Enchiladas De Calabacitas Con Salsa Crema De Chile Zucchini Enc Recipes

Steps:

• CHILE CREAM SAUCE:.
• Melt butter in a medium saucepan over low heat. Still cooking, add milk, salt and chicken broth. Gradually add flour, stirring until blended. Increase heat to medium. Add chiles. Cook, stirring, until sauce has a creamy texture (about 10 minutes). Makes 3 cups. Set aside to use for topping enchiladas.
• ZUCCHINI ENCHILADAS:.
• Preheat oven to 350ºF.
• Spread 1/2 cup of warm chile cream sauce in the bottom of a 2-quart baking dish and set aside rest of sauce, keeping it warm.
• In a bowl, mix shredded zucchini and 1 1/2 cups of the cheese. Set aside.
• Warm tortillas so they are pliable (do this according to package directions, or use whatever method you prefer). One by one, dip warmed tortillas in the pan of remaining sauce and remove immediately (if allowed to sit in the sauce, the tortilla will start to dissolve). Move each dipped tortilla to the baking dish and put 1/6 of the reserved filling mixture in the center of the tortilla. Roll each tortilla and arrange in the baking dish, seam side down. Repeat until all the tortillas and filling are used up. Cover enchiladas with remaining sauce and 1/2 cup cheese. Bake for approximately 20 minutes at 350ºF, or until cheese is melted and sauce is bubbly. Remove from oven and top with chopped onion, crema/sour cream and cilantro, if using.

Steps:

• For the enchiladas: Add the cumin seeds to a large, dry saute pan. Heat over medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground.
• Season the chicken thighs liberally with kosher salt. Add the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the chicken thighs and brown on both sides, 5 to 7 minutes. Remove the chicken from the pan, slice into strips and set aside.
• Add the onion and a splash of beer to deglaze and release the chicken bits from the bottom of the pan. Stir to combine and cook until translucent, 2 to 3 minutes. Add the jalapeno and continue to cook until the onions and jalapeno are soft, another 2 minutes. Add the minced garlic, cilantro stems, sliced chicken, the remaining beer, toasted ground cumin and chipotle powder. Slice the lime in half and squeeze the juice into the pan, then drop the squeezed lime halves directly into the pan. Stir to combine and adjust seasoning with kosher salt. Cook for 3 to 4 minutes, then add the chicken stock. Continue to cook until the chicken starts to pull apart and most of the liquid has cooked away but the pan still has some moisture, 10 to 15 minutes. Remove the lime halves and discard.
• For the salsa verde: Preheat a cast-iron griddle over medium-high heat. Place the tomatillos and jalapeno onto the pan and roast, turning occasionally on all sides, until soft and charred, 10 minutes. Remove from the pan. Slice the jalapeno in half and remove half the seeds (or leave the seeds in if you prefer a more spicy salsa verde). Add the garlic, cilantro, roasted tomatillos and jalapeno, lime zest, lime juice, olive oil and kosher salt to taste to a blender and puree until smooth.
• For the guacamole: Combine the avocado, tomato, jalapeno, onion, cilantro, lime zest and lime juice in a bowl and mash together but leave some texture. The guacamole should be chunky.
• For the crema: Mix the crema, lime zest and lime juice together in a bowl.
• To assemble, preheat the oven to broil. Scoop 1/4 cup salsa verde into the bottom of 4 small baking dishes and use a spatula to evenly distribute. Warm the corn tortillas on the cast iron griddle over medium heat until slightly toasty and pliable. Scoop about 1/4 cup of chicken filling into each tortilla and roll. Place into the baking dish, seam-side down, and repeat with the remaining tortillas and filling, using 2 tortillas per serving dish. Top each with another 1/4 cup sauce, 1/2 cup Monterey jack and the crumbled cotija. Transfer to the oven and broil until the cheese is bubbly and melted, about 5 minutes. Serve with the guacamole and crema.

Steps:

• Preheat oven to 350.
• Mix squash, cream cheese, scallions and spices until smooth.
• Warm tortillas in hot skillet until pliable.
• Fill each tortilla with 1/4 cup of filling, Roll tightly and place in baking dish, seam side down.
• Pour salsa over filled tortillas.
• Sprinkle with cheese.
• Cover dish with foil, bake 25-30 minutes or until heated through.

Steps:

• Heat oil over low heat in a non-stick skillet. Sauté onion in oil.
• Add zucchini and cook over medium heat for 5 minutes, stirring occasionally.
• Add garlic to green chile and add to zucchini mixture.
• Cook for 3 minutes, stirring occasionally.
• Add corn, salt and pepper.
• Cover and cook over low heat for 8 minutes or until squash is tender.
• Enjoy! ;).

Steps:

• Sauce:.
• Wrap garlic cloves in foil. Add chiles and garlic into oven and set to broil. Roast the peppers for about 7 minutes, turn then roast an additional 7 minutes or until the skins blister. Watch carefully so they do not burn.
• Cover roasted chiles with cloth or place in a paper bag. Allow them to sweat for about 15 minutes. (While waiting chop up ingredients for enchiladas).
• Peel the chiles then remove the seeds and slice. Dice garlic. Melt butter in saucepan over medium heat add garlic and sauté for about 3 minutes, add peas, roasted chiles, tofutti and veggie granules and mix for 3 minutes.
• Stir in the soymilk and let it simmer for 5 minutes.
• Allow to cool for a bit then place mixture in a blender to puree or use emulsion blender. Add salt to taste.
• Enchiladas:.
• Mix diced avocados and ¼ of the diced onion in a bowl. Add salt to taste and refrigerate for later.
• In a skillet sauté the remaining diced onion with olive oil until transparent, add in bell peppers, tomato and meat substitute sauté for another 5 or 6 minutes.
• Add in ½ cup of sauce and let it simmer for 3 minutes.
• Heat canola oil in a small skillet. Add 1/2 cup of sauce in a bowl. Using tongs dip tortilla into hot oil and then drop into bowl with sauce. Repeat this until all tortillas are in the bowl with sauce.
• Assembly:.
• Add 1 spoonful of avocado mix and 2 spoonfuls of sautéed mixture, and then roll. Once done wrapping all enchiladas cover them with remaining sauce.
• Garnish with green onions, cilantro, minced bell pepeprs or whatever you have - Enjoy!

Steps:

• Wash zucchini. Cut off stem ends, then cut into large pieces. Place in a saucepan. Add water and a pinch of salt. Bring to a boil. Cover and cook until tender, about 20 minutes. Cool zucchini in cooking liquid.
• Place zucchini, 1 cup cooking liquid and 2 Tablespoons cilantro in a blender; process until pureed.
• Heat butter in a medium saucepan. Add onion. Cook until tender but not browned. Stir in flour. Cook 1 minute. Add pureed zucchini mixture, evaporated milk and chicken broth. Stir to blend. Season with salt if needed. Stir over medium heat until soup comes to a boil.
• Serve at once or chill and serve cold. Garnish each serving with a few whole cilantro leaves.

Steps:

• Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.