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!

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Dice the zucchini and onion, and mince the garlic cloves.

Step 6

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3 minutes until fragrant.

Step 7

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.

Step 8

Warm the corn tortillas on a hot skillet or in the microwave to make them pliable.

Step 9

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.

Step 10

Pour the creamy poblano chile sauce over the enchiladas, ensuring they are fully covered.

Step 11

Sprinkle the remaining shredded cheese evenly over the top.

Step 12

Bake for 20 minutes, or until the cheese is melted and bubbly.

Step 13

Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh cilantro, if desired, before serving.

Nutrition Facts

Serving size	(2627.0g)

Amount per serving	% Daily Value*
Calories	3504.7

Total Fat 174.6g	0%
Saturated Fat 86.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 352.9mg	0%
Sodium 11018.7mg	0%
Total Carbohydrate 396.1g	0%
Dietary Fiber 55.4g	0%
Total Sugars 82.8g
Protein 119.0g	0%

Vitamin D 50.2IU	0%
Calcium 2257.4mg	0%
Iron 13.7mg	0%
Potassium 3955.8mg	0%

*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.

Source of Calories

Fat: 43.3%

Protein: 13.1%

Carbs: 43.6%