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Zucchini, Squash & Roasted Poblano Enchiladas

Ingredients – 10 Servings

  • 1 lb Zucchini shredded
  • 1 lb Squash shredded
  • 1 Onion finely chopped
  • 8 Poblano pepper roasted, skin and seeds removed, sliced
  • 1 Package Corn kernels frozen
  • 18 Corn Tortillas
  • 8 Tablespoons Canola Oil
  • 1 1/2 Jars Cooking Sauce Molli Mexico City
  • 8 Oz Whipping Cream
  • 1 lb Mozzarella whole-milk cheese, shredded
  • 1 Dash Salt and Pepper to taste

Preparation:
Preheat oven to 450 degrees F. Mix Mexico City Cooking Sauce and whipping cream in a large bowl. Season to taste with salt.

Heat 3 tbsp of oil in a large saucepan over medium-high heat. Add the onion and sauté until tender, about 3 minutes. Add frozen corn, mix thoroughly, turn the heat off, season with salt to taste and set aside.

In a medium saucepan. add the remaining oil and heat over medium-high heat. Dip one tortilla at a time on the hot oil for 10 seconds, turn and fry for an extra 10 seconds. Remove and place over paper towels.

Overlap 6 tortillas in a rectangular or oval baking dish. Top tortillas with the zucchini & squash shreds. Season with salt and pepper and pour 1/3 of the Mexico City mixture evenly over. Top with 6 tortillas and add the poplin & corn. Pour another 1/3 of the sauce. Top with the remaining tortillas. Pour the last 1/3 of the sauce over evenly. Sprinkle mozzarella cheese evenly. Cover with foil and bake until bubbling, about 40 minutes. Serve and provecho!

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