Green Chile Zucchini Enchiladas

This yummy recipe courtesy of my Mommy. Please note my slight alterations to make it even more healthy:).

6-8 corn tortillas

Enchilada filling:
3 Tbsp oil(I only used 1 1/2 Tbsp)
2 cups cooked rice
1 yellow squash, sliced
1 onion, chopped
1 zucchini, sliced
1 c corn(canned, frozen, fresh)
1 c black beans
1 c kidney beans
1 tsp cumin

Green chile sauce:
1/4 cup butter( I cut this down to 1/8 and used smart balance instead)
1 tsp garlic
1 medium onion, finely chopped
2 cups milk(soy milk works fine)
3 tbsp flour
1 tsp vegetable or chicken bouillon
1/4 tsp salt
1 tsp cumin
1 tsp coriander
1 can diced green chiles
1 cup grated monterey jack cheese( I cut this down to 1/2 c, I have also made this without cheese entirely and it tastes great!)

Preheat oven to 350 degrees. Heat oil over medium heat and sauté onion and squash until tender. In a bowl mix all filling ingredients including cooked onion and squash. In a saucepan melt butter and then add garlic and onion and cook until onion is translucent. Remove pan from heat and stir in flour. Return to burner and drizzle in milk, stirring continuously until mixture thickens. When all milk has been incorporated, add bouillon, salt, cumin, coriander and green chiles.
Grease a 9×13 baking pan, place 1/2-3/4 cup of filling in each tortilla and roll up. It’s best if you wilt each tortilla in oil or steam to soften. Place filled tortillas in prepared baking pan seam side down. Once baking dish is filled cover with green chile sauce and spindle cheese on top. Bake 20-25 minutes. Cool for 5 minutes and garnish as desired.

I am almost always left with tons of filling. I refrigerate it and eat it by itself or wrapped in a burrito for lunch the next day, it’s yummy as is! Wish I had a picture to show but it it was eaten too fast. Yum!