Page 66 - One-Dish Meals

Veggie Enchiladas

Fresh cilantro gives this hearty casserole real southwestern flavor.

P R E P 25 minutes B A K E 20 minutes M A K E S 6 main-dish servings
1
2 teaspoons olive oil 1 can (15 ⁄4 ounces) no-salt-added
whole-kernel corn, drained
1 small zucchini (8 ounces), cut into
1 ⁄2-inch pieces 2 pickled jalapeño chiles, minced,
with seeds
1 medium onion, chopped
1 cup loosely packed fresh cilantro
1 medium red pepper, chopped
leaves and stems, chopped
2 cans (15 to 19 ounces each) no-
6 flour tortillas (8-inch diameter)
salt-added white kidney beans
1
(cannellini), rinsed and drained 1 jar (15 ⁄2 ounces) mild salsa
1 ⁄2 cup vegetable broth or chicken 1 ⁄3 cup shredded Monterey Jack
broth cheese
2 garlic cloves, minced lime wedges for garnish

1. In nonstick 12-inch skillet, heat olive oil over medium heat. Add zuc-
chini, onion, and red pepper and cook until the vegetables are tender and
golden, about 10 to 15 minutes, stirring frequently.
2. Meanwhile, in food processor with knife blade attached or in blender at
medium speed, blend half of white kidney beans with broth until almost
smooth. Transfer bean mixture to large bowl; stir in remaining beans and
set aside.

3. To vegetables in skillet, add garlic and cook 1 minute longer. Stir in
corn and jalapeños; cook 2 minutes longer. Transfer vegetable mixture to
bowl with beans; stir in cilantro until mixed.
3
4. Preheat oven to 375°F. Spoon about ⁄4 cup bean mixture along center
of each tortilla. Fold sides of tortilla over filling, overlapping them slightly.

5. Spoon ⁄2 cup salsa into bottom of 13" by 9" glass or ceramic baking
1
dish. Place enchiladas, seam side down, on top of salsa. Spoon remaining
salsa over enchiladas; sprinkle with cheese. Bake 20 minutes. Serve with
lime wedges.
E A C H S E R V I N G About 415 calories | 17 g protein | 70 g carbohydrate |
8g total fat (2 g saturated) | 6 mg cholesterol | 700 mg sodium.

66 Casseroles & Oven Dishes