Best Enchiladas De Calabacitas Con Salsa Crema De Chile Zucchini Enc Recipes

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ENCHILADAS DE CALABACITAS CON SALSA CREMA DE CHILE (ZUCCHINI ENC



Enchiladas De Calabacitas Con Salsa Crema De Chile (Zucchini Enc image

Another for ZWT II. I haven't tried this yet, but I'm always intrigued by veggie enchiladas of any form. Adapted from Mexican Cooking Made Easy.

Provided by Muffin Goddess

Categories     Cheese

Time 50m

Yield 6 enchiladas, 3-6 serving(s)

Number Of Ingredients 12

1/4 cup butter
1 cup milk
1/2 teaspoon salt
1 1/2 cups chicken broth
1/2 cup all-purpose flour
1/2 cup diced green chilis
6 (8 inch) flour tortillas
2 1/2 cups shredded zucchini
2 cups monterey jack cheese, shredded (divided)
1/4 cup chopped onion (optional)
1/2 cup Mexican crema (optional) or 1/2 cup sour cream (optional)
3 sprigs fresh cilantro, chopped (optional)

Steps:

  • CHILE CREAM SAUCE:.
  • Melt butter in a medium saucepan over low heat. Still cooking, add milk, salt and chicken broth. Gradually add flour, stirring until blended. Increase heat to medium. Add chiles. Cook, stirring, until sauce has a creamy texture (about 10 minutes). Makes 3 cups. Set aside to use for topping enchiladas.
  • ZUCCHINI ENCHILADAS:.
  • Preheat oven to 350ºF.
  • Spread 1/2 cup of warm chile cream sauce in the bottom of a 2-quart baking dish and set aside rest of sauce, keeping it warm.
  • In a bowl, mix shredded zucchini and 1 1/2 cups of the cheese. Set aside.
  • Warm tortillas so they are pliable (do this according to package directions, or use whatever method you prefer). One by one, dip warmed tortillas in the pan of remaining sauce and remove immediately (if allowed to sit in the sauce, the tortilla will start to dissolve). Move each dipped tortilla to the baking dish and put 1/6 of the reserved filling mixture in the center of the tortilla. Roll each tortilla and arrange in the baking dish, seam side down. Repeat until all the tortillas and filling are used up. Cover enchiladas with remaining sauce and 1/2 cup cheese. Bake for approximately 20 minutes at 350ºF, or until cheese is melted and sauce is bubbly. Remove from oven and top with chopped onion, crema/sour cream and cilantro, if using.

Nutrition Facts : Calories 935.8, Fat 51.1, SaturatedFat 28.4, Cholesterol 119.1, Sodium 2326.5, Carbohydrate 82.5, Fiber 5.4, Sugar 6.2, Protein 36.6

EASY VEGGIE ENCHILADAS WITH QUICK SAUCE



Easy Veggie Enchiladas With Quick Sauce image

Easy, and healthy if you use less cheese than I did. EXTREMELY tasty! These microwave very well and any leftover sauce can be refrigerated and used later. Sauce and enchiladas can also have jalapeños, chili powder to spice them up or other veggies. I used a couple baby carrots, for color and a little flavor- YUM!

Provided by Roosie

Categories     One Dish Meal

Time 45m

Yield 4 enchiladas, 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
4 tablespoons flour
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon garlic powder (or some chopped garlic)
1 tablespoon chili powder
4 cups vegetable broth (or chicken or beef, if you like)
1/2 cup tomato sauce (I actually used Prego)
1/2 cup salsa
4 (10 inch) flour tortillas
1/2 cup chopped mushroom
1/2 cup chopped green pepper
1/4 cup chopped red pepper
1/2 cup chopped onion
1 1/2 cups grated cheese (I used sharp cheddar and monterey jack or colby)

Steps:

  • Sauté olive oil, spices and flour in a pot (it must hold about 4 cups of enchilada sauce) until browning and fragrant.
  • Break up clumps as best you can.
  • Add vegetable broth, tomato sauce and salsa and simmer, stirring frequently until thickened.
  • Preheat oven to 350°F.
  • Sauté veggies with olive oil or butter until onions are transparent.
  • Heat tortillas in the microwave until soft (about 35 seconds) or put some butter in a skillet and toast that way.
  • The tortillas just need to be soft enough to fold into enchiladas without breaking.
  • Fill tortillas with veggie mixture.
  • Add desired amount of cheese.
  • Drizzle sauce in enchilada.
  • Fold.
  • Fill a pan or casserole dish with a thin layer of enchilada sauce, place enchiladas in dish as completed.
  • Finally, pour sauce over enchiladas and sprinkle remaining cheese on top.
  • Bake 15-20 minutes at 350°F.
  • Enjoy!
  • **Any additional veggies or spices can be added, removed or altered in accordance to personal tastes- let me know how it works out!
  • **.

ENCHILADAS CON CREMA DE CHILE



Enchiladas Con Crema De Chile image

From LaViejaTunTun on EtsyVeg.com ( http://etsyveg.blogspot.com/2009/09/interview-with-laviejatuntun.html ) You can really subsitute any veggies you have in the enchiladas. Enjoy!!

Provided by Mindset

Categories     Sauces

Time 1h

Yield 8 enchiladas, 4 serving(s)

Number Of Ingredients 15

4 chilies (Poblano or Pasilla)
3 tablespoons vegan butter
5 garlic cloves
1 cup frozen or fresh peas
1 tablespoon vegetable bouillon granules
1 1/2 cups almond milk or 1 1/2 cups rice milk
3 tablespoons tofutti better-than-cream-cheese or 3 tablespoons Tofu Mock Cream Cheese - tofu mock cream cheese
8 corn tortillas
1 medium onion, diced
1 bell pepper, diced (red, green, or yellow)
1 1/2 avocados, diced
1 1/2 cups portabella mushrooms (or any meat substitute ( tofu, seitan, vegan shrimp...etc)
1/2 tomatoes, diced
1/4 cup canola oil
1 tablespoon olive oil

Steps:

  • Sauce:.
  • Wrap garlic cloves in foil. Add chiles and garlic into oven and set to broil. Roast the peppers for about 7 minutes, turn then roast an additional 7 minutes or until the skins blister. Watch carefully so they do not burn.
  • Cover roasted chiles with cloth or place in a paper bag. Allow them to sweat for about 15 minutes. (While waiting chop up ingredients for enchiladas).
  • Peel the chiles then remove the seeds and slice. Dice garlic. Melt butter in saucepan over medium heat add garlic and sauté for about 3 minutes, add peas, roasted chiles, tofutti and veggie granules and mix for 3 minutes.
  • Stir in the soymilk and let it simmer for 5 minutes.
  • Allow to cool for a bit then place mixture in a blender to puree or use emulsion blender. Add salt to taste.
  • Enchiladas:.
  • Mix diced avocados and ¼ of the diced onion in a bowl. Add salt to taste and refrigerate for later.
  • In a skillet sauté the remaining diced onion with olive oil until transparent, add in bell peppers, tomato and meat substitute sauté for another 5 or 6 minutes.
  • Add in ½ cup of sauce and let it simmer for 3 minutes.
  • Heat canola oil in a small skillet. Add 1/2 cup of sauce in a bowl. Using tongs dip tortilla into hot oil and then drop into bowl with sauce. Repeat this until all tortillas are in the bowl with sauce.
  • Assembly:.
  • Add 1 spoonful of avocado mix and 2 spoonfuls of sautéed mixture, and then roll. Once done wrapping all enchiladas cover them with remaining sauce.
  • Garnish with green onions, cilantro, minced bell pepeprs or whatever you have - Enjoy!

Nutrition Facts : Calories 504.9, Fat 31.6, SaturatedFat 3.5, Sodium 87.5, Carbohydrate 49.5, Fiber 13.4, Sugar 8.6, Protein 12.9

CALABACITAS CON CHILE VERDE



Calabacitas Con Chile Verde image

A delightful New Mexican dish from the Bueno website. Love their chile products - SO wish we could get them out here!!! ** Note that the recipe calls for Bueno Brand frozen Green Chile, but Zaar did not recognize this at the time.

Provided by Mommy Diva

Categories     Vegetable

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 8

2 tablespoons vegetable oil
1/4 medium onion, finely chopped
2 medium zucchini, chopped (not peeled)
2 garlic cloves, minced
1 (7 ounce) container frozen green chili peppers, BUENO Brand
3/4 cup frozen corn
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oil over low heat in a non-stick skillet. Sauté onion in oil.
  • Add zucchini and cook over medium heat for 5 minutes, stirring occasionally.
  • Add garlic to green chile and add to zucchini mixture.
  • Cook for 3 minutes, stirring occasionally.
  • Add corn, salt and pepper.
  • Cover and cook over low heat for 8 minutes or until squash is tender.
  • Enjoy! ;).

CREAM OF ZUCCHINI SOUP (CREMA DE CALABACITAS)



Cream of Zucchini Soup (Crema De Calabacitas) image

Posted for the Zaar World Tour-Mexico. From "Mexican Cookery" cookbook. This recipe is a tasty way to use up an over abundance of zucchini from the garden.

Provided by Bayhill

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium zucchini (1-lb.)
2 cups water
salt
2 tablespoons cilantro leaves
2 tablespoons butter
2 tablespoons onions, finely chopped
1 tablespoon all-purpose flour
1 (13 ounce) can evaporated milk
1 cup chicken broth
cilantro leaf (garnish)

Steps:

  • Wash zucchini. Cut off stem ends, then cut into large pieces. Place in a saucepan. Add water and a pinch of salt. Bring to a boil. Cover and cook until tender, about 20 minutes. Cool zucchini in cooking liquid.
  • Place zucchini, 1 cup cooking liquid and 2 Tablespoons cilantro in a blender; process until pureed.
  • Heat butter in a medium saucepan. Add onion. Cook until tender but not browned. Stir in flour. Cook 1 minute. Add pureed zucchini mixture, evaporated milk and chicken broth. Stir to blend. Season with salt if needed. Stir over medium heat until soup comes to a boil.
  • Serve at once or chill and serve cold. Garnish each serving with a few whole cilantro leaves.

MEXICAN CALABACITAS



Mexican Calabacitas image

Make and share this Mexican Calabacitas recipe from Food.com.

Provided by LorenLou

Categories     Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

6 medium zucchini, peeled and diced
1 can sweet corn, drained
1 medium onion, chopped
1 can Rotel Tomatoes (diced)
2 cloves garlic, finely chopped
4 tablespoons olive oil
1/2-1 lb colby-monterey jack cheese, shredded (or a little less, according to your taste)

Steps:

  • Place oil and chopped garlic in a large skillet, over medium heat.
  • Add zucchini and onion, cooking until onion is tender.
  • Add corn and tomatoes.
  • Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally.
  • When mixture is well heated, add cheese, mix and serve.

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