Green Chile Vegetarian Enchiladas
New Mexico Green Chile, Beans, Cheese, Calabacitas.
Ingredients
1 or 2 decent sized onions, chopped
1 jar of Los Roast New Mexico Green Chile,
1 Jar of Los Roast Red Sauce or Green Chile Sauce.
Chipotle in Adobo Sauce
4 garlic of cloves, peeled and thinly sliced
Corn off the cob, frozen is fine
Salt and pepper
1 ½ teaspoons ground cumin
2 medium zucchini, chopped
2 teaspoons chili powder
½ teaspoon Chipotle in Adobo Sauce and/ or 1 whole NM Grown chipotle, chopped
2 cans worth of beans, black or pinto, rinsed
Cheddar and/or Monterey Jack cheese, grated (about 1 1/4 cups)
10 to 12 corn or flour tortillas
Instructions
Heat your oven to 425 while chopping and combining zucchini, corn onion, Chopped Chile, garlic.
Flavor cooking beans with cumin, chili powder, chipotle/ adobo sauce. Salt and pepper to taste.
For corn torts, heat each on the skillet or spread flour tortillas directly on the oven rack and heat until warm then wrap in tea towel to keep warm.
Pour half a jar of the New Mexico Red or Green Chile Sauce (about 8 oz ) into a medium casserole dish or 9-by-13-inch baking pan, covering the bottom of the dish.
Line up the beans, calabacitas, tortillas, shredded cheese and baking dish in a row.
Place spoonfuls bean, cheese and calabacitas in the center of one tortilla. Roll up the tortilla and place in the dish, seam-side down. Repeat with the remaining tortillas.
Pour the remaining New Mexico Chile Sauce from the jar over the enchiladas, then sprinkle with the remaining cheese. Bake until the cheese has melted, about 10 minutes. Serve immediately. With chips.