Cheesy Zucchini Enchiladas

These were a great twist on regular enchiladas - and perfect for Meatless Mondays. Light yet filling and you could easily add more veggies...here's the best part - sauce AND tortillas are homemade! Yahoo! Don't be scared - it's soooooooo easy!!!

Flour Tortillas (makes 12)

2 3/4C all purpose flour (plus extra for rolling)
5T vegetable shortening
3/4C very warm water
3/4tsp salt

Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated. If this isn’t done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture. Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps. If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary). Scoop the dough onto your work surface and knead until smooth. It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.
Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes – this makes the dough easier to roll.
Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.
Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner – stack them one on top of the other in the warmer.


Cheesy Zucchini Enchiladas

1tsp olive oil
2 cloves garlic (crushed)
2 medium scallions - chopped
1/4C cilantro - chopped
2 medium zucchini - grated
1 1/2C grated Mexican blend cheese
6 flour tortillas

Enchilada sauce:
1 garlic clove -minced
1T chipotle in adobo (VERY SPICY - use more or less depending on your preference for spice!)
1 can tomato sauce
1 can chicken broth (use veggie broth to be 100% meat free!)
1/4tsp chili powder
1/4tsp ground cumin

For sauce: in a medium sauce pan sautee the garlic in some olive oil. Add remaining ingredients and bring to a boil. Simmer 5-10 minutes and set aside until ready to use.

For the enchiladas: Preheat oven to 400*. In a medium skillet over medium high heat sautee the garlic and scallions for 3 minutes. Add the zucchini and cook 4-5 minutes. Remove from heat and add 1/2 cup shredded cheese. Mix well. Divide evenly over the 6 tortillas. Roll up and place seem side down in a baking dish. Top with enchilada sauce and remaining cheese. Bake until cheese is melted and bubbly about 20 minutes. 1