Vegetable Enchiladas (9 servings)

This Recipe has been resized. Original servings: 3 servings

Author:Barrie Levinson
Yield:9 servings
Category:Main Courses


6 tsp. olive oil
zucchini, coarsely chopped (and/or yellow crookneck squash)
1 1/2 cups onion, chopped
2 1/4 cups fresh corn kernels (or frozen, thawed)
21 oz. can of diced tomatoes with green chilies, drained
9 oz. tofu, frozen then thawed
6 tbsp. chili powder
4 1/2 tbsp. all purpose flour
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
3 tbsp. butter
2 1/4 cups milk
3 cups sharp cheddar cheese and/or Monterey Jack, grated and packed
12 tbsp. tomato paste
18 corn tortillas


  1. Preheat oven to 350°F. Heat olive oil in heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in corn, tofu, and drained tomato with chilies; season filling with salt and pepper.
  2. Meanwhile, melt butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk, tomato paste and about one cup water. Cook until sauce thickens and is bubbling, whisking occasionally, about 5 minutes. Add additional water if needed for the enchilada sauce. Consistency should be like a gravy.
  3. Spread scant 1/4 cup sauce in bottom of 8" baking dish. Mix 1/2 cup sauce into vegetable mixture. Place generous 1/3 cup vegetable filling in center of 1 tortilla; top with 1-2 tablespoons grated cheese. Roll up to enclose filling. Place enchilada in baking dish. Repeat with remaining tortillas and filling. Cover enchiladas generously with sauce, then sprinkle with remaining ~1/2 cup cheese.
  4. Bake vegetable enchiladas until heated through, about 30 minutes. Sprinkle with 1/4 cup cilantro and serve.