->Vegetable Enchiladas <-

Yield: 8 Enchiladas

4 tb butter

3 c coarsely chopped zucchini and or yellow crookneck squash

1 c chopped onion

1 1/2 c fresh corn kernels or frozen, thawed

1 can (4 oz) mild green chilies, diced

1/2 c chopped fresh cilantro

3 tb chili powder

2 tb all purpose flour

1 1/2 ts ground cumin

2 1/2 c whole milk

2 c grated Monterey Jack and/or sharp cheddar cheese (about 8 oz)

8 8-inch warm flour tortillas

350F. Melt

1 tb butter in heavy large skillet over

medium-high heat. Add zucchini and onion and saute until vegetables

4 minutes. Mix in

1 cup corn, canned chilies

and 1/4 cup cilantro; season filling with salt and pepper.

Melt 3 tb butter in heavy medium saucepan over medium-high heat.

Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually

whisk in milk. Cook until sauce is thick and bubbling, whisking

5 minutes. Add

1 1/2 cups cheese; whisk until

smooth. Season with salt and pepper.

1/4 cup sauce in bottom of

13x9x2 inch glass baking dish.

3/4 cup sauce into filling. Place generous

1/3 cup filling in

center of 1 tortilla; roll up to enclose filling. Place enchilada

in baking dish. Repeat with remai ning tortillas and filling.

Cover enchiladas with remaining sauce, then sprinkle with remaining

1/2 cup corn and 1/2 cup cheese. Bake vegetable enchiladas until

45 minutes. Sprinkle with

1/4 cup cilantro

and serve.