Kelly's Korner is having a recipe swap over on her blog. One of my favorites is Zucchini Enchiladas. I just made a double batch of these enchiladas last week for dinner and brought over the other half to my friend, Christin, and her family. She just had a beautiful baby girl, Lila, on May 11th.
Zucchini Enchiladas
Zucchini Enchiladas
8-10 small corn tortillas
8 oz shredded cheddar cheese
8 oz shredded pepper jack cheese
3-4 zucchini
1 small onion
2 cloves of garlic- finely chopped
1/2 bunch chopped cilantro
olive oil
3-8 oz cans of tomato sauce
Heat olive oil in pan, fry each tortilla for about 5 seconds on each side. They should be a little greasy. Put finely chopped zucchini and onion in each tortilla along with cheddar and pepperjack cheese. Roll tortilla and put in slightly greased 9x13 baking pan. Once you have all tortillas in pan, put sauce (see below) over top. Then put remaining pepperjack and cheddar cheese over top. Bake 30-35 minutes (covered) at 350 degrees.
Enchilada sauce:
Put 1/3 of onion in olive oil and saute. Add 2-3 tablespoons garlic. Add 1/2 bunch of chopped cilantro. Add tomato sauce and heat through. Add dash of cayenne pepper and salt.
I also made this delicious Mexican Cream Cheese Rice to go along with the enchiladas.
Mexican Cream Cheese Rice
http://goodthymesandgoodfood.blogspot.com/2011/02/mexican-cream-cheese-rice.html
Mexican Cream Cheese Rice
2 cups chicken stock
1 cup uncooked long grain white rice
3 ounces cream cheese, cubed
1 (4 ounce) can diced green chile peppers
1 cup sharp cheddar cheese
1 cup corn
1 (15 ounce) can petite diced tomatoes, drained & liquid reserved
2 green onions, thinly sliced
Kosher salt
ground black pepper
1. In a large pot, bring the chicken stock to a boil and add the rice. Stir, cover, reduce heat to low and cook for 20 minutes.
2. Preheat oven to 350 degrees and lightly grease a small casserole dish.
3. Once the rice is cooked, stir in the cream cheese to melt. Then add the chilies, cheddar, corn, and drained tomatoes. Add tomato juice as needed for moisture. Season with salt and pepper to taste.
4. Transfer rice mixture to prepared casserole dish and bake for 20-25 minutes, until cheese in bubbling and lightly browned.
5. Top with sliced green onions before serving.
Enjoy!