Recipe developed in collaboration with Red Barn Markets.
Vegetarian Calabacitas Enchiladas
Ingredients
For the Green Chile Sauce:
- 3 large jalapeno peppers stem removed
- 4 cloves garlic unpeeled
- ½ yellow onion peeled
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup cilantro stems removed
- 2 118- mL cans diced green chiles
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 ½ cups water
For the Filling:
- 1 tablespoon olive oil
- ½ cup yellow onion diced
- 3 jalapeno peppers seeds and stems removed, diced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cloves garlic finely chopped
- 1 large zucchini diced (about 3 cups)
- 1 cup frozen corn kernels defrosted
- 1 field tomato seeds removed, diced
- 1 ½ cups Red Barn Jalapeno Monterey Jack Cheese shredded
- ¼ cup sour cream
- 1 package Adriana’s Corn Tortillas 12 tortillas
For the Garnish:
- ¼ cup cilantro leaves
- ½ jalapeno pepper thinly sliced
- ¼ cup red onion finely chopped
- 4 radishes thinly sliced
- 1 avocado sliced
- 2 limes sliced into wedges
Instructions
Preparing the Green Chile Sauce:
- Set the oven to broil and move the oven rack near the top of the oven, making sure there is enough space to fit the vegetables underneath the broiler.
- Place the jalapeno peppers, garlic cloves and yellow onion onto the baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with the salt and pepper. Use your hands to coat all sides of the vegetables with the olive oil, salt and pepper.
- Place the baking sheet in the oven and broil for 3-4 minutes per side, until the vegetables are brown and blistered. Repeat this process until all sides of the vegetables are blistered and have softened slightly.
- Remove the vegetables from the oven and let them cool for 5 minutes. Place them into a blender with the skin still on. Add the cilantro, canned diced green chiles, cumin, oregano, and water to the blender. Blend everything together until smooth.
- Place a small pot on the stove over medium-high heat. Add the green chile sauce to the pot and bring the contents of the pot to a boil. After the sauce is boiling, reduce the heat to low and let simmer, uncovered, for 20 minutes, or until the sauce reduces by 1/3 and thickens up. Stir occasionally to ensure the sauce does not burn. Taste and add additional salt and pepper if necessary. Set aside to cool slightly.
Preparing the Filling:
- Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Once hot, add the diced jalapenos, onion, salt and pepper and cook for 3-4 minutes, or until the peppers and onions have softened and are beginning to turn a light golden brown. Add the chopped garlic and fry for another 30 seconds.
- Add the diced zucchini into the pan and mix everything together. Cook the zucchini for 6-8 minutes, stirring occasionally until the zucchini softens and begins to turn a light golden brown. Add the corn kernels and the tomato and cook for another 2 minutes.
- Remove the filling from the heat and add ½ cup of the shredded Jalapeno Monterey Jack cheese and sour cream. Mix everything to combine and let cool slightly before filling the tortillas.
Assembling and Baking:
- Preheat the oven to 400 degrees F. Pour ½ cup of the green chile sauce into the bottom of a 9×12 inch baking dish and spread it out so that the bottom of the dish is covered in sauce. Set aside for now.
- Next, prepare the tortillas. Place a frying pan on the stove over medium-high heat. Add one tortilla at a time to the pan, toasting it for 30 seconds to 1 minute per side to heat them up and make them softer for rolling.
- Once the tortilla has been toasted, place ¼ cup of the zucchini filling in a line across the center of the toasted tortilla. Roll the tortilla around the filling and place it seam-side down into the baking dish. Repeat this process for the rest of the tortillas.
- Once all the tortillas have been assembled and are in the baking dish, pour an additional 1-2 cups of the green chile sauce on top of the enchiladas to cover them.
- Sprinkle the remaining 1 cup of Jalapeno Monterey Jack cheese over the top of the enchiladas and bake for 20 minutes, or until the cheese has melted and the green chile sauce is bubbling.
- Remove from the oven and let cool for 5 minutes before removing the enchiladas from the pan.
- Garnish the cilantro, jalapenos, red onion, avocado, radish and a wedge of lime. Enjoy!
Notes
• You can remove the seeds from the jalapeno peppers if you want a milder green chile sauce. Alternatively, you can one or two serrano peppers if you would like it to be spicier.
• You can make this green chile sauce ahead of time and keep it in the fridge for 1 week. Any leftovers go great on eggs or as a dipping sauce for nachos.
• These enchiladas are best assembled and eaten on the same day—do not assemble in advance.
• You can make this green chile sauce ahead of time and keep it in the fridge for 1 week. Any leftovers go great on eggs or as a dipping sauce for nachos.
• These enchiladas are best assembled and eaten on the same day—do not assemble in advance.
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