If I were to eat one enchilada for the rest of my life, this would be it. And that says a lot, since I just love enchiladas.
This sauce is amazing, literally I would eat it on its own. It pairs perfectly with the zucchini, elevating its flavor to a level of deliciousness for even those non-zucchini lovers, like my husband.
My husband said, “Now this is a way, I would eat vegetarian. The zucchini filling is so good.” (Gasp!)
Since, we have 8 zucchini plants in our back garden producing like they are on steroids, this was music to my ears.
If there was one sauce recipe, that I would encourage people to try, my Roasted Green Chile sauce would be it. IT is amazing.
Enjoy this rockin’, flavorful, garden inspired enchilada recipe from my back yard garden to your table!
These zucchini enchiladas are honestly the best you will ever have, topped with a roasted green chile sauce, you will never want red sauce again.
- 3 Anaheim peppers
- 1 large poblano peppers
- 1 jalapeno pepper, optional for heat
- 5 tablespoons olive oil
- 1 ½ cups white onions, finely chopped
- 9 garlic cloves, chopped or grated
- Salt, to taste
- 2 tablespoons flour
- 1 cup chicken stock
- ½ cup cilantro, chopped
- 2 cup half and half
- 8 flour tortillas
- 6 cups fresh zucchini, shredded
- 2 ½ cups Monterrey jack cheese
- 2 ½ cups cheddar cheese
- 1 small tomato, diced, for topping
- ¼ cup cilantro, torn, for topping
Roasted Green Chile Sauce:
Sauce recipe will make enough for 12 enchiladas.
Preheat broiler to high.
With the oven door ajar to allow steam to escape, broil the poblano, jalapeno and Anaheim peppers until charred all over, I turn every few minutes. Place peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and then, roughly chop, then set aside.
In a large skillet over medium-high heat, add 2 tablespoons of olive oil, ½ cup of onion chopped, 3 garlic cloves, and season with salt. Cook until onions are translucent, 8-10 minutes. Add chopped peppers and jalapeno, then whisk in flour and cook for 1-2 minutes. Add chicken stock and let thicken. Stir in half and half, let it simmer for 2-3 minutes until hot.
Transfer to a food processor and puree. Add ½ cup chopped cilantro and puree again for a few seconds. Transfer back to skillet or pot and let it simmer until boiling, remove from heat and let it sit while you prepare the filling.
Preheat oven to 350 degrees.
Using a 9x13 add ½-3/4 cup of the sauce and spread around.
In a medium skillet add 3 tablespoons olive oil, the remainder of the 1 cup of chopped onion, and 6 garlic cloves. Cook until the onion is translucent. Add in 6 cups of fresh zucchini, shredded. Cook for 3-5 minutes, until zucchini is tender, but not soggy.
Make enchiladas by placing one tortilla on the counter, add a tablespoon of the sauce on top and spread, you can add a little extra if you like. Add 1/2 cups of the zucchini on top, then add a mixture of the Monterrey jack cheese and cheddar cheese. Roll rightly and place in 9x13. Finish with remainder tortillas and filling.
Top with sauce, as much or as little as you would like, we used it all except about a cup, then top with cheese, and bake until cheese is melted 10-15 minutes. Top with tomatoes and cilantro. Serve immediately.
Husbands review: To be honest, we couldn’t share this, except with my dad. My husband loved the sauce so much, he was literally licking the pan. He said this was the most amazing sauce he had ever had.