Enchiladas De Calabacitas Con Salsa Crema De Chile Zucchini Enc
Transform your next meal into a vibrant celebration of flavors with these Enchiladas de Calabacitas con Salsa Crema de Chile. This vegetarian twist on a classic Mexican dish features tender zucchini and sweet corn nestled in warm corn tortillas, all smothered in a luscious poblano cream sauce. Roasted poblano peppers bring a smoky depth to the silky sauce, while a generous layer of melted Monterey Jack or Oaxaca cheese takes this dish to indulgent new heights. Quick to prepare and bursting with fresh, wholesome ingredients, this baked casserole is perfect for weeknight dinners or special occasions. Serve these enchiladas hot, topped with fresh cilantro, and watch them become a new family favorite! Perfect for lovers of creamy Mexican recipes, vegetarian crowd-pleasers, and vibrant zucchini-based dishes!
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Recipe Information
Ingredients
- 12 pieces corn tortillas
- 3 medium zucchini
- 1 cup sweet corn kernels
- 1 medium onion
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 2 cups shredded Monterey Jack or Oaxaca cheese
- 1 cup Mexican crema or sour cream
- 2 large poblano peppers
- 1.5 cups chicken or vegetable broth
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Char the poblano peppers directly over a stove flame or under a broiler until their skins are blackened. Place them in a sealed plastic bag for 10 minutes, then peel, de-seed, and roughly chop them.
In a blender, combine the roasted poblano peppers, Mexican crema or sour cream, 1 cup of chicken or vegetable broth, salt, and pepper. Blend until smooth.
In a medium saucepan, melt the butter over medium heat and whisk in the flour to make a roux. Slowly pour in the blended chile mixture while whisking constantly. Cook for 5 minutes until slightly thickened. Set the sauce aside.
Dice the zucchini and onion, and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3 minutes until fragrant.
Add the diced zucchini and corn kernels to the skillet. Season with a pinch of salt and pepper, and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Warm the corn tortillas on a hot skillet or in the microwave to make them pliable.
Fill each tortilla with 2-3 tablespoons of the zucchini-corn mixture and a sprinkle of shredded cheese. Roll them up tightly and place them seam-side down in a greased 9x13-inch baking dish.
Pour the creamy poblano chile sauce over the enchiladas, ensuring they are fully covered.
Sprinkle the remaining shredded cheese evenly over the top.
Bake for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh cilantro, if desired, before serving.
Nutrition Facts
Calories |
3505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.6 g | 224% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 11019 mg | 479% | |
| Total Carbohydrate | 396.1 g | 144% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 82.8 g | ||
| Protein | 119.0 g | 238% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2257 mg | 174% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3956 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
