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Receta Corn And Zucchini Enchiladas With Chile Sauce
by Global Cookbook

Corn And Zucchini Enchiladas With Chile Sauce
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Ingredientes

  • 1 lb tomatillos, husks removed
  • 1 lrg garlic clove, unpeeled
  • 1 x clove chopped garlic
  • 2 x dry de arbol chiles, stemmed
  • 2 Tbsp. water
  • 1 tsp salt
  • 1/4 c. vegetable oil
  • 1 x onion, finely minced
  • 1 tsp dry oregano
  • 1 x zucchini, cut into 1/2" chunks
  • 1 c. frzn corn kernels, thawed
  • 8 x 6" corn tortillas
  • 1 c. monterey jack cheese, grated

Direcciones

  1. Preheat the oven to 400 degrees. Heat a grill pan or possibly large cast-iron skillet.
  2. Grill the tomatillos and unpeeled garlic clove over moderately high heat, turning often, till the tomatillos and garlic are soft and blackened in spots, 8 to 10 min. Add in the chiles to the grill and toast just till lightly charred, about 3 min. Transfer to a plate and let cold slightly.
  3. Coarsely chop the chiles.
  4. Remove the papery skin from the garlic clove. Transfer the garlic to a blender, add in the grilled tomatillos and chiles, the water and 1/2 tsp. of the salt and blend to a coarse sauce.
  5. In a large skillet, heat 1 Tbsp. of the oil. Add in the onion, chopped garlic, oregano and the remaining 1/2 tsp. salt and cook over moderately high heat till the onion has softened, about 5 min. Add in the zucchini and cook, stirring, till softened, about 5 min longer. Stir in the corn and cook just till heated through, about 1 minute.
  6. Pour half of the tomatillo sauce into a 13" x 9" baking dish. In a medium skillet, heat the remaining 3 Tbsp. of oil over moderately high heat.
  7. Using tongs and working with 1 tortilla at a dime, dip both sides of each one briefly in the warm oil just till the tortilla softens; let any excess oil drip back into the pan. Lay the tortillas on a work surface and spoon about 2 1/2 Tbsp. of the zucchini filling across the center of each; sprinkle each one with 1 Tbsp. of the cheese. Roll up the tortillas and transfer them to the baking dish.
  8. Pour the remaining tomatillo sauce over the enchiladas and sprinkle with the remaining cheese. Cover the dish with foil and bak for about 10 min, or possibly till heated through. Serve immediately.