Ingredients
sauce
1 T olive oil
4 small jalapenos peppers, chopped
1/2 small onion, chopped
1 large garlic clove, minced
1 c whole cherry tomatoes (or coarsely chopped tomatoes)
1 t salt
2 T flour
1 roasted red pepper
enchiladas
1 T olive oil
1 small zucchini, chopped
1 green bell pepper, chopped
1/2 small onion, chopped
8 wheat tortillas
1/2 c feta cheese
1 c jack cheese
Preparation
Preheat oven to 400F. To prepare sauce, heat oil in a saucepan, over medium-high heat. Add jalapenos, onion, garlic and tomatoes and sauté 5-7 minutes, until onion is translucent and tomatoes have broken down. Transfer to a blender, setting pan aside for enchiladas. Add salt, flour and roasted red pepper. Blend until smooth. Set aside.
To prepare enchiladas, heat oil in the same saucepan, over medium-high heat. Add zucchini, pepper and onion, and sauté 5-7 minutes, until the vegetables are tender. Remove from heat.
Spread 1/2 c sauce in the bottom of a 9"x12" casserole dish. On a flat surface, place one tortilla. Fill center with zucchini mixture and feta cheese, leaving enough for the remaining 7 tortillas. Roll up sides, and place in casserole dish. Repeat with the remaining 7 tortillas. Pour the remaining sauce over the enchiladas, and top with jack cheese. Bake 20-25 minutes, until cheese is golden brown and bubbling.
