Friday, July 5, 2013

Veggie Enchiladas with Mexican Rice

Here are some recipes for tasty vegetarian enchiladas and delicious Mexican rice. This is another delicious addition to Mexican week!

Veggie Enchiladas


  • 4 Anaheim chiles
  • cooking spray
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cups chopped zucchini
  • 1 cup chopped mushrooms
  • 1 tsp chile powder
  • 1/8 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 cup whole kernel corn
  • 1/2 cup cooked beans
  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 1/4 tsp salt
  • 1 tsp chili powder
  • 1/8 tsp black pepper
  • 1 cup milk
  • 1/4 cup green chile
  • 1 cup shredded Monterey Jack cheese
  • 8 (8 inch) flour tortillas
  • 1 cup salsa


  1. Preheat broiler. Spray baking sheet with cooking spray. Cut tops off chiles then slice in half lengthwise. Remove seeds and ribs. Place pieces on baking sheet with skin sides up. Spray lightly with more cooking spray. Broil for 5 to 10 minutes or until skins are blistered and black. Remove from oven. When cool enough to handle, remove skins and chop. Reserve 1/2 cup for Mexican Rice.
  2. Change heat in oven to 400ยบ. Spray baking dish with non stick cooking spray.
  3. Heat oil in a large skillet over medium-high heat. Cook the onion until tender, about 5 minutes. Add garlic and cook til fragrant. Stir in zucchini, mushrooms, chili powder, onion powder and black pepper. Cook until softened, 3 to 5 minutes. Add corn, beans and 1/2 cup green chile. Cook only until heated through. Set aside in a bowl.
  4. Melt butter in same skillet over medium low heat. Stir in flour, salt, remaining 1 teaspoon chili powder, and 1/8 teaspoon pepper. Cook, stirring, for 1 minute. Ass milk and whisk until thickened, about 4 minutes. Stir in the remaining 1/4 cup of diced chiles and 1 cup of Monterey Jack cheese.
  5. Stir 1/2 cup of cheese sauce into the zucchini mixture. Spoon 1/3 cup squash mixture down the center of each tortilla; roll up. Place filled tortillas in baking dish. Top with salsa and  pour remaining cheese sauce over. Cover and bake in preheated oven until hot, about 25 minutes.

Based on Bountiful Garden Zucchini Enchiladas.

Mexican Rice


  • 2 tbsp vegetable
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup short grain brown rice
  • 1 (14.5 oz) cans diced tomatoes
  • 1/2 cup roasted, chopped green chile (recipe above)
  • 2 1/2 cups vegetable broth
  • 1 tbsp brown sugar
  • 1 tsp chili powder
  • 1 tsp salt


  1. Heat oil in a large pot over medium heat. Add onions and cook until softened, 5 - 10 minutes. Reduce heat to low and add garlic and rice. Cook about 3 minutes more, being careful not to burn. 
  2. Add green chile and tomatoes. Mix well and cook for 2 more minutes.
  3. Add broth, sugar, chili powder and salt. Stir once. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, about 50 minutes.

Based loosely on Good Ol Basic Mexican Rice.

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