Enchiladas- Garden Vegetable

Enchiladas - Garden Vegetable
Ingredients
4 tablespoons - butter (1/2 stick).3 cups - coarsely chopped zucchini and/or yellow -- crookneck squash.1 cup - chopped onion.1 1/2 cups - fresh corn kernels or frozen -- thawed.1 - 4 ounce can - diced mild green chilies.1/2 cup - chopped fresh cilantro.3 tablespoons - chili powder.2 tablespoons - all purpose flour.1 1/2 teaspoons - ground cumin.2 1/2 cups - whole milk.2 cups - grated Monterey Jack and/or sharp cheddar - (about 8 ounces) - cheese - (packed).8 - 8 inch warm flour tortillas.

Procedure
Preheat oven to 350F.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.Add zucchini and onion and saute‚ until vegetables are just tender, about 4 minutes.
Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk.
Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.

Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish.
Mix 3/4 cup sauce into filling.
Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling.
Place enchilada in baking dish.
Repeat with remaining tortillas and filling.

Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
Bake vegetable enchiladas until heated through, about 45 minutes.
Sprinkle with 1/4 cup cilantro and serve.
Serving Information
Serves: 8