Zucchini Enchiladas with Roasted Green Chile Sauce
These Zucchini Enchiladas with Roasted Green Chile Sauce are honestly the best you will ever have. You will never go back to a red sauce again.
Prep Time 35 minutesminutes
Cook Time 15 minutesminutes
Total Time 50 minutesminutes
Servings 8
Calories 597kcal
Author Sandra
Ingredients
3Anaheim peppers
1large poblano peppers
1jalapeno pepperoptional for heat
5tablespoonsolive oil
1 1/2cupswhite onionsfinely chopped
9garlic cloveschopped or grated
saltto taste
2tablespoonsflour
1cupchicken stock
1/2cupcilantrochopped
2cuphalf and half
8flour tortillas
6cupsfresh zucchinishredded
2 1/2cupsMonterrey jack cheese
2 1/2cupscheddar cheese
1small tomatodiced, for topping
1/4cupcilantrotorn, for topping
Instructions
Roasted Green Chile Sauce
Preheat broiler to high.
With the oven door ajar to allow steam to escape, broil the poblano, jalapeno, and Anaheim peppers until charred all over. Turn every few minutes.
Place roasted peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and then, roughly chop, then set aside.
In a large skillet over medium-high heat, add 2 tablespoons of olive oil, ½ cup of onion chopped, 3 garlic cloves, and season with salt. Cook until onions are translucent, 8-10 minutes.
Add chopped peppers and jalapeno, then whisk in flour and cook for 1-2 minutes.
Add chicken stock and let thicken. Stir in half and half, let it simmer for 2-3 minutes until hot.
Transfer to a food processor and puree. Add 1/2 cup chopped cilantro and puree again for a few seconds. Transfer back to skillet or pot and let it simmer until boiling, remove from heat and let it sit while you prepare the filling.
Enchiladas
Preheat oven to 350 degrees.
Spread 1/2-3/4 cup of the sauce in a 9x13 pan.
In a medium skillet add 3 tablespoons olive oil, the remainder of the chopped onion, and 6 garlic cloves. Cook until the onion is translucent. Add in 6 cups of fresh zucchini, shredded. Cook for 3-5 minutes, until zucchini is tender, but not soggy.
Make enchiladas by placing one tortilla on the counter, add a tablespoon of the sauce on top and spread, you can add a little extra if you like.
Add 1/2 cups of the zucchini on top, then add a mixture of the Monterrey jack cheese and cheddar cheese. Roll rightly and place in 9x13. Finish with remainder tortillas and filling.
Top with sauce, as much or as little as you would like, we used it all except about a cup, then top with cheese, and bake until cheese is melted 10-15 minutes. Top with tomatoes and cilantro. Serve immediately.