Joey Jo Jo is a wonderful cook and from Austin, TX. As such we love all things Tex-Mex. Enchiladas are one of our go to recipes for weeknight meals when we feel like spending more time cooking. This recipe is adapted from Moosewood’s Enchanted Broccoli Forest and it is wonderful!
Zucchini and Pepper Enchiladas with Red Sauce
First make the red sauce, then the filling and then assemble.
Ingredients for red sauce:
28 oz. Can Tomatoes, diced
1 Dried New Mexico Chili, reconstituted in water and diced
5 cloves Garlic, crushed
1/2 Tsp. Crushed red pepper flakes
1/2 Tsp Cumin, ground
1. Put all red sauce ingredients into saucepan and bring to a boil. After sauce begins to boil, turn down heat to low and simmer for 15 minutes. Puree with immersion blender if desired.
Ingredients for filling:
2 Tbs. Olive oil
1 Large onion, minced
6 cloves Garlic, crushed
3/4 Tsp. Salt
1 Large green bell pepper, diced
5 small or 3 medium Zucchinis, diced
1 1/2 Tsp. Cumin, ground
1 Tbs. Basil, dried
1 1/2 Tsp. Oregano, dried
1/8 Tsp. Cayenne pepper
Black pepper, to taste
1 cup Jack cheese, grated and packed into cup
2. Heat olive oil in large saute pan. Saute onion, garlic and salt over medium high heat until the onion is softened. Add bell pepper, zucchini, and spices (cumin, basil, oregano and cayenne). Cook until the zucchini is tender. Remove pan from heat and stir in cheese. Cool for a bit before filling the tortillas.
12 Corn tortillas, enchilada size
3. Preheat oven to 325 degrees Fahrenheit. Moisten the tortillas by dunking them briefly in the sauce. Place about 1/4 cup sauce on bottom of large baking dish. Assemble the enchiladas by placing about 1/4 cup of filling on each tortilla, roll up and place in baking dish. Top with remaining sauce. Cover with foil and bake for 30 minutes. Serve with sour cream, and if desired, diced avocado.