Zucchini Enchiladas

I imagine these enchiladas were first made weeks after a bountiful zucchini harvest. After bags and bags of zucchini had been given to neighbors. After the novelty of zucchini breads, and zucchini muffins, and zucchini ice cream and zucchini meatloaf wore off. When finally the only thing left to bake with zucchini was... the enchilada. That day was a blessed day! A zucchini-rific day.

The filling is a fresh mix of zucchini, kidney beans, onion, corn, fresh cilantro, and Mexican cheese. It's topped with a mix of heavy whipping cream, milk and your favorite salsa.

Thee Recipe

The Filling:
1 Tbsp olive oil
1 lrg onion (diced)
1 lrg zucchini (sliced and then quartered)
1 c. of corn
1 15oz can of kidney beans (drained and rinsed)
1 4oz can of green chiles (drained)
1 tsp dried oregano
2 Tbsp fresh cilantro (chopped finely)
1 c. shredded Mexican cheese
    salt and pepper to taste

The Sauce: 
1 1/2 c. your favorite salsa
1/2 c. heavy whipping cream
1/4 c. milk

8 tortillas
1 c. shredded Mexican cheese


1. Heat oil and saute onions. After 2 minutes add zucchini. Saute until both are tender (8 minutes?). Mix in corn, beans, chiles, oregano, and cilantro. Season to taste. Set aside to cool.
2. For sauce, combine salsa, cream, and milk in a bowl.
3. Preheat oven to 350 and lightly oil two 13x9 pans. Spread a thin layer of the sauce at the bottom of the dish.
4. Mix 1 cup of cheese with cooled filling. Spoon 1/8 of the filling into each enchilada laying them seam side down in the pan.
5. Pour sauce over enchiladas and sprinkle with remaining cheese. Cover with foil and bake 25-30 minutes. I like to let it bake the last 5 without the foil.

6. Enjoy!