½ cup of Half and Half cream
1 package of corn tortillas
1 cup cheddar cheese
1 cup Monterey jack cheese
Filling:
4 small zucchinis (about 1 ½ pounds) cut into ¼ inch rounds
1 cup fresh or frozen corn
1 red bell pepper, cut into strips
1 onion, chopped
3 cloves of garlic, finely chopped
1 tablespoon olive oil
Enchilada sauce:
2 large tomatoes, peeled, seeded and chopped
1 large onion, chopped
2 cloves of garlic, minced
1/3 teaspoon cumin
1/3 teaspoon coriander
2 canned jalapeño or Serrano chilies, chopped
½ cup tomato juice
1 tablespoon olive oil
Note: For vegan enchiladas use soy milk rather than Half and Half, and substitute both cheeses for soy cheeses. If desired, add a bit of tofu to the soy milk to make it creamier.
Filling:
In a large skillet sauté the zucchini, corn, red bell pepper, onion, and garlic in olive oil for 6 to 8 minutes. Season with pepper and set aside.
Enchilada sauce:
In a skillet sauté tomatoes, onion, garlic, cumin, coriander, chilies, and tomato juice in olive oil. Cover and simmer for 15 minutes. Uncover and return to a high boil until liquid is reduced to 1 ½ cups. Remove from heat and pour the sauce into a 9 x 12 inches baking dish. Spread the sauce so that it covers the bottom of the dish.
Heat the Half and Half in a skillet and bring to a simmer. Soften the corn tortillas one-at-a-time by quickly dredging each in the heated cream. Spread some filling in each tortilla, folding each and placing them seam side down in the sauced baking dish. When the dish is full, cover the enchiladas with both types of cheese.
Bake uncovered for 25 minutes in a preheated 375° oven.
