August 8, 2010

Summer vegetable enchiladas with a creamy poblano sauce

These enchiladas are delicious. They are a great way to use up some of your summer zucchini and corn. As with most enchiladas, they are time-consuming to put together. But, it's well worth it in the end. I often find food that takes a long time to make on a weekend afternoon just tastes a bit better. It's the reward for your time and effort to bite into these slightly spicy and gooey enchiladas. Plus, they are a terrific vegetarian meal, which (as you know), we try to do a few times a week. You can certainly add different vegetables into these if you prefer, but I really liked the combination of fresh and crispy sweet corn with the soft and mild zucchini. This recipe is another from Gourmet Today (a fabulous cookbook). I did modify it slightly. This recipe should make five to six well-stuffed enchiladas. I served them with some cilantro rice and sliced avocado.

Summer vegetable enchiladas
oil for cooking
1/2 white onion, diced
2-3 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon coriander
salt to taste
kernels removed from 2 ears of corn
about 2 cups zucchini, diced
14-15 ounce can diced tomatoes
1/3 cup cilantro, chopped
1-2 chipotles in adobo sauce, minced (add more or less to taste and some of the sauce for extra heat)

Creamy poblano sauce
3 poblano chiles, roasted and peeled
1/2 white onion, chopped
1 garlic clove, chopped
about 1/2 - 3/4 cup water
3/4 cup creme fraiche
1/4 teaspoon salt
drizzle of vegetable oil
5-6 flour tortillas (fajita-size)
about 1-1/2 cups Monterey Jack cheese, shredded
cilantro for garnish

Begin by making the sauce. Open the chiles flat and discard the stems and seeds. Combine the chiles, onion, garlic, water, oil, and salt in a food processor and puree until smooth. Heat the sauce in a medium saucepan (watch for splattering). Stir frequently and cook for about 10 minutes or until it thickens. Remove from the heat and stir in the creme fraiche. Set aside.

Next make the filling. Warm some oil in a large skillet over medium heat. Add the onion and cook until it begins to soften. Then add the corn, garlic, zucchini, salt, cumin, and coriander. Cook, stirring occasionally, until the vegetables soften (about 8 minutes). Then add the tomatoes (with juice), chipotles (and adobo sauce if using). Cook uncovered, stirring occasionally until most of the liquid has evaporated, about 10 minutes. Stir in cilantro. Set aside to cool slightly.

Pre-heat the oven to 400 degrees. Spray a 13" by 9" baking dish with non-stick cooking spray. Reheat the poblano sauce and then spoon a thin layer on the bottom of the baking dish. In each tortilla shell, add about a tablespoon of cheese and then about 1/3 cup of filling. Roll up the tortilla and place them in the baking dish in a tight row side by side. Spoon the sauce over the top and then the rest of the cheese. Place the baking dish in the oven on a cookie sheet (in case it bubbles over the sides). Bake uncovered for about 15-20 minutes, until hot, bubbly, and golden. Let cool for about 5-10 minutes before serving. Top with extra cilantro and serve with rice and avocado slices, if desired.

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