno under cold water after burning the skin, then just rub with the edge of a knife. The skin will just flake/slide right off.